Alisa Fleming ~ When a group of family farmers asks if they can send me their fabulous potatoes, it really isn't an offer I can turn down. But what surprised me most, was that these little gems from Tasteful Selections are actually sold at my local grocer.
They sent a bag each of the Sunrise Medley and Purple Passion rounds. These are little, two-inch potatoes, two to four bites per tater. The smaller size made cooking a breeze. Two nights, I made the recipe below, which requires absolutely not chopping. Just boil, then sizzle, then serve. The other night I made roasted purple potatoes (your basic toss in olive oil, sprinkle with salt and pepper, and roast for 20 minutes recipe), which only required a simple quartering of the potatoes and the work was pretty well done.
The purple potatoes are very cool, and could easily be used to color a recipe … just be careful as that blue does appear to bleed just a bit. Though this variety looked different from Hannah's, you could easily make some of her purple potato creations (healthier frosting anyone?) with these gems.
I was boring though. I played it safe, making the Smashed Potatoes with Chives from the Tasteful Selections recipes, fully expecting to create a new recipe once I had done this trial run. But Tony and I loved these so much, that I made this recipe again! Though this recipe could be made with any baby potatoes, I do have to admit that these potatoes do have a wonderfully thin skin and a creamy texture that beautifully soaks up any flavors you throw their way.
Buttery Smashed Potatoes
This recipe is Vegan, Dairy-Free, Egg-Free, Gluten-Free, Nut-Free, Wheat-Free, Sugar-Free, and optionally Soy-Free. See the Tasteful Selections Recipes for more great potato ideas.
- 1 lb Baby Potatoes (I used Tasteful Selections Sunrise Medley)
- 2 Tablespoons Dairy-Free Margarine (I used Earth Balance Buttery Spread – Soy-Free)
- 1 to 2 Thinly sliced Green Onions or 1/4 Cup Sliced Chives
- Salt and pepper to taste (I used 1/4 teaspoon salt and 1/4 teaspoon pepper) + salt for cooking water
Place the whole potatoes in a pot, cover them with water and salt (I used about 1 teaspoon) and bring to a boil. Cook potatoes until tender when pierced with a fork, about 20 minutes. Drain potatoes and set aside.
Add the margarine to a skillet and melt it over medium-high heat. When it is melted and just beginning to bubble, add the drained potatoes and stir to coat. With fork, slightly smash each potato just to break the skin and cook each side until golden brown, stirring regularly. Some of the potatoes may actually break in half when you smash them, but have no fear, they still taste awesome.
Remove from the heat, stir in the green onions or chives, and season with salt and pepper.
Makes 2 to 3 simply scrumptious sides
Article, recipe and review by Alisa Fleming, founder of GoDairyFree.org, blogger at Alisa Cooks, and author of Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a freelance writer for several publications, with an emphasis on creating recipes for various types of special diets. For more information on those scrumptious potatoes, visit the Tasteful Selections website.