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Recipe Sides & Savoury Snacks

Smashed Potatoes with Herby Mayo Dip

Posted on September 26, 2023
crispy potatoes with creamy herb dip

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. 

crispy potatoes with herby mayo dip

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

crispy potatoes with creamy herb dip

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.
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Prep Time 5 minutes
Cook Time 43 minutes
Servings 4 people

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.

Follow me on Pinterest and Instagram.

Lunch & Light Bites Recipe Sides & Savoury Snacks

Grilled Courgette and Potato Salad

Posted on July 24, 2023
grilled courgette and potato salad

Summer Grilled Courgette and Potato Salad

This Grilled Courgette and Potato Salad is a brilliant summer recipe. It celebrates seasonal courgettes pairing them with a simple potato salad. The dressing is really simple, just being freshly squeezed lemon, extra virgin olive oil and salt, it couldn’t be easier.

What Ingredients Do I Need?

Grilled Courgette- The summer season is perfect for using up courgettes, roughly chop them ad a diagonal angle to make them nice and chunky. Lightly season them with a little salt and pepper before grilling.

Potatoes- This pairs perfectly with the juicy courgettes. Crispy roasted potatoes work brilliantly in this salad, adding a salty and crunchy texture.

Lemon, dill and olive oil- the best and easiest dressing is freshly squeezed lemon, fresh dill and extra virgin olive oil.

grilled courgette and potato salad

Cooking Tips To Make This Grilled Courgette Salad:

Season throughout- The tip to a good salad is balancing flavours and seasoning. The crispy roasted potatoes are full of flavour from the rosemary and thyme, but it also helps to add loads of salt to the skin. Another step is to season the courgettes before grilling to really bring out their flavour. 

Grill the courgettes in olive oil- If you’re using a grill pan, using a little drizzle of olive oil helps prevent them from sticking to the pan.

Adding toasted seeds makes all the difference- If you’re not adding toasted seeds or nuts to salads, give it a try. It really does transform a recipe.

If you like this recipe why not try:

Courgette and Lemon Orzo

Accordion Potatoes

15 Minute Tomato Orzo

Lemon Chickpea Oro Soup

grilled courgette and potato salad

grilled courgette and potato salad

Grilled Courgette and Potato Salad

A delicious summer recipe that is easy and vegan friendly. Celebrating seasonal courgettes, this salad is paired with roasted potatoes. The dressing is really simple, just being freshly squeezed lemon, extra virgin olive oil and salt, it couldn't be easier.
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Prep Time 5 minutes
Cook Time 39 minutes
Servings 2 people

Ingredients
  

  • 250 g baby potatoes roughly quartered
  • 1 tbsp olive oil to roast the potatoes
  • 1 tbsp dried rosemary
  • 3 sprigs fresh thyme
  • 1 large courgette roughly chopped
  • 3 tbsp vegan greek style yogurt
  • 2 tbsp toasted pine nuts

For the dressing

  • 1/2 large lemon squeezed
  • 2 tbsp extra virgin olive oil
  • salt
  • 3 sprigs fresh dill

Instructions
 

  • Start by preheating the oven to 200ºC fan
  • Wash and roughly quarter the baby potatoes, add to a baking tray and drizzle with olive oil, season with salt and top with fresh thyme and rosemary, toss till all the potatoes are coated and pop in the oven for around 30 minutes
  • Prepare the courgettes by roughly chopping then adding to a griddle pan or a bbq and grill until you get those delicious lines, option to season with salt
  • Take a peek at the potatoes, turning on the baking tray and bake for a final 15 minutes or until crispy
  • Prepare the dressing by mixing the ingredients together, it helps if the stalks are removed from the dill
  • Spread the yogurt onto a plate, add the roasted crispy potatoes and grilled courgettes, then drizzle over that delicious dressing toasted pine nuts and enjoy
Lunch & Light Bites Recipe Sides & Savoury Snacks

Green Chickpea Curry

Posted on July 3, 2023
green chickpea curry vegan recipe

Green Chickpea Curry

This green curry is perfect for a sharing platter or as a side dish with a packet of poppadoms. This vegan friendly recipe is bright green colour from the spinach, so creamy and delicious. You can make this with frozen or fresh spinach, so it works all year round. 

