Easy Smashed Potatoes Recipe

Ever since I was introduced to these potatoes at a party hosted by The Creative Pantry, I’ve been obsessed. I’m not sure of the exact recipe (I don’t even know if there is an official one) but I’ve tried my best to recreate it. Basically, it’s small potatoes (I like to use the colourful ones because they’re cuter imo), spices, and butter.You first want to wash all your potatoes. I suggest washing the whole bag or maybe even two bags or more depending on how many people you plan on feeding. Honestly, these are like crack and they will be gobbled up within seconds so you should probably make as much as you can.Next you want to prep your butter and spice mixture that will be applied onto the potatoes. I honestly just threw spices together. There really is no wrong way to do this. Cater to your taste by adding or leaving out whatever you want. I like to put: salt, pepper, paprika, oregano, and this turkey rub I have on hand that’s a fusion of other spices. (Super specific, I know).You want to boil the potatoes a bit so they soften up enough so that when you place them on parchment paper you can actually “smash” them. It’s best to use these small potatoes because I tried using regular sized yukon potatoes and it just didn’t work. Use anything you have on hand that will smush these little guys into these flatter “smashed” potatoes. I don’t suggest your bare hands though because they will be hot from the boiling water.After you have smashed all your potatoes, you want to glaze them with your butter spice mixture.  The more, the better! So load up your brushes.Place into the oven and bake at 350F until they are crispy and golden brown or until your desired crunchiness. It usually takes around 20ish minutes I would say… again, I know, super accurate right? (haha)Finally, plate and serve with your favourite dish or just simply eat them on their own. So simple but so delicious!

Let me know what you think!xo, Rose

Easy Avocado Pesto Pasta Recipe

This is a super easy avocado pesto pasta recipe that I experimented with the other day. I wanted a recipe to use up all the avocados that were getting way too ripe and I didn’t want to go to waste. I would have made guacamole if I had the right ingredients and weren’t lazy to go out and buy chips and other sh*t. Oh well. So, this recipe was born. Super easy and quick, you really only need to cook the pasta.

You will need:

Cherry tomatoes/ roma tomatoes / grape tomatoes or whatever you call small tomatoes. I cut mine in half and then sauteed them with salt and pepper. This is completely optional. I just like how sauteing tomatoes really changes the flavour of them. 

Avocadoes: The number of avocados you need will depend on how many people you plan on feeding/ how many you want to get rid of before they go bad. Smash these in a bowl or process in a food processor to get a smoother consistency. 

Some sort of Pasta: After you have cooked the pasta of your choice, mix the tomatoes and avocado with the pasta and add pesto. You can make your own or just buy store bought pesto. We’re going for easy, so store bought it is.  

Then you just mix it all together and season with additional salt and pepper to taste. Done! Super simple but so good.

Do you have any avocado recipes to share?

xo, Rose