I find that thin-skinned baby potatoes also work brilliantly in recipes like this.
Author: Adapted from Potatoes USA
Serves: 8 servings
Ingredients
5 small yellow potatoes
5 small red potatoes or potato of your choice
1 pint sweet mini peppers (red, orange and yellow)
Salt, to taste
Chili powder, to taste
Freshly ground pepper, to taste
8 sprigs cilantro, picked from stems
¼ to ½ cup dairy-free sour cream alternative or guacamole (optional)
Instructions
Place the whole potatoes into a microwave-safe, covered dish. Microwave on high for 3 to 4 minutes.
While the potatoes are cooking, cut the mini peppers into ¼-inch slices.
Spray a nonstick pan with cooking spray or add ½ tablespoon oil and heat to medium. Add the peppers and saute until they start to brown, about 3 minutes. Remove from the pan.
Place the potatoes on a cutting board, and with a layer of paper towels covering each potato, smash each until 1¾-inch thick.
Spray the saute pan again with cooking spray or add 1 tablespoon oil and heat on high. Add the smashed potatoes, and cook for 1 to 2 minutes, or until the potatoes start to brown. Season the potatoes with salt, chili powder, and pepper, to taste.
Place the potatoes on a serving plate and top with the cooked peppers and cilantro. Serve with dairy-free sour cream or guacamole, if desired.
Nutrition Information
Calories: 50 Sodium: 350mg Fiber: 1g Protein: 1g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/fiesta-potato-smashers