What’s in this Bright Green Chickpea Curry?

Chickpeas- No surprise there, but drained tinned chickpeas are the star of the show. You can add the aquafaba (the liquid left in the tinned chickpeas) to make the sauce even thicker, but if you have a sensitive stomach maybe avoid this step. 

Spinach- The vibrant green comes from the spinach. You can use fresh or frozen in this recipe as its blended together with the lemongrass and coconut milk.

Coconut milk- The tinned full fat coconut milk is the one you want. The higher the fat content, the creamier the curry.

Lemongrass- The lemongrass gives this a gorgeous floral flavour that balances out with the ginger and garlic. Top tip is to add some brown sugar to the recipe as it helps balance a bit of sweetness.

green chickpea curry recipe

Cooking Tips:

Let the ginger and garlic cook before adding the rest- No one wants raw garlic in their curry so let these lightly fry off before adding the other ingredients.

Toast the seeds first- It helps to release the aromatics, so be sure to add the coriander and fenugreek seeds before adding the creamy coconut milk.

Season to perfection- There are a lot of flavours in this dish, but nothing makes the recipe come together as good as salt. Be sure to season as you go and taste test. It’s the difference between something being ‘okay’ to ‘absolutely delicious’.

If you like this recipe why not try my:

Curried Peanut Butter Chickpeas

Spinach and Chickpea Yellow Curry

Ultimate Peanut Butter Curry

green chickpea curry vegan recipe

Green Chickpea Curry

This green curry is perfect for a sharing platter or as a side dish with a packet of poppadoms. This vegan friendly recipe is bright green colour from the spinach, so creamy and delicious. You can make this with frozen or fresh spinach, so it works all year round. 
5 from 1 vote
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Prep Time 5 minutes
Cook Time 24 minutes
Servings 4 people

Ingredients
  

  • 1 tbsp chopped fresh ginger
  • 2 shallots finely chopped
  • 3 cloves garlice finely chopped
  • 1 tsp coriander seeds
  • 1 tsp fenugreek seeds
  • 400 g tinned chickpeas
  • 1 stalk lemongrass
  • 1 tsp ground cumin
  • 100 g fresh spinach sub for frozen spinach
  • 250 ml coconut cream (tinned)
  • 1 lime squeezed
  • 1 tbsp brown sugar

Top with

  • 3 tbsp toasted sunflower seeds
  • 1 fresh chilli
  • fresh coriander
  • pack of poppadoms to dip

Instructions
 

  • Start by finely chopping the shallots, then add to a large pan with a drizzle of oil, whilst it lightly fries, finely chop the ginger and garlic and add to the pot
  • After a few minutes add the coriander and fenugreek seeds to toast, then add in the drained chickpeas
  • Meanwhile add the lemongrass, spinach, ground cumin, sugar, 1/2 lime juice, and coconut milk to a blender and blend until smooth
  • Salt the food to taste, adding another squeeze of lime juice, then after 15 minutes add any further seasoning needed then top with toasted sunflower seeds, chopped chilli and fresh coriander

vegan green chickpea curry recipe

Dinner Recipe Sides & Savoury Snacks

Christmas Potato Stuffing Wreath

Posted on November 30, 2022
Christmas Potato Stuffing Wreath vegan recipe

Christmas Potato Stuffing Wreath Recipe

The Ultimate Potato Stuffing Wreath for Christmas. This recipe is a perfect centrepiece on the table this holiday. whether you’re vegan or not. Making the most of the humble potato, this ingredient is the star of the show.

This recipe is created in collaboration with Seasonal Spuds

What’s in the Potato Stuffing Wreath?

Potatoes- In this recipe we want a crispy delicious potato. They’re technically twice baked, first of all to cook them, then when mashed in with the other ingredients. Think of this as a mash up between stuffing and a delicious giant roasted potato.

Cranberry Sauce- What is more festive than cranberry sauce? Use store bought or home made, either works.

