BY Spork Foods
| Easy | Vegan | Gluten Free
Bacon Cheddar Smashed Potatoes
INGREDIENTS
Smashed Potatos:
- 1 ½ pounds baby gold or red potatoes
- 2 tbsp neutral tasting vegetable oil
- 2 cloves garlic, finely chopped
- ½ tsp sea salt, plus to taste
- ¼ tsp finely ground black pepper
- 1 bag (7 oz) Follow Your Heart Dairy-Free Shredded Cheddar
- ½ cup vegan bacon bits
- 2 tsp fresh chives, finely chopped
Creamy Herb Dip:
- ¾ cup Follow Your Heart Original Vegeniase
- 1 tsp agave or brown rice syrup
- ½ tsp vegan Worcestershire sauce
- 2 tsp lemon juice
- 2 tsp dried minced onion
- ¼ tsp sea salt
- ¼ tsp finely ground black pepper
- 2 tbsp fresh chives, finely chopped
- 2 tbsp fresh dill, finely chopped
INSTRUCTIONS
- Pre-heat oven to 450° F.
- Place potatoes in a large pot of salted water. Cook until slightly tender, about 12-15 minutes. Drain.
- In a mixing bowl, coat with oil, garlic, sea salt, and pepper. Spread onto walled baking sheet. Smash slightly with cup another baking sheet.
- Bake for about 10 minutes. Flip and bake for an additional 5 minutes. Top with Dairy-Free Shredded Cheddar and vegan bacon bits. Bake until cheese is melted, about 5-10 more minutes.
- Meanwhile, for the dip, add Vegenaise, agave or brown rice syrup, Worcestershire sauce, lemon juice, onion, sea salt, pepper, chives, and dill in a bowl. Whisk to incorporate.
- Serve potatoes warm, with dipping sauce.
