If you are looking for the simplest and tastiest smashbrown recipe in the world you’ve found it. These potatoes are both healthy and delicious. Fantastic if you want to up your potassium and carb levels prior to a running or sporting event.
- 4-5 organic cloves of garlic
- Himalayan pink crystal salt
- 50g of “Earth Balance” vegan butter
- Organic olive oil
- 2 to 3 dozen organic nugget potatoes (get the tri-coloured ones if you can find them)
First you’ll want to steam your potatoes in the Thermomix using the Veroma attachment on the Veroma setting. You want to make sure the potatoes are soft but not falling apart. I usually set it up for twenty minutes and check with a knife or fork to test if they are cooked enough. You can also use a regular steamer if you want but I prefer the Thermomix as it uses less energy. Turn your oven on at 425 degrees Fahrenheit.
I usually place the vegan butter on top of the Veroma for a few minutes to soften it slightly. While the potatoes are steaming, you can mince your garlic. I like to sprinkle some coarse salt or Himalayan pink salt prior to mincing. this will help release flavours and allicin from your cloves. With a fork, work your minced garlic into the vegan butter and set aside. Alternatively, you can prepare the garlic butter and the oil in advance using your Thermomix; mince your garlic with the salt for 6 seconds and then using the butterfly attachment whip the butter (make sure its not right out of the refrigerator) along with the olive oil for a few seconds.
Once the potatoes are done, spread them across a lipped baking tray, lined with a silicone mat or parchment paper. Using the back of large spatula, gently press on the potatoes (giving them that smashing effect). Pour some olive oil on the potatoes and using a basting brush make sure they are all slightly oiled.
With a buttering knife spread your garlic vegan butter on the potatoes and salt to taste.
Cook until golden brown and season with your favourite herbs (such as rosemary) if you wish. I personally like to keep it simple and only use my Himalayan pink salt.
Serve with your favourite main dish and enjoy!