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 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.
- 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
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!
- 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.
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.
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.
- 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
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
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
VeganCrispy Smashed Roast Potatoes with Pesto
Delicious and crispy smashed roasted potatoes with pesto and vegan cheese. Salty and crispy skin with a fluffy inside, this is a perfect side recipe or as part of a salad. It’s easy to make and full of flavour with just a few key ingredients needed.
What’s in the recipe?
Baby Potatoes – I found these were the perfect size, however let’s not discriminate against potatoes. Just use whatever you have at hand, but if you have large taters, make sure to cut them smaller to make them easier to roast / bake.
Pesto- If you want to use fresh pesto, I have a recipe HERE. However if you have a jar of good quality pesto that will also work really well.
Olive Oil- I used a mix of olive oil and the oil you get in those jars of roasted preserved peppers. I love the combination of flavour however olive oil, with work beautifully. Don’t be shy of oil in this recipe, it helps get a beautifully crisp coating on the potatoes.
Tomatoes- Optional ingredient but I love adding tomatoes to the roasting tray for the last 20 minutes or so. They add a lovely sweetness to the tray bake.
Vegan Mozzarella- I love using Violife or Follow Your Heart mozzarella to add to the tray for the final five minutes of baking. It just gives a beautiful texture on top of the pesto.
Smashed Roast Potatoes with Pesto
Delicious and crispy smashed roasted potatoes with pesto and vegan cheese. Salty and crispy skin with a fluffy inside, this is a perfect side recipe or as part of a salad.
- 1 kg baby potatoes
- 1 tbsp sea salt
- 1 1/2 tbsp olive oil
- 150 g fresh pesto
- 200 g chopped tomatoes
- 50 g vegan mozzarella
- 1 tsp parsley
Add the baby potatoes into a pot of salted water, boil for 15 mins
Pop the oven on at 200°C (Fan)
When you can easily pierce the potatoes with a fork, drain the water then add to a non stick baking tray with 1 1/2 tbsp olive oil, 1 heaped tsp salt, mix until coated then smash the potatoes with the back of your fork or the bottom of a glass
Place on the middle tray in the oven for 20 minutes
Take out, then cover in 150g fresh pesto (recipe here) and 200g chopped tomatoes and place back in the oven for 20 minutes
Take out and garnish with vegan mozzarella and cook for a final 5 minutes
Optional - Garnish with pine nuts and parsley, or just enjoy as is! I like drizzling mine in a little chilli oil to finish