These crispy smashed potatoes with vegan green goddess dip are the perfect side for dinner or brunch, or they would even work as an appetizer! They go perfectly with a main course-style salad. I love the slightly salty, crunchy edges of these potatoes! You need a saucepan and a baking sheet to make smashed roasted potatoes, but the method is simple. I’ll give you all my tips in this post.
Crispy Smashed Potatoes Tips:
- I only use small, new potatoes for this recipe. Red skinned, fingerling, or the super fun purple ones in these photos are all great choices.
- You need a hot oven! I preheat to 450 Fahrenheit.
- I boil the potatoes in salted water until they are very soft, about 25 minutes. When you drain them, you should see little cracks forming on the outside.
- Speaking of draining, you want to let the hot potatoes sit in the colander for a full 5 minutes to dry off and thoroughly drain. We’re avoiding excess moisture!
- I prefer making these on a large, naked baking sheet that’s been brushed with olive oil. This gets way better caramelization than a parchment-lined baking sheet. You also want to give each potato a bit of space.
- When you’re ready to smash, lightly brush the bottom of a drinking glass or jar with olive oil before pressing down on the potatoes to flatten. The oil helps the potatoes release easier, keeping their shape intact.
- Brush the tops of the smashed potatoes with more olive oil and season well with salt and pepper. Roast them up and that’s it!
The only thing better than these easy smashed potatoes is the vegan green goddess dip that I’m serving alongside here. This is my new favourite dip/salad dressing. Traditionally, this is a light green salad dressing with a distinct herbaceous and tangy flavour. The dressing’s origins are traced to the Palace Hotel in San Francisco in the 1920’s. Mayonnaise, chives, anchovies, tarragon, parsley, and shallots were all used in the original recipe.
My version is obviously vegan with a few tweaks for flavour and texture. Around the internet and in cookbooks, you see a wide variety of herbs and bases used for versions of this dressing. I went with basil, chives, and green onions. My base is a combination of vegan yogurt, vegan mayonnaise, cashew butter/tahini, and olive oil. It’s complex, creamy, and tangy (boosted by lime juice and a dash of vinegar). The fresh and bright herb flavour shines with garlic and green onions. Hope you give it all a try soon! ;)
Crispy Smashed Potatoes with Vegan Green Goddess
Crispy Smashed Potatoes
- 1 ½ lbs (680 grams) small new potatoes
- 2-3 tablespoons olive oil
- sea salt and ground black pepper, to taste
Vegan Green Goddess
- ½ cup plain vegan yogurt (see notes)
- ¼ cup vegan mayonnaise
- 2 tablespoons cashew butter or tahini
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 2 teaspoons white balsamic vinegar (or white wine vinegar)
- 1 teaspoon vegan worcestershire sauce
- ½ teaspoon hot sauce
- sea salt and ground black pepper, to taste
- 2 green onions, chopped
- ½ cup basil leaves, packed
- ⅓ cup chopped chives
- 1 tablespoon capers
- 2 small garlic cloves, minced (or 1 large)
- Any small, new potatoes will work in this recipe.
- I like the mix of basil and chives here. You could work with any soft herbs that you like, including: dill, parsley, or cilantro.
- I quickly boiled my basil leaves in the water for the potatoes, about 20 seconds total, and then transferred them to the food processor. This is an optional step, but it yields a much brighter green colour.
- Your vegan yogurt should be tangy and thick! I like Yoggu and Culina.
- Preheat the oven to 450°F. Set out a large baking sheet.
- Place the potatoes in a medium saucepan and cover with water by about 2 inches. Add a big pinch of salt. Put the pot on the stove and bring to a boil. Simmer the potatoes until very tender, about 25 minutes. When the potatoes are done, drain them in a colander and leave them there to dry for about 5 minutes.
- While the potatoes are boiling, make your vegan green goddess. In a mini food processor or blender combine the vegan yogurt, mayonnaise, cashew butter, olive oil, lime juice, white balsamic vinegar, worcestershire sauce, hot sauce, salt, pepper, green onions, basil, chives, capers, and garlic.
- Pulse to chop and then run the motor until you have a smooth and creamy sauce. Give it a taste and adjust seasoning if necessary. Transfer the vegan green goddess to a sealable jar and keep it in the fridge before serving.
- Brush your baking sheet with about 1 tablespoon of the olive oil.
- Once your potatoes are adequately drained and dry, arrange them in spaced out rows on your oiled baking sheet. Brush the bottom of a sturdy drinking glass or jar with some of the olive oil. Use the oiled glass/jar to smash the potatoes into flat, craggy discs.
- Brush the tops of the smashed potatoes with remaining olive oil. Sprinkle with salt and pepper and roast in the oven until crispy and browned, about 25 minutes.
- Serve the potatoes warm with the vegan green goddess.