Loaded Smashed Potatoes

While usually loaded potatoes means sour cream, bacon, and cheddar cheese, this produce-packed dish is much healthier and just as delicious. These elevated loaded smashed potatoes are topped with roasted vegetables, pickled tomatoes, and some spicy mayo. This is a fun entrée or shared appetizer!

 
 

Yield: 1 each

Method

For the Pickled Tomatoes

  1. In a medium bowl, combine the sugar and vinegar and mix until the sugar is dissolved.

  2. Cut the tomatoes in half. Add the tomatoes to the vinegar mixture and toss to combine. Marinate the tomatoes for 1 hour.

  3. Drain well and reserve.

For the Roasted Mushrooms, Cauliflower and Broccoli:

  1. Preheat oven to 425°F.

  2. Separately, toss each vegetable in just enough oil to coat lightly. Season with salt and pepper. Place them on parchment lined sheet trays.

  3. Roast each vegetable until lightly brown. The mushrooms should take 15 minutes. The broccoli and cauliflower should take 20 to 25 minutes, depending on the size of the florets.

  4. Reserve for service. At service, reheat in a hot oven for a few minutes.

For the Fried Gold Potatoes:

  1. In a large pot, boil the potatoes in well salted water until tender. Drain.

  2. While still hot, slightly crush the potatoes with a fork. Allow them to cool and reserve.

  3. At service, deep fry the crushed potatoes at 350°F until deep golden brown.

  4. Remove the potatoes from the oil and drain.

  5. Season with salt and pepper to taste.

To Assemble to Loaded Smashed Potatoes:

  1. Layer the potatoes, mushrooms, broccoli, cauliflower, and tomatoes on a plate or in a bowl. They should all be hot--reheat in a hot oven for a few minutes, if necessary.

  2. Drizzle with the spicy mayonnaise.

  3. Serve immediately.

    Source: Chef Rudy Smith from Unilever Food Solutions. Published with permission of the author. All rights reserved.

Ingredients

For the Pickled Tomatoes

1 pt. cherry tomatoes, variety of colors
1 cup rice vinegar
¼ cup granulated sugar

For the Roasted Mushrooms, Cauliflower and Broccoli:

2 lb. cremini mushrooms, quartered
1 lb. cauliflower florets
1 lb. Broccoli, florets
as needed, olive oil
as needed, kosher salt
as needed, ground black pepper

For the Fried Gold Potatoes:

2 lb. gold baby potatoes
as needed, vegetable oil
to taste, kosher salt
to taste, ground black pepper

To Assemble to Loaded Smashed Potatoes:

Fried Baby Gold Potatoes, 6 oz.
Roasted Cremini Mushrooms, 3 oz.
Roasted Broccoli Florets, 3 oz.
Roasted Cauliflower Florets, 3 oz.
Pickled Tomatoes, 2 oz.
Hellmann’s® Spicy Mayonnaise, 2 oz.

This recipe and video were produced by The Culinary Institute of America as an industry service,
thanks to the generous support of Unilever Food Solutions.