I’ve been pretty down lately. You see, I discovered that I can’t eat at Umami Burger even if I bring my own gluten-free bun. I know. My first world problems are TERRIBLE. I’m working on creating my own gluten-free Umami-style burger, but in the meantime I’m tackling my favorite side at the place I can never dine in ever again. Ever. (Apparently there’s gluten just dripping off the walls at that place and I can’t figure out if that’s disgusting or delicious.)
So I’m whipping up some smashed potatoes, and putting my own spin on those bad boys. While I most recently enjoyed these ‘taters with a ginger and soy (errr, wheat-free tamari) pork chop, and tossed them aside my gluten-free fried chicken, they’re so good you could just eat them on their own. Crispy, soft, and totally devoid of gluten makes a tantalizing combo. Dare I say, even better than french fries? I totally dared.
Also, if you’ve never smashed a potato, you perhaps have not lived.
Here’s how to start living.
Gluten-Free Umami Style Smashed Potatoes
Prep time: 5 minutes Cook time: 45 minutes
15 new potatoes
2 TB olive oil
Salt & pepper
Black truffle oil
Parsley, chopped (optional)
1. Preheat oven to 450 degrees.
2. Bring large pot of water and a sprinkle of salt to boil. Make sure there is enough water to cover the potatoes. Boil potatoes until you can slide a fork in with little resistance, approximately 15-20 minutes.
3. Drain potatoes and place them evenly spaced on a baking sheet, covered in foil. Allow to cool for a few minutes, then take a clean dish towel and press on each potato to smash, while keeping potato still intact.
4. Drizzle olive oil evenly over potatoes. Add salt and pepper, and a small amount of black truffle oil to potatoes. Throw some chopped parsley, chives, or the herb of your choice atop if you like as well. Bake at 450 for 25-30 minutes, or until crispy.
5. Use a spatula to remove each potato and serve with sour cream, or on their own.
Makes: 15 smashed ‘taters