Rosemary and thyme- The two perfect herbs this time of year are rosemary and thyme. Fresh or dried work for this recipe, but fresh herbs look fantastic to garnish.

ultimate potato stuffing wreath vegan recipe

Cooking tips for the Potato Wreath

Use a decorative tin- You can use a bundt tin to cook the wreath, just remember to grease the tin so the potato doesn’t stick to the inside.

Roast at a high hear for crispy coating- Depending on your oven, you may need to increase the temperature or the roasting time to get a delicious crispy coating.

Season well- The inside of the stuffing needs to taste delicious, so be sure to season well with salt, pepper and herbs. If you’re a garlic lover be sure to get a few extra cloves in.

christmas potato stuffing wreath

 

Christmas Potato Stuffing Wreath vegan recipe

Potato Stuffing Wreath

The Ultimate Potato Stuffing Wreath for Christmas. Perfect for a centrepiece on the table this season. Perfect whether you're vegan or not.
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Prep Time 10 minutes
Cook Time 40 minutes
Servings 6 slices

Ingredients
  

  • 1 tbsp olive oil
  • 1 red onion
  • 5 cloves garlic
  • 400 g white potatoes
  • 100 g mixed chopped nuts we used pistachios and walnuts
  • 3 sprigs each of fresh rosemary and thyme
  • Large pinch of salt & pepper
  • 1 tbsp tomato puree
  • 80 ml water

1 tsp each of dried:

  • Rosemary thyme, sage

Top with:

  • 2 tbsp cranberry sauce

Instructions
 

  • Start by preheating the oven to 200ºC, drizzle olive oil onto a large baking tray, place in the middle of the oven to heat up.
  • Quarter the potatoes, then add to the pan with the hot oil, sprinkle in salt with a few sprigs of fresh rosemary then bake for around 25 minutes
  • Prepare the filling by dicing the onion, add to frying pan with a drizzle of olive oil for around 4 minutes
  • Finely chop the garlic cloves then add to the pan with the onion, toss in the dried rosemary, sage and thyme, mixed chopped nuts and fry for around 6-7 minutes
  • Add the tomato puree with a dash of water and mix until combined and set aside
  • Once the potatoes have roasted, add to the pan then roughly mash together before adding to a greased baking sheet, mould to the shape of a wreath and bake for a further 20 minutes
  • Take out once crispy, then drizzle a little cranberry sauce over the top and a few sprigs of thyme leaves

If you like this recipe why not try my Tates in Blankets

tates in blankets

Recipe Sides & Savoury Snacks

Tates In Blankets Christmas Recipe

Posted on November 30, 2022
vegan pigs in blanket tates in blanket recipe

Tates In Blankets – Vegan Answer to Pigs in Blanket

Vegan answer to a vegetable Pigs In Blankets. Using potatoes for the filling and carrots instead of bacon. It’s a Christmas themed recipe with no fake meat alternatives – just good old veg starring potatoes as the hero ingredient.

This recipe is created in collaboration with Seasonal Spuds

What’s in these Tates in Blankets?

Potatoes- the star of the show has to be the humble spud. I used Maris Piper for this recipe as it was the one that had the least air miles (a good thing to keep an eye our when buying).

Carrots- the carrots make the ‘bacon’ after being marinaded in a simple concoction of smoked paprika and tamari.

Seasoning- You want the tates in blankets to have loads of flavour so be sure to season well, get loads of herbs in the mix and cornflour to thicken.

tates in blankets

Cooking tips to make tates in blankets:

Season well- when making the tates in blankets, be sure to season well. Lots of salt, pepper and dried herbs to get these pockets filled with flavour.

Brush the carrots once out of the oven- to give the carrots that gorgeous shiny glaze, leave a little of the tamari and smoked paprika mix to brush over once out of the oven. It’ll get them shining. 

