Crushed Potato with Pumpkin Seed Butter Recipe

Crushed Potato with Pumpkin Seed Butter Recipe
12
Gluten Free, Vegan, Sugar Free, Dairy Free
STORAGE
Store in fridge.

These little toasted potatoes are really delicious bites! They are perfect as an appetiser, a side dish or great as a snack to make in advance as they also taste pretty good cold too. The pumpkin seeds butter adds a layer of creaminess which goes so well with the spring onion and chives.


Ingredients
Equipment
  • Large Pan
  • Oven
  • Baking Tray
  • Sieve/Colander
  • Mug or Glass
Method

Print

  1. Wash the potatoes. Place them in a large pan and cover them with boiling water. Cook the potatoes for about 20-25 minutes until soft. 5 minutes before removing the potatoes from the pan turn on the oven at 180 degrees.
  2. Grease a baking tray with some of the olive oil.
  3. Once the potatoes are soft drain them and placed them onto the baking tray. With the bottom of a glass or a mug press each potatoes down until they are flat. Don’t worry if they split, they will still be delicious!
  4. Pour a little more olive oil on the potatoes and sprinkle with the sea salt and pepper. Add some chilli flakes for an extra kick.
  5. Place the tray in the oven and cook the potatoes for 20-15 minutes until they are start to turn golden brown and crispy around the edges.
  6. Drizzle the pumpkin seeds butter, sprinkle the chopped chives, spring onion and pumpkin seeds.
  7. Serve straight away & enjoy!
Crushed Potato with Pumpkin Seed Butter Recipe Crushed Potato with Pumpkin Seed Butter Recipe Crushed Potato with Pumpkin Seed Butter Recipe Crushed Potato with Pumpkin Seed Butter Recipe

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18 May 2017 - 5:18pm

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