one green planet
one green planet

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.

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

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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


  1. Preheat the oven to 480°F.
  2. Steam the baby potatoes for 15 minutes until they are soft and you can push a knife into them.
  3. Drain and transfer the potatoes to an ovenproof tray or cast iron pan.
  4. Smash each potato with a potato masher until they're crushed and flat, and so they're touching each other.
  5. 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.
  6. 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.
  7. Add the capers and chives and pulse them a few times until they're roughly crushed and chopped, but not blended to a pulp.
  8. Serve the potatoes with extra capers and chopped chives

Nutritional Information

Per Serving: Calories: 594 | Carbs: 87 g | Fat: 22 g | Protein: 26 g | Sodium: 549 mg | Sugar: 14 g 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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