Leave room for the tates to expand- don’t pack them too close together on the baking tray as they will expand a little due to the flour. Don’t worry if they go a bit rogue and expand. When they’re out the oven you’ll be wrapping them in the carrot bacon anyway.

vegan pigs in blanket tates in blanket recipe

Tates In Blankets

Vegan answer to a vegetable Pigs In Blanket. Using potatoes for the filling and carrots instead of bacon. It's a Christmas themed recipe with no fake meat alternatives - just good old veg starring potatoes as the hero ingredient.
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Prep Time 15 minutes
Cook Time 38 minutes
Servings 12 tates in blankets

Ingredients
  

  • 3 large white potatoes
  • 100 g of plain flour cornflour if gluten free
  • 1 tsp garlic powder
  • 1 tsp dried rosemary
  • 1 tsp smoked paprika
  • 1 tsp dried sage
  • Salt and pepper to taste

For the carrot ‘bacon’

  • 1 large carrot
  • 1 tbsp tamari
  • 1 tsp smoked paprika

Instructions
 

  • Roughly chop the potatoes and add to a pot of boiling water with a pinch of salt, simmer for 15 minutes
  • Meanwhile add the flour, herbs and seasoning to a large bowl, whisk together
  • Once the potatoes have softened add to the bowl of flour mix, mash together until a moldable texture forms, shape into rough sausage shapes for the filling and add to a greased baking tray, add to a preheated oven (200ºC) with a drizzle of olive oil and bake for 20 minutes
  • Prepare the carrots by using a julienne peeler to create the ‘bacon’ strips, you’ll need around 2 strips for each potato tot
  • Mix the Tamari and paprika in a bowl then add the carrot strips to coat, leave to marinade whilst the potatoes are baking
  • Once the potatoes have had 20 minutes, wrap in the carrot bacon and pop back in the oven for around 10-15 minutes or until crispy
  • Enjoy fresh out of the oven

If you like this recipe why not try my Festive Sausage Pinwheels

vegan Christmas pinwheels

Recipe Sides & Savoury Snacks

Smashed Potatoes with Avocado Garlic Dip

Posted on September 27, 2022
crispy smashed potatoes avocado dip

Roasted and Smashed Potatoes with Avocado Garlic Dip

Crispy smashed potatoes withe a creamy avocado dip. These potatoes are perfect for BBQ’s and family get togethers. Extra Crispy on the outside and fluffy on the inside. This recipe is vegan friendly and one of my favourite’s to make for a bit of comfort food.

What’s in this recipe?

Potatoes- Using baby potatoes to get the perfect sized potato, if these aren’t readily available you can use whatever you have at hand. But the smaller the potato the better as you can get the crispy skin.

Olive oil- The trick to a good crispy potato is using oil to roast them in. Opting for olive oil, be sure to drizzle a good amount over each potato.

Salt-Another key ingredient to the perfect crispy potato skin is a generous pinch of salt over each.

Avocado- For the dip, a creamy ripe avocado is the base of this one. Paired with basil and zingy lime, it has the perfect blend of creamy texture with a hint of spice and acid from the lime and chilli.

 

crispy smashed potatoes with avocado dip

Tips to get the perfect Smashed Potatoes?

Smashed Potatoes- Using the bottom of a glass to smash the potatoes down onto the baking tray will get a nice even smash. You want to make sure the potatoes have softened when boiling in the water, if they’re not soft on the inside you will most likely break the glass before smashing the potato (from past experience).

What if they fall apart? Don’t worry too much about this, the potato flesh almost acts like a glue, just smush it together, drizzle in oil and salt and bake. Once they’re out the oven, allow them to cool slightly before moving.

Follow my recipes on Instagram and Pinterest

crispy smashed potatoes avocado dip

Smashed Potatoes with Avocado Garlic Dip

Crisp roasted smashed potatoes withe a creamy avocado dip. These potatoes are perfect for BBQ's and family get togethers. Extra Crispy on the outside and fluffy on the inside.
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Prep Time 10 minutes
Cook Time 1 hour
Servings 6 people

Ingredients
  

  • 1 kg baby potatoes
  • 2 tbsp olive oil
  • large pinch salt and pepper

For the Creamy Avocado Dip

  • 1 ripe avocado
  • 10 g fresh basil
  • 1 clove garlic (I used a roasted piece of garlic)
  • 1/2 lime squeezed
  • 1 tbsp olive oil
  • 1/2 tsp chilli flakes to garnish

Instructions
 

  • Start by adding a large pot of water onto boil, salt the water then add the packet of potatoes, boil for around 15 minutes of until you can pierce easily with a fork
  • Meanwhile preheat the oven to 220ºC (fan) then drain off the potatoes once boiled, allow to steam off for a few minutes so they're no longer wet then add to two baking trays
  • Using a glass, smash the potatoes (don't worry if some of the potato stick to the glass, just smush them together
  • Drizzle oil and salt over each potato, making sure to get a little oil underneath them if you're not using a non-stick pan
  • Bake in the oven for around 40 minutes or until crispy
  • Blend the avocado ingredients together, garnish with chilli flakes then enjoy!

