These Crispy Smashed Potatoes with Vegan Green Goddess Dip are the perfect side for dinner or brunch, or they’ll also work as an appetizer! They go perfectly with a main course style salad. I love the slightly salty, crunchy edges of these potatoes! You need a saucepan and a baking sheet to make fried potatoes, but the method is simple. I will give you all my tips in this post.
Crispy Smashed Potato Tips:
- I use only small, new potatoes for this recipe. Red leather, fingerling, or the super fun purples in these photos are all great choices.
- You need a hot stove! I preheat to 450F
- I boil the potatoes in salted water until they are done very Soft, about 25 minutes. When you drain them, you will see little cracks forming on the outside.
- Speaking of draining, you want to let the hot potatoes dry in a colander for a full 5 minutes and drain thoroughly. We avoid excess moisture!
- I like to make these on a large, bare baking sheet brushed with olive oil. It gets better caramelization than a parchment-lined baking sheet. You want to give each potato some space.
- When you’re ready to flatten, lightly brush the bottom of a drinking glass or jar with olive oil before flattening the potatoes. The oil helps the potatoes release easily, keeping their shape intact.
- Brush the tops of the mashed potatoes with more olive oil and season well with salt and pepper. Roast them up and that’s it!
The only thing better than these easy mashed potatoes is the Vegan Green Goddess Dip I’m serving here. This is my new favorite dip/salad dressing. Traditionally, it is a light green salad dressing with a distinct herbaceous and tangy flavor. The origins of the dressing can be traced back to the Palace Hotel in San Francisco in the 1920s. The original recipe used mayonnaise, chives, anchovies, tarragon, parsley and shallots.
My version is obviously vegetarian with a few tweaks for taste and texture. Around the Internet and in cookbooks, you can see a variety of herbs and bases used for versions of this dressing. I went with basil, chives, and green onions. My base is a combination of vegan yogurt, vegan mayonnaise, cashew butter/tahini and olive oil. It’s complex, creamy and tangy (raised by lime juice and a dash of vinegar). The fresh and bright herbal flavor shines with garlic and green onion. Hope you try it all soon! 😉
Crispy Smashed Potatoes with Vegan Green Goddess
These easy crispy mashed potatoes are fried to crunchy perfection dipped in a creamy, super fresh, and completely vegan Green Goddess dressing. Ready in 50 minutes and great as an appetizer or for dinner with a side salad.
serving 2 -3
Materials
Crispy Smashed Potatoes
- 1 ½ pounds (680 g) small new potatoes
- 2-3 table spoon olive oil
- Sea salt and black pepper, to taste
Vegan Green Goddess
- ½ the cup Plain vegan yogurt (see vaccine)
- ¼ the cup Vegan mayonnaise
- 2 table spoon Cashew butter or tahini
- 2 table spoon olive oil
- 1 table spoon Lemon juice
- 2 teaspoon White balsamic vinegar (or white wine vinegar)
- 1 teaspoon Vegan Worcestershire Sauce
- ½ teaspoon Jhal Sauce
- Sea salt and black pepper, to taste
- 2 Green onion, chopped
- ½ the cup Basil leaves, packed
- â…“ the cup Chopped chives
- 1 tablespoon Capers
- 2 Small cloves of garlic, minced (or 1 large)
Comment
- Any small, new potato will work in this recipe.
- I love the combination of basil and chives here. You can work with whatever mild herbs you like, including: dill, parsley or cilantro.
- I quickly boiled my basil leaves in the water for the potatoes, about 20 seconds total, and then transferred them to the food processor. This is an optional step, but it gives a much brighter green color
- Your vegan yogurt should be tangy and thick! i like yoga And the kitchen.
instructions
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Preheat oven to 450°F. Set a large baking sheet.
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Place potatoes in a medium saucepan and cover with about 2 inches of water. Add a pinch of salt. Place the pot on the stove and bring to a boil. Boil potatoes until very tender, about 25 minutes. Once the potatoes are cooked, drain them in a colander and leave them to dry for about 5 minutes.
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While the potatoes are cooking, make your vegetarian green goddess. Combine vegan yogurt, mayonnaise, cashew butter, olive oil, lime juice, white balsamic vinegar, Worcestershire sauce, hot sauce, salt, pepper, green onion, basil, chives, capers, and garlic in a mini food processor or blender.
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Chop the pulses and then run the motor until you have a smooth and creamy sauce. Give it a taste and adjust the seasoning if needed. Transfer the vegetarian green goddess to a sealable jar and refrigerate before serving.
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Brush your baking sheet with about 1 tablespoon olive oil.
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Once your potatoes are sufficiently dry, arrange them in rows on your oiled baking sheet. Brush the bottom of a stout drinking glass or jar with some olive oil. Use an oiled glass/jar to break the potatoes into flat, craggy discs.
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Brush the tops of the mashed potatoes with the remaining olive oil. Sprinkle with salt and pepper and roast in the oven until crispy and browned, about 25 minutes.
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Serve aaloo hot with vegan green goddess.
