Crispy Smashed Potatoes with Herb Dip
Waxy potatoes flattened on a baking sheet, brushed with seasoned oil, and roasted until golden and crispy. Served alongside a fresh dip made from vegan sour cream, mayo, lemon, and finely diced vegetables including radish, celery, and cucumber.
Ingredients
- 2 ¼ lb waxy potatoes, washed
- 3 Schuss olive oil
- ½ TL paprika powder
- 1 ½ Knoblauchpulver garlic powder
- ½ TL rosemary
- ½ TL salt
- ½ TL black pepper
- ⅝ cups vegan sour creamregular sour cream1:1dairy
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- 2 ¾ oz vegan mayonnaise
- 1 EL lemon juice
- 1 bunch fresh chives, approximately 20 g
- 1 bunch fresh dill, approximately 25 g
- ½ bunch radishes, finely diced
- 1 stalk celery, finely diced
- ½ cucumber, finely diced
Instructions
- 1
Wash potatoes and cook unpeeled in lightly salted water until tender, about 15-25 minutes depending on size.
- 2
While potatoes cook, combine some olive oil with paprika powder, garlic powder, rosemary, salt, and pepper.
- 3
Drain potatoes, pat dry, and arrange on a parchment-lined baking sheet. Flatten using the bottom of a drinking glass or similar.
- 4
Brush potatoes generously with the seasoned oil mixture.
- 5
Roast at 425°F with top and bottom heat for about 45 minutes, checking occasionally until desired crispiness is reached; timing varies by potato thickness.
- 6
While potatoes roast, prepare the dip from remaining ingredients.
- 7
Serve potatoes hot with the dip on the side.
Tips
Before dicing cucumber for the dip, halve it lengthwise and scoop out the watery inner flesh with a spoon; use only the firm outer flesh to prevent the dip from becoming too wet.
Good to Know
Leftover potatoes can be refrigerated in an airtight container for up to 2 days. Reheat in a 180 C oven to restore crispiness. Dip keeps refrigerated for up to 1 day.
Potatoes can be washed and cut up to 4 hours ahead and kept in water. Dip can be prepared up to 1 day in advance. Assemble and roast potatoes shortly before serving for best crispiness.
Serve hot potatoes alongside chilled dip. Provide small spoons or forks for dipping.
Common Mistakes
Do not skip patting potatoes dry after boiling to avoid steam preventing crisping.
Do not skip checking potatoes periodically during roasting, as thickness varies and overcooking leads to burnt edges.
Do not omit removing watery cucumber flesh to avoid a soggy dip.
Substitutions
Dairy-Free Swaps
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