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Crispy Smashed Potatoes with Vegan Green Goddess

5 from 5 reader reviews
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 50 minutes
Servings 2 -3
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Ingredients

Crispy Smashed Potatoes

  • 1 ½ lbs (680 grams) small new potatoes
  • 2-3 tablespoons olive oil
  • sea salt and ground black pepper, to taste

Vegan Green Goddess

  • ½ cup plain vegan yogurt (see notes)
  • ¼ cup vegan mayonnaise
  • 2 tablespoons cashew butter or tahini
  • 2 tablespoons olive oil
  • 1 tablespoon lime juice
  • 2 teaspoons white balsamic vinegar (or white wine vinegar)
  • 1 teaspoon vegan worcestershire sauce
  • ½ teaspoon hot sauce
  • sea salt and ground black pepper, to taste
  • 2 green onions, chopped
  • ½ cup basil leaves, packed
  • ⅓ cup chopped chives
  • 1 tablespoon capers
  • 2 small garlic cloves, minced (or 1 large)

Instructions

  • Preheat the oven to 450°F. Set out a large baking sheet.
  • Place the potatoes in a medium saucepan and cover with water by about 2 inches. Add a big pinch of salt. Put the pot on the stove and bring to a boil. Simmer the potatoes until very tender, about 25 minutes. When the potatoes are done, drain them in a colander and leave them there to dry for about 5 minutes.
  • While the potatoes are boiling, make your vegan green goddess. In a mini food processor or blender combine the vegan yogurt, mayonnaise, cashew butter, olive oil, lime juice, white balsamic vinegar, worcestershire sauce, hot sauce, salt, pepper, green onions, basil, chives, capers, and garlic.
  • Pulse to chop and then run the motor until you have a smooth and creamy sauce. Give it a taste and adjust seasoning if necessary. Transfer the vegan green goddess to a sealable jar and keep it in the fridge before serving.
  • Brush your baking sheet with about 1 tablespoon of the olive oil.
  • Once your potatoes are adequately drained and dry, arrange them in spaced out rows on your oiled baking sheet. Brush the bottom of a sturdy drinking glass or jar with some of the olive oil. Use the oiled glass/jar to smash the potatoes into flat, craggy discs.
  • Brush the tops of the smashed potatoes with remaining olive oil. Sprinkle with salt and pepper and roast in the oven until crispy and browned, about 25 minutes.
  • Serve the potatoes warm with the vegan green goddess.

Equipment

Recipe Notes

  • Any small, new potatoes will work in this recipe.
  • I like the mix of basil and chives here. You could work with any soft herbs that 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 yields a much brighter green colour.
  • Your vegan yogurt should be tangy and thick! I like Yoggu and Culina.
These easy crispy smashed potatoes are roasted crunchy perfection with a creamy, super fresh, and totally vegan green goddess dressing to dip. Ready in 50 minutes and great as an appetizer or for dinner with a salad on the side.