Smashed Potatoes with Herby Mayo Dip Recipe

Introduction

Smashed potatoes are a delightful twist on classic roast potatoes, offering a crispy exterior with a soft, fluffy center. Paired with a fresh and tangy herby mayo dip, they make a perfect snack or side dish that’s easy to prepare and sure to impress.

Ingredients

• 2 kg baby or New Jersey potatoes
• 2 tbsp olive oil
• 1 tsp sea salt
• 1 tbsp dried oregano
• 4 tbsp vegan mayo
• 2 tbsp chopped chives (or any fresh herbs you have)
• 1 tsp chilli flakes
• 1 tsp dried oregano
• 1 tsp white wine vinegar
• 1/2 tsp garlic powder (optional)
• 1/2 tsp water (to loosen the dip)

Instructions

1. Step 1: Place a large pot of water on the stove with a pinch of salt and bring it to a boil. Add the potatoes and parboil them for 15 minutes until just tender.
2. Step 2: Preheat your oven to 220°C (fan). Drain the potatoes and arrange them on two baking trays. Using a glass or a small bowl, gently press down on each potato to smash it slightly.
3. Step 3: Drizzle the smashed potatoes with olive oil, sprinkle with sea salt and dried oregano evenly over them, then place the trays in the oven.
4. Step 4: Roast the potatoes for 35 minutes. Remove from the oven and give each tray a good shake to loosen the potatoes. Return them to the oven for another 10–15 minutes or until the potatoes are crispy and golden brown.
5. Step 5: While the potatoes roast, combine the vegan mayo, chopped chives, chilli flakes, dried oregano, white wine vinegar, garlic powder (if using), and water in a bowl. Mix well to create the herby mayo dip.
6. Step 6: Serve the crispy smashed potatoes hot, drizzled or dipped with the herby mayo for a delicious finish.

Tips & Variations

• For extra crispiness, use a fork to smash the potatoes instead of a glass to create more textured edges.
• Experiment with different fresh herbs like parsley, dill, or basil in the dip to suit your taste.
• Add a squeeze of lemon juice to the herby mayo for a bright, fresh flavor boost.
• Try adding smoked paprika or cumin to the seasoning for a smoky twist.
• If you prefer non-vegan mayo, regular mayonnaise works just as well in the dip.

Storage

Store leftover smashed potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking tray in a preheated oven at 200°C for 10–15 minutes to regain their crispiness. The herby mayo dip is best served fresh but can be kept in the fridge for up to 2 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular potatoes instead of baby potatoes?

Yes, you can use regular potatoes but cut them into smaller, evenly sized pieces to ensure they parboil and roast evenly.

Is it necessary to parboil the potatoes before roasting?

Parboiling helps to soften the potatoes so they smush easily and roast to a crispy texture. Skipping this step may result in longer cooking times and less crispiness.

Smashed Potatoes with Herby Mayo Dip Recipe

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★★★★★

4.8 from 71 reviews

Crispy smashed potatoes roasted to golden perfection and served with a flavorful herby vegan mayo dip. This comforting side dish combines tender parboiled baby potatoes with a fragrant blend of oregano and olive oil, finished with a creamy, herb-infused dip that adds a zesty kick. Perfect for gatherings or as a delicious accompaniment to any meal.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 6–8 servings 1x
• Category: Side Dish
• Method: Roasting
• Cuisine: European
• Diet: Vegan

Ingredients

Scale 1x2x3x

Potatoes

• 2 kg baby or New Jersey potatoes
• 2 tbsp olive oil
• 1 tsp sea salt
• 1 tbsp dried oregano

Herby Mayo Dip

• 4 tbsp vegan mayo
• 2 tbsp chopped chives (or any fresh herbs you have)
• 1 tsp chilli flakes
• 1 tsp dried oregano
• 1 tsp white wine vinegar
• 1/2 tsp garlic powder (optional)
• 1/2 tsp water (to loosen the dip)

Instructions

1. Parboil the Potatoes: Place a large pot of water onto the stove and bring it to a boil with a pinch of salt. Add the baby potatoes and parboil them for about 15 minutes, until they are tender but still hold their shape.
2. Preheat the Oven and Smash: Preheat your oven to 220°C (fan). Drain the potatoes well and transfer them onto two baking trays. Using a glass or small bowl, gently press down on each potato to flatten and smash them.
3. Season and Roast: Drizzle the smashed potatoes with olive oil, sprinkle sea salt and dried oregano evenly over them. Place the trays in the oven and roast the potatoes for 35 minutes.
4. Toss and Continue Roasting: Remove the trays from the oven and give the potatoes a good shake to help crisp up their edges. Return the trays to the oven for an additional 10-15 minutes, or until the potatoes are crispy and golden brown.
5. Prepare the Herby Mayo Dip: While the potatoes are roasting, combine vegan mayo, chopped chives, chilli flakes, dried oregano, white wine vinegar, garlic powder (if using), and water in a bowl. Mix well until smooth and creamy.
6. Serve: Once the potatoes are golden and crispy, remove them from the oven and drizzle or serve alongside the herby mayo dip. Enjoy immediately for the best texture and flavor.

Notes

• You can use any fresh herbs in the dip like parsley, dill, or basil as alternatives to chives.
• For extra crispiness, make sure the potatoes are well-drained before smashing and roasting.
• The garlic powder in the dip is optional but adds a nice depth of flavor.
• Adjust chili flakes according to your preferred spice level.
• These smashed potatoes are great served warm and best eaten the same day.

Keywords: smashed potatoes, roasted potatoes, herby mayo dip, vegan side dish, crispy potatoes, easy party food, quick potato recipe