If you like this recipe why not try my Double Roasted Potatoes Recipe 

vegan double baked loaded potatoes

Dinner Recipe Sides & Savoury Snacks

Vegan Double-Baked Potatoes

Posted on September 16, 2022
vegan double baked loaded potatoes

Vegan Double-Baked Potatoes

These Vegan Double-Baked Loaded Potatoes are easy to make, just need a few simple ingredients and are delicious. The ultimate vegan comfort food. If twice-baked potatoes are your thing then get ready to enjoy this vegan masterpiece. 

What’s in these loaded double-baked potatoes?

Potatoes- For this recipe there are 5-6 medium sized potatoes, but feel free to scale this recipe up or down depending on how many people you are serving.

Olive oil- The key to crispy potatoes is lots of olive oil and salt on the skins.

Garlic- The roasted garlic in this recipe is the perfect pop of flavour to the filling. Simply roast, then squeeze into the filling and mix together.

Fresh Herbs- I’ve used fresh basil but you can use fresh dill or parsley for this recipe.

vegan twice-baked loaded potatoes

Cooking Tips:

Pop in the microwave first- This really helps the inside soften to spend less time in the oven. Remember the prod the potatoes with a fork first.

Drizzle the skins in oil and salt-To get a lovely crispy skin, olive oil and salt helps it go crunchy.

Make sure the butter melts into the filling- You don’t have to use room temp vegan butter for this to work, just mix into the hot potato filling until it melts in.

vegan twice-baked loaded potatoes

vegan double baked loaded potatoes

Vegan Double-Baked Loaded Potatoes

These Vegan Double-Baked Loaded Potatoes are easy to make, just need a few simple ingredients and are delicious. The ultimate vegan comfort food.
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Prep Time 10 minutes
Cook Time 50 minutes
Servings 4 people

Ingredients
  

  • 5-6 medium sized potatoes
  • 1 head of garlic
  • 1 tsp salt
  • 1 tbsp olive oil

For the filling:

  • Roughly mashed potato
  • 2 tbsp vegan butter
  • 10 g freshly chopped basil
  • 1 tbsp dried parsley
  • 80 g grated vegan cheese
  • 2 finely chopped spring onions
  • Cracked black pepper to season

Instructions
 

  • Start by piercing the potatoes then pop in the microwave for 8 minutes
  • Preheat the oven to 200ºC (fan)
  • Transfer the hot potatoes onto a baking tray, drizzle each potato in olive oil and a pinch of salt, chop the head off a bulb of garlic, drizzle with olive oil, place between the potatoes then pop in the oven for 35 minutes
  • Once the potatoes have roasted, slice in half then scoop out the middle into a large mixing bowl, then add the empty potato skins back into the oven whilst you make the filling
  • In the large bowl with the potato, add in all of the filling ingredients along with the roasted garlic (squeeze out of the skin) mix together until combined (save a little vegan cheese to top each potato with)
  • Take the potato skins out of the oven and add the filling to each one, sprinkle with the saved bit of vegan cheese then bake for a further 10-15 minutes

 

If you like this recipe why not try my Smashed Potatoes with Garlic Dip

Smashed Potatoes with dip

 

double roasted potato skins vegan

Lunch & Light Bites Recipe Sides & Savoury Snacks

Crispy Vegan Potatoes with Pepper & Garlic

Posted on September 7, 2022
crispy potatoes with roasted peppers and garlic vegan

Crispy Vegan Potatoes with Pepper and Garlic

These roasted crispy vegan potatoes are incredible as they’re been tossed in a homemade roasted red pepper and garlic sauce to give them so much flavour. This easy recipe is air-fryer friendly. You need to try this vegan friendly recipe when cooking at the next bbq o when batch cooking.

