Deviled Potatoes

Have you had deviled potatoes before?

In hindsight, I probably should have put these out before Easter last weekend, but we can still eat deviled things all year long, right?

The first (and only) time I had deviled potatoes was back in my California days, at one of my favorite vegan restaurants, which has sadly now closed. On Sundays, they had an all-you-can-eat brunch, which more often than not felt like a clean-out-the-kitchen group meal and not really breakfast. Unless your brunch usually includes lots of salads, sandwiches, pastas and desserts. I’m not complaining; I loved seeing what I’d find on the menu each week- a definite departure from the ordinary. Plus, brunch always included mimosas.

Anyways, potatoes! I’d never seen anyone devil a potato before and I was in complete awe. So I ate at least 8 of them to try and figure out their secret. Creamy in texture to a deviled egg, but with a bit more bite. I filed that idea away in my recipe brain and brought it out last weekend for my own Sunday brunch.

Deviled Potatoes

  • 1.5 pound bag The Little Potato Company Terrific Trio
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt 
  • 1/4 cup vegan mayo (I like veganaise the best) 
  • 2 tablespoons relish 
  • 1/2 teaspoon apple cider vinegar
  • 1 teaspoon dijon mustard
  • 1/4 teaspoon smoked paprika
  • fresh dill, chopped 

  1. Preheat oven to 350 degrees F. Toss potatoes with olive oil and sprinkle with salt and pepper. Place on a baking sheet and roast for 30-35 minutes until just tender. 
  2. Remove potatoes and halve lengthwise. Carefully scoop out a circle of potato and place in a large bowl. Place shells back on baking sheet and cook another 10 minutes to crisp the shells. Let cool. 
  3. Add the mayo, relish, vinegar, mustard, paprika and pinch salt and pepper to the potato pulp and mash well until combined, using a electric mixer or potato masher. Season to taste with salt and pepper. 

For The Full Instructions, Visit The Full Recipes (Thank You): delishknowledge.com

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