Meet Alex Caspero
Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
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.
The Little Potato Company‘s taters are the perfect size for this appetizer. Bite-sized already, you don’t need to do much to them to create a yummy deviled vessel.
First, roast ’em. I toss the potatoes in a bit of olive oil and salt and pepper, then place them on a baking sheet until crispy. Truth be told, I do this almost weekly for a side-dish. The thin skins crisp up perfectly, while the inside stays nice and creamy. Gosh, I love these potatoes so much, I was almost tempted to put the roasted potatoes on a platter and call it a day.
Scoop out a bit of the filling and then add to a bowl along with a dollop of mayo (dairy-free for vegan version), relish and seasonings. I like dill in my deviled eggs, but you could go the smoked paprika route if you wish.
Mash, then refill. I didn’t worry too much about making them look pretty, that’s not my style. Rustic, as we all know, is how I like to describe my cooking.
Rustic = obviously homemade.
If you’re looking for a unique take on a classic appetizer, this is it.
Are potatoes healthy?
It’s a question I get all the time from clients, especially when I recommend adding in more potatoes to their diet.
Potatoes tend to get a bad rap, mostly because they are often eaten deep-fried with a side of ketchup. And nutritionally, french fries aren’t the same. Potatoes, like these creamers from The Little Potato Company are packed with vitamin C, potassium and vitamin B6 plus fat, sodium and cholesterol free. For those of you who count calories, they provide only 110 per serving.
Now that it’s 2017, can we begin to agree that carbohydrates aren’t bad for you? Because, they aren’t. It’s what most of the world lives on. Diets high in complex carbohydrates, like those found in whole-grains, vegetables, fruits and potatoes are associated with a lower-risk of heart disease, diabetes and some cancers. Complex carbohydrates also contain fiber, an essential nutrient in satiety, lower LDL cholesterol levels and GI health. That’s part of what makes complex carbohydrates so incredible, the addition of fiber changes the way we metabolize and absorb them.
So, enjoy. I know I will.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!Print
Deviled Potatoes! These mini potatoes are the perfect Spring appetizer. Crispy potato shells stuffed with deviled dill potato filling. Vegan and Gluten-Free.
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(5 comments) leave a comment
These were so tasty!! We made them as part of our Eater dinner and everyone loved them.
Couple of changes I made just for lack of time in dinner prep – didn’t put the potato skins back in the oven by themselves. I filled them first and then put them in like twice-baked potatoes! 🙂 I also sprinkled paprika on top instead of dill, just for some color. Thanks for a great recipe – a keeper!!
Are these meant to be cold? Like, can you make them in the morning, pop them in the fridge, and 30 minutes before the guests arrive take them out of the fridge and put them on a platter?
Or are they meant to be served warm, a la serve them as soon as you make them?
Hi Carolyn, they are meant to be room temperature. But, I don’t see why you couldn’t make them ahead of time and then pull them out before eating! Enjoy!
Super cute idea Alex! I love these!
What a beautiful and creative idea. These would be great for an elegant dinner party.