Golden and crisp on the outside, tender and creamy on the inside, these smashed potatoes prove that simple ingredients can be incredibly satisfying. Potatoes are a nourishing source of complex carbohydrates, potassium, vitamin C, and fiber—especially when enjoyed with their skins. Roasted in extra virgin olive oil and finished with flaky sea salt, they deliver simple irresistible flavor and texture in every bite.
TIME1H
SERVES12 People
INGREDIENTS
- 1 cup superfine almond flour
- 1 cup gluten free flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 3 eggs, room temperature
- 1/2 cup cane sugar
- 1/2 cup extra virgin olive oil
- 1 lemon, zested
- 1/4 cup fresh orange juice
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 6 peaches, firm but ripe
- 1 tablespoon extra virgin olive oil
- 1 tablespoon maple syrup
- 1/3 cup mint leaves
- 2 cups coconut yogurt, optional
SHOPPING LIST
- 1 bag uperfine almond flour
- 1 bag gluten free flour
- baking powder
- kosher salt
- 3 eggs
- cane sugar
- extra virgin olive oil
- 1 lemon
- 1-2 oranges
- vanilla extract
- 6 peaches, firm but ripe
- maple syrup
- 1 bunch mint leaves
- 1 container coconut yogurt, optional
EQUIPMENT
- Cupcake pan
- Grill or grill pan
STEP 1
Pre-heat the oven to 450°F. Line a large sheet pan with parchment paper.
STEP 2
Preheat the oven to 350°F. Lightly grease the cupcake pan with olive oil.
STEP 3
In a medium bowl, whisk together the almond flour, gluten-free flour, baking powder, and salt.
STEP 4
In a large bowl, whisk the eggs and sugar until pale and slightly thickened, about 2 minutes. Slowly whisk in the olive oil until smooth. Stir in the lemon zest, orange juice, lemon juice, and vanilla.
STEP 5
Add the dry ingredients to the wet ingredients and fold gently until just combined. Do not over mix.
STEP 6
Pour the batter into a cupcake pan, filling the cups about 3/4 full. Bake for 30 minutes, or until the cupcakes are golden and a toothpick inserted into the center comes out clean. Cool in the pan for 15 minutes before removing.v
STEP 7
Preheat a grill to medium heat. Brush the cut sides of the peaches with olive oil. Place cut-side down and grill for 3–4 minutes, until grill marks appear and the peaches begin to soften. Turn and cook for another 1–2 minutes. Add to a bowl and toss with maple syrup.
STEP 8
Serve each mini cake with a 1/2 of a grilled peach and serve with a dollop of coconut yogurt. Garnish with fresh mint and berries if desired.
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