What’s in these Crispy Vegan Potatoes?

It’s not exactly news that roasted potatoes are vegan friendly, but they are a delicious recipe to make for people to prove plant based is anything but boring.

Potatoes- To get them nice and crispy we need a hot oven, lots of oil and salt.

Roasted Red Peppers- I’ve used the roasted peppers you get in the antipasti jars however you can stick two bell peppers on the baking tray along with the potatoes to make the sauce.

Garlic- Using garlic powder within the sauce, this is store cupboard friendly however you can use fresh garlic if preferred.

Follow my recipes on Instagram and Pinterest

crispy potatoes with roasted peppers and garlic vegan

Crispy Vegan Potatoes with Roasted Pepper and Garlic

These roasted crispy vegan potatoes are incredible as they're been tossed in a homemade roasted red pepper and garlic sauce to give them so much flavour.
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Servings 4 people

Ingredients
  

  • 1 kg potatoes
  • 2 tbsp olive oil
  • 1 tbsp salt
  • 1 tsp dried rosemary
  • 1 tsp dried sage

For the sauce:

  • 3 roasted red peppers or use 1/2 jar of the antipasti roasted peppers
  • 1 clove garlic
  • 1 tsp smoked paprika
  • 1 tsp dried basil
  • 1 tbsp water
  • 1 tsp olive oil

Instructions
 

  • Preheat the oven to 220ºC (fan) and drizzle olive oil on two baking trays
  • Peel and chop the potatoes as shown in the video, add the dried rosemary and sage, salt and toss in the oil, place in the oven for around 30 minutes
  • Meanwhile prepare the roasted pepper and garlic sauce by mixing all of the ingredients together in a blender and blitz until smooth
  • Once the potatoes have roasted for 35 minutes, toss in the pepper and garlic sauce then pop back in the oven for a further 15-20 minutes

Notes

Option:

You can roast the potatoes for 40-45 minutes then add the roasted pepper sauce at the very end so it stays rich and delicious

If you like this recipe why not try my easy Smashed Potatoes with Garlic Dip

Smashed Potatoes with dip

Recipe Sides & Savoury Snacks

Smashed Potatoes with Garlic and Herb Dressing

Posted on September 2, 2022
Smashed Potatoes with dip

Crispy Smashed Potatoes with Garlic and Herb Dressing

This vegan recipe of smashed crispy potatoes served with a garlic and herb dressing is the ultimate comfort food. Perfect for serving at a gathering or along side a BBQ, you need to try this recipe.

The height of summer or the cold nights of winter, this smashed potato recipe will be perfect for any day or season.

What ingredients do I need for perfect crispy smashed potatoes?

Baby Potatoes- For this recipe, depending on what is in season of course, I love to use New Potatoes A.K.A Baby Potatoes. I think they are the perfect size for smashing then roasting, therefor making the perfect vessel for the dip.

Olive Oil – This is my favourite thing to roast potatoes in, be generous with drizzling over the potatoes as you want it to get beautifully crisp.

Salt- I can’t express how important this ingredient it, not only for flavour but giving a beautifully crispy skin.

Oregano- I’ve used this to cover the potatoes as well as in the dip, it’s a delicious flavour to add. If you don’t have dried oregano try dried thyme or sage.

Dressing- like the olive oil to roast the potatoes in, you want a good quality olive oil for the dressing too. Extra virgin olive oil will always be a good choice.

