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  • 1 cup Raw shelled pumpkin seeds
  • ½ cup Diced onion
  • 2 Garlic cloves, finely grated
  • 3 tbsp Avocado oil
  • ¼ Cup Good Food For Good Spicy Ketchup or Classic Ketchup
  • ¼ cup Water
  • 2 tsp Ground cumin
  • ¼ tsp Cayenne
  • ½ tsp Himalayan pink salt
  • 1 lb Organic baby potatoes
  • ¼ tsp Black pepper
  • Salt to taste


Taco Sauce

  • Mix Ketchup, cumin, cayenne, salt and water and keep aside.

Pumpkin Seed Filling

  • Soak pumpkin seeds in water over night or for at least 4 hours. Rinse and drain soaked pumpkin seeds and coarsely grind them in a food processor.
  • Add 1 tbsp of oil to a heavy bottom pan and sauté onions till nice and golden.
  • Add 1 tsp of garlic to the onions and cook for about 30 seconds stirring well.
  • Add the pumpkin seeds and cook for another 30 seconds stirring well.
  • Add the sauce and allow the mix to cook till the water is absorbed and all the flavours are combined well. Taste the mix and adjust the salt if needed.

Baby Potatoes

  • Rinse the baby potatoes and remove any blemishes.
  • Boil potatoes in a heavy bottom pot till fork tender.
  • Drain the potatoes and keep aside.
  • In a big bowl add 2 tbsp of Avocado oil, 1 tsp of grated garlic, black pepper and salt to taste.
  • Add all the potatoes in this bowl and coat them with oil and garlic mix.
  • Preheat oven to 400F and get a baking tray ready.
  • Smash the potatoes gently either with a big fork or potato masher. Top them with the pumpkin mix and bake for 20 minutes in the oven or till nice and golden.

Final Assembly 

  • Top the smashed baby potatoes with a generous amount of pumpkin seed mix.
  • Add a dollop of Ketchup and garnish with cilantro.


Good Food For Good - Roasted Smashed Baby Potatoes with Pumpkin Seeds Recipe with Organic Ketchup or Organic Spicy Ketchup