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Smashed Potatoes with Edamame Lime Rosemary Hummus

Flavorful and crispy smashed potatoes topped with edamame lime rosemary hummus.


Smashed Potatoes

  • 12 baby potatoes
  • 3 tsp paprika
  • 1 tsp garlic powder
  • sea salt to taste

Edamame Lime Rosemary Hummus

  • 1 cup edamame beans
  • 1/4 cup tahini
  • 1/2 lime, juice from
  • 2 tbsp olive oil
  • 3 tbsp filtered water
  • 1-2 sprigs rosemary
  • 2 tsp garlic powder
  • sea salt to taste


  • heat oven to 450 degrees and line a baking tray with parchment paper.
  • wash baby potatoes and add to a large pot of water. once potatoes are fork tender, drain and add to a mixing bowl. toss with sea salt, paprika, and garlic powder.
  • spray oil onto your baking tray - I used an avocado oil spray. arrange your potatoes on your baking tray making sure to spread them out. use a fork to gently smash them down. bake for 30 - 45 minutes (I cooked mine for 38 minutes)
  • while the potatoes are baking, add the hummus ingredients into a food processor. start pulsing and scraping down the edges when the mixture gets stuck. if the mixture is really stuck and thick, add more filtered water
  • when the potatoes are done, add a dollop of the edamame hummus on top of each potato. sprinkle with black pepper and serve immediately.