Smashed Little Potatoes with Shallot Dressing Smashed Little Potatoes with Shallot Dressing

Smashed Little Potatoes with Shallot Dressing

Save this when you need an easy side-dish that’s ready in less than 30 minutes! Smashed, crispy potatoes topped with buttery shallot dressing. Vegan and Gluten-Free.

Print

Ingredients

Use the circles as your grocery check-list or when at home preparing your recipe

${ item.separator }

${ item.metric_quantity }  
${ item.imperial_quantity }  

${ item.name }

Product Used

(you're also free to use any kind of potatoes!)

Garlic Parsley

Garlic Parsley

Where To Buy

Preparation

Preheat oven to 400°F.

Heat the olive oil over medium heat in a large skillet and add the shallots, salt and pepper. Cook for 15 to 20 minutes until dark and reduced. Deglaze with the vegetable broth and vinegar, then add in the contents of the seasoning packet and stir until most of the liquid is reabsorbed.

While the shallots are cooking, make the potatoes. Remove the seasoning packet from the potatoes and place in the microwave. Cook for 4 1/2 minutes, then let stand for two minutes.

Remove the potatoes from the microwave and place on a baking sheet. Lightly smash with a potato masher or fork.

Spoon the shallot mixture on top of the potatoes, drizzle with more olive oil and cook for 15 to 20 minutes until crispy and browned.

Remove from oven and garnish with parsley.

Serve immediately.

Step 1 out of 7

Preheat oven to 400°F.

Step 2 out of 7

Heat the olive oil over medium heat in a large skillet and add the shallots, salt and pepper. Cook for 15 to 20 minutes until dark and reduced. Deglaze with the vegetable broth and vinegar, then add in the contents of the seasoning packet and stir until most of the liquid is reabsorbed.

Step 3 out of 7

While the shallots are cooking, make the potatoes. Remove the seasoning packet from the potatoes and place in the microwave. Cook for 4 1/2 minutes, then let stand for two minutes.

Step 4 out of 7

Remove the potatoes from the microwave and place on a baking sheet. Lightly smash with a potato masher or fork.

Step 5 out of 7

Spoon the shallot mixture on top of the potatoes, drizzle with more olive oil and cook for 15 to 20 minutes until crispy and browned.

Step 6 out of 7

Remove from oven and garnish with parsley.

Step 7 out of 7

Serve immediately.

Little Potato Email

Sign up for a serving of our latest product news, promotions, nutrition info, kitchen inspiration, and our tastiest recipes in our monthly Recipe Club.

Sign Me Up

Little Potato Email signup

  • What do you want to learn from The Little Potato Company? Select all that apply to you below. We promise no spam and you can easily unsubscribe anytime.

Welcome to our completely new website!

It’s designed to get you what you want, faster - from recipes to products, Where to Buy, and much more.