These potatoes are perfect for your holiday table! I used colorful mini potatoes and when I smashed them up, they looked like mini latkes. The cauliflower and onions add a beautiful and yummy accompaniment to the potatoes. This recipe is sure to be a crowd pleaser!
Hannukah Smashed Potatoes
1 bag baby yukon potatoes
1 head cauliflower, broken up into florets
1/2 yellow onion, sliced fine
4 scallions, chopped fine
several springs parsley, chopped fine
1/2 tsp turmeric
1 tsp paprika, divided
extra virgin olive oil
salt and pepper, to taste
tahini, to top, optional
hazelnuts, for garnish, optional
For the potatoes:
Place potatoes in a large stock pot with water and boil until completely soft. Drain and allow to cool at least 10 minutes. Once cool, smash with the palm of your hand to create a flattened potato (some may break and thats fine!) Place the potatoes on a parchment lined tray and brush tops with olive oil (as much as needed, prob around 2-3 tbsp) Sprinkle the tops with salt, pepper and paprika. Bake on 420 until crispy about 20- 30 minutes (depending on the size of the potato)
For the onions and cauliflower:
Place cauliflower florets and onion on a parchment lined tray. Create a flavored oil using 1 tbsp salt, fresh black pepper, 1/2 tsp turmeric and 1/2 tsp paprika. Coat the vegetables well with the oil mixture. Cook on 400 until cooked through and crispy (or put it into the same 420 oven and watch well).
To assemble, mix smashed potatoes (carefully!) with the cauliflower and onions. Add scallions and parsley and toss to combine. Add hazelnuts and tahini to the top, if desired.