1/4 cup cashews, soaked for at least 2 hours in water
Juice of half a lemon
Salt and pepper, as desired
1-3 tablespoon water, depending on desired consistency
Handful of fresh mint or cilantro leaves (plus more for garnish)
Prep Time: 10min | Cook Time: 40min
Boil whole purple potatoes in a large pot of salted water for 10-15 minutes, or until fork tender. Drain and let cool for a few minutes.
Preheat the oven to 400°F. Place cooled potatoes on a baking sheet and use a fork to smash them down, while still leaving the whole potato intact.
Drizzle the smashed potatoes with olive oil and sprinkle with salt and pepper. Bake for 30-40 minutes, or until they’ve reached your desired crispiness.
While the potatoes are roasting, time to make the avocado cashew cream! Place 1/2 avocado, 1/4 cup of soaked cashews, juice of half a lemon, salt, pepper, and a handful of mint or cilantro in a high-speed blender or food processor. Puree, adding in 1-3 tablespoons of water while it blends until it reaches your desired consistency.
Once the smashed potatoes are crispy, drizzle them with the avocado cashew cream. I used a zip lock bag to drizzle (I just cut a tiny piece off one of the corners), but feel free to use a spoon or fork. Garnish with remaining herbs. Sprinkle with a little more salt and pepper, then serve immediately!
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