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Crispy Smashed Potatoes with "Ground Chick'n"

Serves: 6

Prep Time: 30 minutes

Cooking: 35 minutes

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Description

Introducing your new favorite potato recipe, crispy Smashed Potatoes accented by  "Vutchery Ground Chick'n". Crazy crispy on the outside and fluffy on the inside, there’s a serious risk that only half of these will make it to the dinner table.

Plant-Based Ground Chick'n Recipe

Ingredients

1 package Vutchery Ground Chick'n

2 pounds  small potatoes​

½ cup non-dairy sour cream, made with "non-dairy yogurt, lemon juice, and salt"

Fresh cilantro, for garnish

Olive oil, for drizzling

Freshly cracked black pepper, for garnish

Sea salt, for garnish

Method

  1. Place potatoes in a pot of cold, generously salted water. Bring to a boil. Boil the potatoes until just fork-tender, about 20-25 minutes. 

  2. Preheat the oven to 425F.

  3. Drain the potatoes, pat dry, and transfer to an oiled baking tray. 

  4. Using the back of a measuring cup, smash each potato while keeping it in one piece.

  5. Drizzle olive oil over potatoes and finish with freshly cracked black pepper and flaky sea salt. 

  6. Bake the potatoes for 30-35 minutes, or until golden and crispy. 

  7. While the potatoes are baking, prepare the “Ground Chick'n” according to your taste.

  8. Remove potatoes from the oven and allow to cool slightly. Transfer to a serving tray and drizzle with sour cream then top with warm “Ground Chick'n”. Finish with fresh cilantro to garnish. 

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