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.
Prep Time 5 minutes mins
Cook Time 43 minutes mins
- 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.