Lately I was often making smashed potatoes. Occasionally while being short with time I would use a pressure cooker to quickly get them done. Cooking in a pressure cooker under the highest pressure reduces time of cooking – actually double.
My first thought was to publish the recipe only for those delicious potatoes that don’t require the use of an oven. Process is very basic and simple: after cooking I press them and fry on both sides on a frying pan with a bit of oil.
I changed my mind about publishing only the recipe for potatoes. I decided to publish an extended recipe because the combination of those smashed potatoes, glazed carrots, spinach with garlic and vegan Filet Pieces from Halsans Kok – is simply great. It can be a lovely idea for a weekend lunch with family.
Extended recipe with the full list of ingredients can be found under the image section of this post, in the recipe box.
Quick & Crispy Smashed Potatoes
Pressed potatoes with garlic & seasonings - extended recipe
vegan meat by personal choice (I used Filet Pieces from Hälsans Kök)
a bit of black pepper, preferably freshly ground;
a bit of oil for frying.
Cook potatoes and carrots until soft consistency. Press potatoes. On a non-stick frying pan add a bit of oil and fry potatoes on both sides, meanwhile season them with salt and pepper and garlic.
Once it's done take it out of frying pan, add sugar, put carrots on it and add a bit of oil, so start to caramelise them on a higher temperature while flipping them often. Take them out and add vegan meat on a leftover of caramelised sugar, then add a bit of oil, and fry it.
Spinach: add thawed spinach to a blender together with flour, salt, garlic, plant milk and vegan cooking cream, and blend until creamy consistency, then warm it up and cook on a stove. Let it simmer for 1 min after boiling point. Serve with the rest of the prepared food. Decorate with a bit of a vegan cooking cream and freshly ground black pepper.
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