Facebook-f Pinterest Instagram Youtube Tiktok
  • HOME
  • COOKBOOKS
    • ‘VEGAN ASIAN’ COOKBOOK
    • FREE BONUS EBOOK
    • ‘VEGAN KITCHEN’ EBOOK (2019)
  • RECIPES & BLOG
    • All Recipes
    • 30 Minute Recipes
    • Salads and Starters
    • Soups and Stews
    • Easy Stir-Fries
    • Rice Recipes
    • Pasta and Noodle Recipes
      • Ramen and Noodle Soups
    • Asian Recipes
      • East Asian
        • Japanese Food
        • Korean Food
        • Chinese Food
      • Southeast Asian
        • Thai Food
        • Filipino Food
        • Vietnamese Food
        • Indonesian Food
      • Fusion
    • Tofu Dishes
    • Dumplings, Buns, and Pies
    • Finger Food
    • Cauliflower Recipes
    • Sauces and Dips
    • Holiday Recipes
  • COOKING ESSENTIALS
  • ABOUT
  • WORK WITH ME
    • Brand Collaborations
    • Food Photography
Menu
  • HOME
  • COOKBOOKS
    • ‘VEGAN ASIAN’ COOKBOOK
    • FREE BONUS EBOOK
    • ‘VEGAN KITCHEN’ EBOOK (2019)
  • RECIPES & BLOG
    • All Recipes
    • 30 Minute Recipes
    • Salads and Starters
    • Soups and Stews
    • Easy Stir-Fries
    • Rice Recipes
    • Pasta and Noodle Recipes
      • Ramen and Noodle Soups
    • Asian Recipes
      • East Asian
        • Japanese Food
        • Korean Food
        • Chinese Food
      • Southeast Asian
        • Thai Food
        • Filipino Food
        • Vietnamese Food
        • Indonesian Food
      • Fusion
    • Tofu Dishes
    • Dumplings, Buns, and Pies
    • Finger Food
    • Cauliflower Recipes
    • Sauces and Dips
    • Holiday Recipes
  • COOKING ESSENTIALS
  • ABOUT
  • WORK WITH ME
    • Brand Collaborations
    • Food Photography
  • HOME
  • COOKBOOKS
    • ‘VEGAN ASIAN’ COOKBOOK
    • FREE BONUS EBOOK
    • ‘VEGAN KITCHEN’ EBOOK (2019)
  • RECIPES & BLOG
    • All Recipes
    • 30 Minute Recipes
    • Salads and Starters
    • Soups and Stews
    • Easy Stir-Fries
    • Rice Recipes
    • Pasta and Noodle Recipes
      • Ramen and Noodle Soups
    • Asian Recipes
      • East Asian
        • Japanese Food
        • Korean Food
        • Chinese Food
      • Southeast Asian
        • Thai Food
        • Filipino Food
        • Vietnamese Food
        • Indonesian Food
      • Fusion
    • Tofu Dishes
    • Dumplings, Buns, and Pies
    • Finger Food
    • Cauliflower Recipes
    • Sauces and Dips
    • Holiday Recipes
  • COOKING ESSENTIALS
  • ABOUT
  • WORK WITH ME
    • Brand Collaborations
    • Food Photography
Menu
  • HOME
  • COOKBOOKS
    • ‘VEGAN ASIAN’ COOKBOOK
    • FREE BONUS EBOOK
    • ‘VEGAN KITCHEN’ EBOOK (2019)
  • RECIPES & BLOG
    • All Recipes
    • 30 Minute Recipes
    • Salads and Starters
    • Soups and Stews
    • Easy Stir-Fries
    • Rice Recipes
    • Pasta and Noodle Recipes
      • Ramen and Noodle Soups
    • Asian Recipes
      • East Asian
        • Japanese Food
        • Korean Food
        • Chinese Food
      • Southeast Asian
        • Thai Food
        • Filipino Food
        • Vietnamese Food
        • Indonesian Food
      • Fusion
    • Tofu Dishes
    • Dumplings, Buns, and Pies
    • Finger Food
    • Cauliflower Recipes
    • Sauces and Dips
    • Holiday Recipes
  • COOKING ESSENTIALS
  • ABOUT
  • WORK WITH ME
    • Brand Collaborations
    • Food Photography
  • All Posts
  • All Recipes
    • Salads and Starters
    • Soups and Stews
    • 30 Minute Recipes
    • Easy Stir-Fries
    • Rice Recipes
  • Asian Recipes
    • Southeast Asian
      • Thai Food
      • Filipino Food
      • Vietnamese Food
      • Indonesian Food
    • East Asian
      • Korean Food
      • Japanese Food
      • Chinese Food
    • Fusion
  • Tofu Recipes
    • Favorite Tofu Recipes
  • Pasta and Noodle Recipes
    • Ramen and Noodle Soups
  • Sauces and Dips
  • Sides and Snacks
  • Sweets and Desserts
  • More
    • Finger Food
    • Dumplings, Buns, and Pies
    • Savoury Dishes
    • Cauliflower Recipes
    • Holiday Recipes
    • Pantry Recipes
    • Pantry-Friendly Recipes
    • Lifestyle and Travel
Menu
  • All Posts
  • All Recipes
    • Salads and Starters
    • Soups and Stews
    • 30 Minute Recipes
    • Easy Stir-Fries
    • Rice Recipes
  • Asian Recipes
    • Southeast Asian
      • Thai Food
      • Filipino Food
      • Vietnamese Food
      • Indonesian Food
    • East Asian
      • Korean Food
      • Japanese Food
      • Chinese Food
    • Fusion
  • Tofu Recipes
    • Favorite Tofu Recipes
  • Pasta and Noodle Recipes
    • Ramen and Noodle Soups
  • Sauces and Dips
  • Sides and Snacks
  • Sweets and Desserts
  • More
    • Finger Food
    • Dumplings, Buns, and Pies
    • Savoury Dishes
    • Cauliflower Recipes
    • Holiday Recipes
    • Pantry Recipes
    • Pantry-Friendly Recipes
    • Lifestyle and Travel
Categories
  • Jeeca Jeeca
  • - September 28, 2022
  • - 1:16 pm

