Ingredients
Roasted Smashed Potatoes
- 1 ½ lbs baby potatoes
- ¼ cup olive oil or avocado oil
- 1 ½ teaspoons salt (1 teaspoon for boiling, ½ teaspoon for roasting)
- ½ teaspoon ground pepper
Yogurt Herb Sauce
- 1 large shallot, finely diced or ¼ red onion, diced
- 2 Tablespoons chopped chives
- 2 Tablespoons chopped dill
- ½ cup vegan yogurt
- 2 teaspoons dijon mustard
- ½ Tablespoon red wine vinegar
- ¼ teaspoon salt (more or less as desired)
- ¼ teaspoon ground black pepper (more or less as desired)
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the potatoes.
- Prep the Potatoes: Cut any larger baby potatoes in half so that all are roughly the same size for even cooking.
- Boil the Potatoes: Place the potatoes in a large pot with 1 teaspoon of salt and cover with cold water by about 1 inch. Cover with a lid and boil for approximately 15 minutes or until the potatoes can be easily pierced with a fork.
- Drain and Cool: Strain the boiled potatoes and let them cool slightly to handle.
- Smash the Potatoes: Arrange the potatoes in a single layer on a parchment-lined baking tray, smashing each with a fork or potato masher. It’s fine if the edges of the potatoes touch but avoid stacking them.
- Season and Oil: Brush the smashed potatoes generously with olive oil or avocado oil. Sprinkle the remaining ½ teaspoon salt and ½ teaspoon ground pepper evenly over them.
- Roast the Potatoes: Place the tray in the preheated oven and bake for 40-45 minutes or until the potatoes are crispy and golden brown.
- Make the Yogurt Herb Sauce: While the potatoes roast and cool, finely dice the shallot and chop the dill and chives. In a large bowl, whisk together the shallot, chives, dill, vegan yogurt, dijon mustard, red wine vinegar, salt, and pepper until a thick, uniform sauce forms.
- Combine: Once the potatoes have cooled, pour them into the bowl with the yogurt herb sauce and gently toss to coat evenly.
- Serve: Serve the crispy smashed potato salad as is or garnish with extra chopped dill and chives for added freshness and flavor. Enjoy!
Notes
- You can substitute vegan yogurt with regular yogurt if dairy is not a concern.
- Make sure to use baby potatoes of similar size for even cooking and roasting.
- The sauce can be adjusted to taste by adding more herbs or vinegar according to preference.
- Leftovers can be stored in the refrigerator for up to 2 days but are best served fresh.
- Use parchment paper for easy cleanup and to prevent potatoes from sticking.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Sides
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
