Call me crazy but I could eat these everyday. Crispy smashed herbed potatoes are smashed boiled potatoes that are cooked in the oven with spices and packed with flavor. Delicious!
In Ayurvedic cooking spices are added to balance foods. Hing or black pepper can be added to white potatoes. Hing comes from the resin of giant fennel plants that grow wild in Afghanistan and Iran. The resin is usually ground and mixed with wheat as a desiccant.
This is something that we do enjoy in our home.
French fries are fried in hot oil and the oil of often reused well past their time of safety.
So it is important to find substitutions for them when possible. I still eat french fried but it is with caution and not very often. NEVER at fairs to be honest as that oil is usually rancid.
Enjoying these crispy smashed potatoes is a staple in our home.
The food we eat has a major impact on our health, but the way we prepare it can also have an effect. Eating a diet high in processed foods, sugar, and unhealthy fats can lead to many health problems, such as obesity and heart disease. But what if I told you that changing just one of these factors could make all the difference? Just by cooking a meal with healthier ingredients, you can improve your health. These Crispy Smashed Herbed Potatoes are great option for no longer eating deep fried foods.
Kitchen confidential. We use silpat, silicone baking sheets, and love the results.
These smashed potatoes are amazzing. A quick steam, mush and bake with all the spices that appeal to you (because spices add phytonutrient value and decrease the need for flavor from salt).
Check back for the reel a few days ago to see the recipe in action.
I use the silicone baking mats as they are reusable (versus parchment) and provide a surface that helps the potato to get a crunchy and crispy surface with little to no oil. Silpat brand is the best quality and ergo highest price.
Are they safe… well I guess all things are debatable however I consider them safer than cooking oil at high temps OR non-stick sprays. Of course one could strive to never need a crunchy potato however that would be unfortunate from my standpoint.
As with all things in the modern world, I think we have to make a decision and stick to it. And shift if new information becomes available.
The mats are made from fiberglass that is a BPA and phthalate free silicone coating. They are rated to be safe up to 500F however I never use about 400F.
Some of the lesser quality brands use fillers that are not desirable that may emit fumes when cooking… so if you smell something off, don’t use it anymore.
Don’t plant to cut your food on the mat either as this could release the core which is fiberglass.
Silicone is FDA approved, which we know in some cases doesn’t mean much however at the least it has been reviewed and determined safe for cooking.
As with all things, it is best to listen to your own body and determine what serves you best however I like to be forthright in what we are using in our kitchen as I have been sharing more food info.
I use the mats all the time and have found them to be a great addition in the kitchen for baking.
Most ketchups bought at the store are high in high fructose corn syrup which we know would like to avoid at all costs. Making your own tomato chutney is quick, delicious and helps you keep track of the hidden sources of this dangerous dietary additive.
Hop on the video below to explore an abbreviated version of how I make this recipe.
These are the recipes that I eat every day in my plant-based kitchen. We don’t strive for perfection, we aim for nourishment that can sustain us for the work we feel called to do while on this planet. That includes thinking about sustainability, buying local, and creating food seasonally.
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