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Crispy Smashed Potatoes With Caper Aioli
[Vegan, Gluten-Free]

BG By: Buffy-Ellen Gill

Author Bio

Wholesome family dinners and decadent gluten-free, vegan desserts. Buffy Ellen Gill is the founder of Be... Read More

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Crispy Smashed Potatoes with Caper Aioli

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Potato Recipes

Crispy Smashed Potatoes With Caper Aioli [Vegan, Gluten-Free]

594

3-4

Dairy Free

Vegan

These potatoes are delicious and perfect for when you are feeding a lot of people because they are so easy. They are topped with a cashew caper aioli that is tangy, creamy, and tasty.

Ingredients You Need for Crispy Smashed Potatoes With Caper Aioli [Vegan, Gluten-Free]

For the Potatoes:

2.2 pounds baby potatoes
1 tablespoon olive oil
1/2 teaspoon sea salt

For the Aioli:

1 cup cashews, soaked
3/4 cup water
1/4 cup chives
1/2 lemon, juice, flesh, and zest
2 tablespoons capers
2 teaspoons apple cider vinegar
2 cloves garlic
1/2 teaspoon

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How to Prepare Crispy Smashed Potatoes With Caper Aioli [Vegan, Gluten-Free]

Preheat the oven to 480°F.
Steam the baby potatoes for 15 minutes until they are soft and you can push a knife into them.
Drain and transfer the potatoes to an ovenproof tray or cast iron pan.
Smash each potato with a potato masher until they're crushed and flat, and so they're touching each other.
Drizzle them with olive oil and sea salt, and cook them in the oven for 15-20 minutes until they're golden and crispy on the outside.
While the potatoes cook, make the aioli by blending all ingredients, except the capers and chives, until they're silky smooth, scraping down the sides of your blender as needed.
Add the capers and chives and pulse them a few times until they're roughly crushed and chopped, but not blended to a pulp.
Serve the potatoes with extra capers and chopped chives

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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