- 8 small potatoes
- 3 poblano peppers halved length-wise
- 1/2 onion, quartered
- 4 garlic cloves
- 8 oz vegan sour cream or greek yogurt
- 2 handfuls spinach
- 10 sprigs cilantro
- Juice from 1 lime
- 1 Jalapeño, deseeded
- Salt & pepper to taste
- Preheat oven to 400°. Place poblano peppers and quartered onions on a large baking sheet. Brush the veggies with a lil olive oil and roast for 20 minutes, until tender and cooked through. Once fully cooled, remove the skins if desired and place in a food processor with remaining ingredients (minus potatoes). Adjust seasoning as desired. Place in fridge to chill or you can leave out at room temp while you make the potatoes.
- To prepare the potatoes, scrub them clean if dirty and rinse under running water. Remove and discard any nubby sprouting areas. Place the potatoes in a large Dutch oven or soup pot.
- Fill the pot with water until the potatoes are submerged and covered by 1 inch of additional water. Add 1 tablespoon of the salt. Bring the mixture to a boil over medium-high heat and continue cooking until the potatoes are very easily pierced through by a fork (smaller potatoes are done around 20 minutes, and medium around 25 minutes).
- While the potatoes cook, preheat the oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.
- When the potatoes are boiled, drain and allow to cool until they are safe to touch.
- Spread the potatoes out on the prepared baking sheet, and using the bottom of a cup, measuring cup, potato masher or even a serving fork to gently smash each potato to a height of about ½ inch. The thinner the potato the more of a crispy edge you’ll achieve.
- Drizzle olive oil over the smashed potatoes. Sprinkle with fresh salt + pepper. Bake until the potatoes are nice and golden on the edges, about 25 to 30 minutes. Serve with the Poblano Cream that’s chilled or keep at room temp.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: pasta
- Cuisine: Lunch/Dinner
- Serving Size: 8-10