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oven roasted smashed potatoes

Golden Smashed Potatoes With Crispy Shallots

These Golden Oven Roasted Smashed Potatoes With Crispy Baked Shallots are going to turn your healthy dinner into something truly special.
Course Side Dish
Cuisine Healthy
Keyword oven roasted smashed potatoes
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6
Calories 151 kcal

Ingredients

For The Potatoes

  • 1 pack of little potato company or 1.5 Lbs mini potatoes
  • 1 Tbsp extra virgin olive oil
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 1/2 lemon juiced

For The Crispy Shallots

  • 2 shallots
  • 1/2 Tbsp extra virgin olive oil
  • 2 tsp arrowroot powder corn starch works as well
  • 1/8 tsp sea salt

For The Cheesy Curry Sauce

  • 1 can of full-fat coconut milk 400ml
  • 1/2 Tbsp extra virgin olive oil
  • 1 shallot
  • 3 garlic cloves
  • 1/2 ” knob of ginger peeled and chopped
  • 1.5 tsp curry powder mild
  • 1/2 tsp tandoori spice
  • 1/2 tsp turmeric
  • 1/2 tsp coriander ground
  • 1.5 Tbsp nutritional yeast
  • 1/2 lemon juiced
  • 1 tsp arrowroot powder mixed in 1-2 Tbsp water *optional helps thicken it
  • 1/4 - 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • Garnish: green onions or cilantro

Directions

For potatoes and shallots:

  1. Preheat your oven to 415F.
  2. Toss the potatoes in oil, salt, pepper and lemon. Lay on a parchment lined baking sheet.
  3. Next, take the shallots and cut the bottom and top off, remove the skin. Slice lengthwise in half, then lay flat and cut the shallots lengthwise until you have thin slices.
  4. In the same bowl that you tossed the potatoes, add the shallots, arrowroot powder, salt and oil and toss to coat.
  5. Add the shallots to a separate parchment lined baking tray.
  6. Place both the shallots and potatoes in the oven.
  7. Cook the shallots for 15-18 minutes, flipping half way (they will be golden and crispy, remove before they become dark brown/ burnt *keep an eye).
  8. Cook the potatoes for about 40 minutes total, until they are very soft.

For the sauce:

  1. While the potatoes and shallots are cooking, heat a saucepan over medium.
  2. Add the shallots, garlic and ginger to a mini food processor and process until you have a paste. You may need to add 1 Tbsp of water here to ensure it gets processed properly.
  3. Heat ½ Tbsp of olive oil on your skillet, add shallot mixture and cook for 1-2 minutes, until fragrant.
  4. Next add all your spices (curry, tandoori, turmeric, coriander, salt and pepper – it’s easier if you pre-make this mixture) to the shallot mix and stir for about 30 seconds.
  5. Add the canned coconut milk and stir until the spices have dissolved into the coconut milk. Add the nutritional yeast and stir.
  6. Then add the arrowroot/ water mixture (if you’d like this sauce thicker) and stir. Cook for about 7-10 minutes. Last add the lemon and season with salt and pepper to taste. Once potatoes are cooked remove from oven and take spatula or fork and smash the potatoes. Drizzle with the curry sauce, and sprinkle with shallots. Garnish with green onions.