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Crushed Potatoes with Drizzled Zucchini & Spinach Sauce

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If you have been on pinterest in the last few months, I am sure you have seen the potatoes that looked almost crushed. Something like this…

source

They come from The Pioneer Woman and I have been itching to make them. I like potatoes, but with Joe and his diabetes, we don’t eat them too often because of his carbohydrate intake. Well, I made these crushed potatoes as a side dish to go along with some fish and decided to also make a sauce to top off the potatoes and fish. I had a bag of spinach that was looking questionable and figured it needed to be used before going to the wayside. I remembered making the zucchini soup a week ago and wanted to somewhat use that as the reference for my sauce. I placed all the magic ingredients into the blender and yes something magical was created. I like how when you put things into the food processor/blend you have to sometimes cross your fingers because you never know what you are going to get. I have had it before where I place all these yummy ingredients into the food processor, only to realize I don’t know what the heck came out of it after being blended together? Read on for the recipe…

Crushed Potatoes with Drizzled Zucchini & Spinach Sauce

Serving: 6 side dishes

Ingredients:

  • 6 small/medium red skinned potatoes
  • 2 to 3 Tbsp olive oil
  • 1/4 cup parmesan cheese
  • 2 medium zucchini, chopped
  • 3/4 cup to 1 cup vegetable broth
  • 2 cloves garlic, minced
  • 1 small shallot, diced
  • 1 package – 6 oz spinach
  • 2 Tbsp tahini
  • dash of paprika, oregano/parsley, nutritional yeast (optional), salt and pepper

Directions:

  1. In large pot, boil potatoes (skin on) until soft, 30 to 40 minutes.
  2. Place softened potatoes on greased cookie sheet and with fork, smash in center – causing potatoes to split apart.
  3. Drizzle with olive oil, parmesan cheese, salt and pepper.
  4. Bake 15 minutes or until golden brown at 375F.
  5. In saute pan, place zucchini, vegetable broth, garlic and shallots on medium heat, cook until tender 10 minutes.
  6. Add spinach to pan and allow to wilt down.
  7. In blender place zucchini mixture, tahini and seasonings.
  8. Mix together until well combined.
  9. Drizzle over potatoes.
  10. ENJOY!

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About Lesley

I am a 29 year old Pennsylvanian who enjoys running, good eats, family and friends!

8 responses »

  1. Oh Lesley, this looks amazing!!

    Reply
  2. Ohh yum. This would be a perfect dish for any grilled fish or meat or just a side of veggies.

    Reply
  3. Hi Lesley, thanks for stopping by my blog! These potatoes look so good. And the zucchini concoction looks delicious even before it becomes sauce!

    Reply
  4. Pingback: Greens and Beans Bulgur Salad « be filled up

  5. Pingback: white bean & red pepper dip « be filled up

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