Crispy Smashed Potatoes with Vegan Green Goddess
These easy crispy smashed potatoes are roasted crunchy perfection with a creamy, super fresh, and totally vegan green goddess dressing to dip. Ready in 50 minutes and great as an appetizer or for dinner with a salad on the side.
Ingredients
Instructions
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.
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Continue Reading at Thefirstmess →Chef's Notes
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.
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Reviews from the Original Source
I made these for friends yesterday and they were a hit!! I love that the dressing has a little heat to it. Thank you so much for the gorgeous vegan recipes you share with the world! I am a huge fan.
This Green Goddess is so delicious! We want to put it on everything. I made it with tahini, and left out the chives because I forgot them at the store. Next time I'll try with cashew butter, but I'm not sure anything could improve this recipe. This is building up my mom cred right before Mother's Day. :)
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