This super simple smashed new potato recipe packs a punch with its well-seasoned potatoes and a chili and turmeric mayo dip. Enjoy with plenty of salt and lime and add to your favorite vegan meals. The best part? It takes under 40 minutes to make.
Ingredients
For the potatoes
- 2 tsp smoked paprika
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 kg new potatoes
- 1 Pinch of salt and pepper
- 3 spring onions
- Drizzle of olive oil
For the dip
- 1 tsp chili powder
- 100 grams plant-based mayonnaise
- 1 tsp turmeric
- 1 lime
- Salt to taste
To serve
- 1 Pinch of chili flakes
- Sea salt to taste
Instructions
Roast the potatoes
- Preheat the oven to 220°C fan.
- Place the potatoes into a large baking tray and cover with the paprika, rosemary, thyme and a good pinch of sea salt.
- Mix well so all of the potatoes are coated in the spices before drizzling with a good amount of olive oil.
- Mix again and cook for 25 minutes.
Smash the potatoes
- After 25 minutes, crush the potatoes using a fork and place back in the oven for 10 more minutes to crisp up.
Make the dip
- Place the mayo, turmeric, chili powder and lime juice in a bowl and mix until well combined.
- Taste and season with salt and pepper.
To serve
- Finely slice the spring onions
- Place the cooked smashed potatoes onto a serving plate and top with a good sprinkle of sliced spring onions, sea salt flakes and chili flakes.
- Drizzle the dip over the potatoes or serve on the side.