If you like this recipe why not try:

Smashed Potatoes with Creamy Avocado Dip

Accordion Potatoes with Creamy Herb Sauce

Twice Baked Loaded Potatoes

 

Smashed Potatoes with dip

Smashed Potatoes with Garlic and Herb Dressing

This vegan recipe of smashed crispy potatoes served with a garlic and herb dressing is the ultimate comfort food. Perfect for serving at a gathering or along side your BBQ, you need to try this recipe.
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Prep Time 10 minutes
Cook Time 45 minutes
Servings 6 people

Ingredients
  

  • 2 kg baby or New Jersey potatoes
  • 2 tbsp olive oil
  • 1 tsp sea salt
  • 1 tbsp dried oregano
  • For the dressing:
  • 2 tbsp extra virgin olive oil
  • 25 g fresh basil finely chopped
  • 1 red chilli finely chopped
  • 1 tbsp dried oregano
  • 1/2 tsp white wine vinegar
  • 1 tbsp gherkin juice from the jar optional

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
  • Bake for 35 minutes
  • Make the dressing by mixing the ingredients together, then drizzle over when the potatoes have hit 35 minutes
  • Place back in the oven for around 15 - 20 minutes until crispy
  • Whip up the dip by mixing the ingredients together and enjoy!

Notes

You want to parboil the potatoes until you can easily poke with a fork, this will make them easy to smush down on the baking tray. 
 
If you can't pierce the potatoes they will be hard to smash down on the baking tray

 

Lunch & Light Bites Recipe Sides & Savoury Snacks

Sweetcorn Ribs with Lime & Chilli Dressing

Posted on September 2, 2022
sweetcorn ribs vegan recipe

Paprika Sweetcorn Ribs with Lime & Chilli Dressing

Crispy sweetcorn ribs covered in smoked paprika and served with a fresh zingy lime and chilli salsa. This recipe is vegan friendly and easy to make! Perfect for Summer BBQ’s this flavour packed recipe is one of my favourites to make for friends and family. 

What Ingredients are in the Sweetcorn Ribs?

Corn- For this recipe (which yields 8 ribs) I’ve just used two pieces of raw corn.

Smoked Paprika- This ingredient helps with that delicious smokey but slightly sweet flavour which works beautifully with the corn kernels.

Olive oil- I’ve used olive oil to coat the ribs in, but you can use melted vegan butter for this recipe with the smoked paprika mixed in.

Lime & Chilli Dressing – Togo with the smokey rich sweetcorn I thought a zingy and fresh salsa type dressing would be perfect.

Paprika Corn Ribs

Recipe Notes:

How to get the perfect corn ribs? I find for a really crispy corn rib, you want to roast them at 200ºC (fan oven) for around 45 minutes. Take them out of the oven half way through roasting, turn and make sure they’re evenly coated in all of the delicious juices and flavours.

Cutting corn ribs- It’s no surprise that there are loads of chopping accidents when making these ribs. You need a sharp knife to get a clean slice. You can parboil the sweetcorn for 10 minutes to soften them slightly before chopping. I find standing them upright and using a seasaw motion when chopping really helps, that way it slowly slices the rib rather then putting loads of pressure on the knife and it slippi

Follow my recipes on Instagram and Pinterest

sweetcorn ribs vegan recipe

Paprika Corn Ribs with Lime & Chilli Salsa

Crispy corn ribs covered in smoked paprika and served with a fresh zingy lime and chilli salsa. This recipe is vegan friendly and easy to make!
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Prep Time 10 minutes
Cook Time 43 minutes
Servings 8 strips

Ingredients
  

For the corn

  • 2 pieces of fresh corn sliced into 4 strips per corn
  • 1 tbsp smoked paprika
  • 1 tbsp olive oil
  • Pinch salt & pepper
  • Pinch dried thyme

For the lime and chilli dressing

  • 1/2 red onion finely diced
  • 1/2 red chilli finely chopped
  • 1/2 lime squeezed
  • 3 tbsp olive oil
  • Salt & pepper
  • Handful fresh parsley and basil chopped

Instructions
 

  • Preheat the oven to 200ºC (fan)
  • Using a see-saw motion, slice the pieces of corn into ribs then brush them in the olive oil, sprinkle over the smoke paprika and a generous pinch of salt then toss to ensure all the surfaces are coated
  • Pop in the oven for 25 minutes, flip over to make sure all sides are covered then place back in the oven for a further 25 minutes
  • Prepare the chilli and lime dressing by chopping the ingredients as finely as possible, mix together, then once the corn ribs are baked, pour over the dressing and enjoy

If you like this recipe why not try my Smashed Potatoes & Pesto

pesto smashed potatoes vegan

vegan paprika corn ribs