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smashed potatoes

Smashed Potatoes with Avocado Garlic Dip

Posted on September 27, 2022

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.

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.

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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.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 1

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!

Video

https://www.instagram.com/p/CjBOfKlDVYz/

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

Smashed Potatoes with Garlic and Herb Dressing

Posted on September 2, 2022

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 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.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 45

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!

Video

https://www.instagram.com/p/ChSXXh5D02K/

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

Smashed Roast Potatoes with Pesto

Posted on June 23, 2021

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.

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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.

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Prep Time 5

Cook Time 40

Servings 4 people

Ingredients

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

Instructions

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

Notes

Optional - Garnish with pine nuts and parsley, or just enjoy as is! I like drizzling mine in a little chilli oil to finish

If you like this recipe why not try my Tofu and Asparagus Stir Fry