Hippidippi 開心果酪梨醬 x 迷你馬鈴薯

Jungle Green X Smashed New Potatoes

French fries and cheese-heavy potato bakes give spuds a bad name in healthy eating circles. But the problem isn’t the potato, it’s the preparation!

In fact, potatoes are a rich source of vitamin C (a powerful antioxidant and immunity booster) potassium (essential for healthy muscle function, and they contain more than bananas!), and fiber to keep you regular and full for longer. Potatoes also contain fewer carbs than white rice or pasta, and a fair amount of “complete” protein. 

Here we use new, or baby, tats, as they have a creamier texture, a thinner skin, and cook quicker than their full-grown brothers and sisters. Dollop on some Jungle Green, laden with pistachios and avocado, with a slight jalapeño kick, and you have a nutritious and delicious side dish, or a light meal in its own right.


1/4 container Hippidippi Jungle Green

3-4 new potatoes

2 tbsp olive oil

Salt and pepper to taste

Coriander (cilantro) or dill to garnish


*Add potatoes to a pot of salted water and bring to a boil over medium heat. Cook until starting to soften, around 15 minutes.

*Remove the potatoes to a cutting board. Press with a flat spatula until they split apart.

*Heat 1 tbsp olive oil in a shallow non-stick pan over medium heat. Gently place the flattened potatoes in the pan. Drizzle with the remaining oil, and season with salt and pepper.

*Fry in the pan until the skin on both sides is golden and crisp.

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