Smashed Potatoes with Herby Mayo Dip
These smashed potatoes with herby mayo dip are the perfect side dish. The recipe is naturally vegan and gluten free so perfect for serving with friends. It’s ready in less than an hour and will become a firm favourite at gatherings.
Smashed Potatoes- A good tip is to parboil the potatoes first, pop them in cold water and bring to the boil to ensure an even cook. This will soften the potatoes enough to smash them on a baking tray. Make sure it’s a non stick baking tray or you’re using lots of good quality olive oil to make sure they don’t stick. Roast with lots of salt and olive oil to make the crispiest smashed potatoes.
Herby Mayo Dip- No potato is complete without a delicious dip. This one is made using vegan mayonnaise, dried oregano, wine vinegar and seasoning. It makes a deliciously creamy and herby dip thats perfect for crispy potatoes. The garlic powder is optional but makes the most delicious addition within this sauce.
If you like this recipe why not try my:
Smashed Potatoes with Garlic and Herb Dressing
Double Roasted Loaded Potatoes
Accordion Style Potatoes
Paprika Creamy Potatoes
Smashed Potatoes with Herby Mayo Dip
Ingredients
- 2 kg baby or New Jersey potatoes
- 2 tbsp olive oil
- 1 tsp sea salt
- 1 tbsp dried oregano
For the Herby Dip
- 4 tbsp vegan mayo
- 2 tbsp chopped chives or whatever fresh herbs you have
- 1 tsp chilli flakes
- 1 tsp dried oregano
- 1 tsp white wine vinegar
- 1/2 tsp garlic powder optional
- 1/2 tsp of water just to loosen it up
Instructions
- Place a large pot of water onto boil with a pinch of salt, add the potatoes and parboil for 15 minutes
- Preheat the oven to 220°C (fan), drain the water and place the potatoes on two baking trays, then using a glass or small bowl push down on the potatoes until they smush
- Drizzle with olive oil, salt, oregano then pop in the oven
- Roast for 35 minutes before taking out of the oven, giving the potatoes a good shake, then pop back in for a further 10-15 minutes (or until crispy and golden)
- Meanwhile mix the herby mayo dip ingredients together ready to drizzle over the potatoes once out of the oven and enjoy!
Notes
- For the herby dip, it changes every time I make it. Sometimes I swap the vinegar for pickle juice, or chives for dill. Make do with what you have in the cupboards.
