These smashed potatoes with a delicious dill mayo is great as a starter, side, or as a snack. Baby potatoes are boiled until fork tender before being coated in olive oil, paprika, and some salt, smashed and then baked until golden brown and crisp. These are paired with a herby and tangy creamy dill mayo that’ll leave you coming back for more.
INGREDIENTS YOU’LL NEED
FOR THE SMASHED POTATOES
- 17.5 oz baby potatoes or marble potatoes
- 1/2 tsp smoked paprika powder
- Pinch of salt
- Generous drizzle of olive oil
FOR THE DILL MAYO
- 2 tbsp vegan mayo
- 1 tbsp white miso paste (see notes)
- 1/2 lemon juice – juice from 1/2 lemon
- 1 tbsp finely chopped fresh dill
- 1/2 small red onion , finely diced
- Ground pepper
The full printable recipe is also in the card below!
PREPARE THE POTATOES
- Wash the potatoes well. Boil for 8-10 minutes or until fork tender. I personally prefer cooking my potatoes until fork tender but still has that good bite and not too mushy on the inside.
- Drain the potatoes from water.
SEASON AND SMASH THE BABY POTATOES
- Place the potatoes on a lined baking tray (I used parchment paper).
- Sprinkle the paprika and a generous pinch of salt. Drizzle a generous amount of olive oil and mix to coat the potatoes well.
- Using a flat-bottomed jar or glass, carefully press down on the potatoes to smash.
BAKE THE POTATOES
- Bake the potatoes for 30-40 minutes at 200C/400F or until golden brown and crisp on the edges.
PREPARE THE DILL MAYO
Meanwhile, prepare the dill mayo by mixing all the ingredients together in a small bowl. Feel free to adjust to your taste.
SERVE AND ENJOY YOUR SMASHED POTATOES WITH DILL MAYO
- Serve the potatoes with the dill mayo and other dipping sauce of your choice. This is best enjoyed freshly cooked. Enjoy as a delicious starter, side, or snack
MORE VEGAN RECIPES YOU MIGHT LOVE:
- Korean Braised Potatoes
- Air-Fried Tofu Balls
- Chili Garlic Butter Potatoes
- Pan-Fried Tofu Cakes
- Tofu ‘McNuggets’
Smashed Potatoes with Dill Mayo
These smashed potatoes with a delicious dill mayo is great as a starter, side, or as a snack. Baby potatoes are boiled until fork tender before being coated in olive oil, paprika, and some salt, smashed and then baked until golden brown and crisp. These are paired with a herby and tangy creamy dill mayo that’ll leave you coming back for more.
Ingredients
- 17.5 oz baby potatoes or marble potatoes
- 1/2 tsp smoked paprika powder
- Pinch of salt
- Generous drizzle of olive oil
Dill Mayo
- 2 tbsp vegan mayo
- 1 tbsp white miso paste (see notes)
- 1/2 lemon juice – juice from 1/2 lemon
- 1 tbsp finely chopped fresh dill
- 1/2 small red onion or shallot , finely diced
- Ground pepper
Instructions
- Wash the potatoes well. Boil for 8-10 minutes or until fork tender. I personally prefer cooking my potatoes until fork tender but still has that good bite and not too mushy on the inside.
- Drain the potatoes from water.
- Preheat your oven to 200C/400F.
- Place the potatoes on a lined baking tray (I used parchment paper). Sprinkle the paprika and a generous pinch of salt. Drizzle a generous amount of olive oil and mix to coat the potatoes well.
- Using a flat-bottomed jar or glass, carefully press down on the potatoes to smash.
- Bake the potatoes for 30-40 minutes at 200C/400F or until golden brown and crisp on the edges.
- DILL MAYO: Meanwhile, prepare the dill mayo by mixing all the ingredients together in a small bowl. Feel free to adjust to your taste.
- TO FINISH: Serve the potatoes with the dill mayo and other dipping sauce of your choice. This is best enjoyed freshly cooked. Enjoy as a delicious starter, side, or snack.
WATCH Video
Notes
WHITE MISO PASTE
- I love adding miso paste for extra umami and flavour. If you don’t have miso paste, you can opt to just season the mayo with some salt, to taste.
NUTRITIONAL INFO
Serving: 1serving | Calories: 219kcal | Carbohydrates: 33g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 275mg | Potassium: 735mg | Fiber: 4g | Sugar: 2g | Vitamin A: 9IU | Vitamin C: 34mg | Calcium: 27mg | Iron: 1mg
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This Post Has 2 Comments
Hello, Your recipes look fantastic! I love Asian food and I am trying to learn how to cook it by myself. I don’t have much ingredients available in my area though. I was wondering if you could share some brands you would buy/use that I could get on Amazon so I could order and make some of your wonderful dishes. For instance what kind of white miso paste on Amazon would you use? Maybe others are having the same issue. Thanks for your help and happy cooking, Tula
Hi Tula, thank you so much! My go-to for miso paste is the brand Hikari on Amazon. I actually link the products I use on my recipes via the recipe card – if you c lick on certain words like ‘gochujang’, ‘dark mushroom soy sauce’, ‘vegetarian oyster sauce’ you’ll be redirected to the product on Amazon (also full disclosure I’m an Amazon affiliate so I earn a commission from qualifying sales). I also have a free eBook/guide for Asian pantry essentials and condiments that you can download for free on my website. Hope this helps! ◡̈