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Vegan Recipes from Canada
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Potato Squashers
from Dreamer in Ontario

Yet another fantastic recipe published in the Toronto Star. It comes from Eat, Drink & Be Vegan: Everyday Vegan Recipes Worth Celebrating by B.C. author Dreena Burton. The potatoes may be served as is or with your favourite toppings.

SERVES 6

  • 6 small yukon gold potatoes or 6 medium yukon gold potatoes (about 2 lb/900 g)
  • 2 tablespoons extra-virgin olive oil
  • sea salt

Preheat oven to 400°F.

Scrub potatoes and pierce with knife.

Place on parchment lined baking sheet and bake for 1 hour or until tender when pierced.

Remove from oven and increase heat to 450°F.

Using a metal spatula, flatten each potato into uneven rounds so flesh squishes out.

Drizzle with 1 tbsp olive oil.

Sprinkle with salt.

Bake 12 minutes.

Flip potatoes and drizzle with remaining oil.

Sprinkle with salt.

Bake 12 minutes or until outer edges and skins are crispy and golden.