Smashed Potatoes with Walnut and Red Pepper Salsa
Gluten free, vegetarian, & dairy free
  • 1 12lbs small potatoes (yellow, red, and purple varieties all work fine here)
  • 2tbsp grapeseed oil
  • 1tsp kosher salt, divided
  • Freshly ground black pepper, to taste
  • 1 1/2cups toasted walnut halves
  • 1tbsp extra-virgin olive oil
  • 2tbsp lemon juice
  • 2tsp coconut sugar
  • 1/2tsp crushed red pepper flakes
  • 1/2cup finely chopped roasted red pepper
  • 1/4 cup chopped parsley leaves
  1. Preheat oven to 450 F. Lightly grease rimmed baking sheet.
  2. In large pot, place potatoes and cover with cold water. Place pot over high heat and bring to a boil. Immediately reduce heat to medium-low and simmer potatoes until just cooked through and easily pierced with fork, about 15 to 25 minutes, depending on size of potatoes. Drain potatoes into colander and let sit for 5 minutes.
  3. Transfer potatoes to prepared baking sheet and, using fork, potato masher, or mug, smash each potato, trying to keep them in one piece. Drizzle grapeseed oil over potatoes and brush to coat. Lightly season with 1/2 tsp salt and a good pinch of pepper before placing in oven. Roast potatoes, flipping once about halfway through cooking time, until crispy and golden brown, about 40 to 50 minutes, depending on size of potatoes.
  4. Meanwhile, make walnut and red pepper salsa. In food processor, pulse together walnuts, olive oil, lemon juice, coconut sugar, red pepper flakes, and remaining 1/2 tsp salt until a chunky paste forms. Transfer to serving bowl and stir in chopped roasted red pepper and parsley. Set aside.
  5. Serve warm potatoes alongside walnut and red pepper salsa.
Recipe Notes

Per serving: 186 calories; 4 g protein; 14 g total fat (1 g sat. fat); 16 g total carbohydrates (3 g sugars, 3 g fiber); 240 mg sodium