Smashed Potatoes with Dill Mayo

Sharing is caring!

  • Facebook
  • Twitter
Jump to Recipe Jump to Video

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.

garlic smashed potatoes with dill mayo
These garlic smashed posts dipped in a delicious dill mayo might just be the ultimate finger food!

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
smashed potatoes with dill mayo
These smashed potatoes dipped in a delicious dill mayo might just be the ultimate finger food!

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.
Boil the baby potatoes in a salted water.
Boiled Baby potatoes
Leave to cook for 8-10 minutes or until fork tender.
Boiled baby potatoes
Drain the cooked baby 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.
cooked baby potatoes with salt, paprika, olive oil, and pepper.
Coat the baby potatoes with salt, paprika, olive oil, and pepper.
Smashed potatoes
I use a jar to smash the potatoes.
smashed potatoes with dill mayo
Smashing the potatoes creates a larger surface area for extra crispness!
smashed potatoes with dill mayo

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.

Vegan dill mayo
This vegan dill mayo has that delicious tanginess from fresh lemon juice and extra umami from white miso paste.
For the dill mayo, simply mix everything in a small bowl.

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
smashed potatoes on baking tray
smashed potatoes with dill mayo
smashed potatoes with dill mayo

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

Smashed Potatoes with Dill Mayo

5 from 1 vote
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.
Print Recipe Pin this Recipe Rate this Recipe
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Appetizer, Finger Food, Main Course, Side Dish, Sides, Starters
Cuisine American, Fusion, Italian
Servings 3 people
Calories 219 kcal

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

https://youtube.com/shorts/MAK1O2UVjaQ

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
DID YOU MAKE THIS RECIPE?Please leave a rating or comment and share a photo on Instagram, and tag me @thefoodietakesflight or use #thefoodietakesflight 🙂

You can pin this image:

This Post Has 2 Comments

  1. Tula 5 Oct 2022 Reply

    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

    1. Jeeca 5 Oct 2022 Reply

      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! ◡̈

Leave a Reply Cancel reply

Recipe Rating




Noodles The Foodie Takes Flight

Hello there!

I’m Jeeca, a food content creator and recipe developer passionate about creating easy yet tasty and flavour-packed vegan recipes. I share a lot of Asian recipes inspired by my travels and those I grew up enjoying.

​ MORE ABOUT TFTF >

MY COOKBOOK

Vegan Asian Cookbook

Subscribe for recipes and updates

Search for a recipe:

Search
PrevGarlic Mushrooms
Vegan Nuggets with Gochujang GlazeNext

Latest Recipes

Filipino Tofu Curry with coconut milk, potatoes, carrots, bell peppers

Filipino Tofu Curry

GET THE RECIPE »
vegan rodic's style tapa with garlic rice

Rodic’s Tapa (Vegan Filipino Recipe)

GET THE RECIPE »
shredded tofu bulgogi rice bowl

Shredded Tofu Bulgogi Bowl

GET THE RECIPE »
spicy eggplant with minced pork in a plate

Spicy Eggplant and Minced ‘Pork’

GET THE RECIPE »
soy sauce fried rice

The Ultimate Soy Sauce Fried Rice

GET THE RECIPE »
cheesy potato and broccoli soup

Cheesy Potato and Broccoli Soup (Vegan)

GET THE RECIPE »
Page1 Page2 Page3 … Page10
Search
TFTF ICON LOGO 2021

RECIPES

SHOP MY ESSENTIALS

ABOUT

COOKBOOKS

FOLLOW ME ON SOCIAL MEDIA:

Youtube Facebook Instagram Pinterest Tiktok

PRIVACY POLICY