There are many ways to eat potatoes this holiday-mashed with butter, gratin with cream and cheese, or topped with marshmallows. Despite the allure of these calorically-laden dishes, there are many ways to make potatoes healthy and satisfying that won’t leave you craving the cream or regretfully loosening your belt buckle. Here are two of my most favorite ways to prepare potatoes- Part I.
Twice Cooked Potatoes with Creamy Avocado Garlic Sauce
Serves 4-6 as a side dish
- 3 pounds Yukon Gold Potatoes
- 2 tbsps olive oil
- 2 cloves garlic, minced
Avocado Garlic Sauce
- 1 head of garlic, roasted
- ¼ cup raw cashews (soaked in water for one hour)
- 1 avocado, halved and pitted
- 1 tbsp lemon juice
- ½ cup water
- Salt and pepper to taste
- 2 tbsps chives, chopped
In a large pot, cover potatoes with water and bring to a boil. Turn to simmer and cook until fork tender, 20-25 minutes. Drain potatoes and let cool for 10 minutes.
Preheat oven to 450 degrees. Arrange potatoes on a sheet pan lined with unbleached parchment paper. Using the palm of your hand or the bottom of a mug, smash or firmly press down on potatoes to flatten. Some may fall apart, don’t despair. Scatter chopped garlic and drizzle 2 tbsps of olive oil over potatoes. Roast for 25-30 minutes until crispy and brown,
While potatoes cook, place cashews, avocado, lemon juice, roasted garlic (removed from skin), water, and salt and pepper into a high speed blender and blend until combined.
Drizzle avocado cream over potatoes and sprinkle with salt, pepper and chives. Best enjoyed hot out of the oven.