Dilly Smashed Baby Potatoes With Creamy Horseradish Dipping Sauce

Take the humble potato to a whole new level with these extra crispy Dilly Smashed Baby Potatoes. Roasted, smashed, then roasted some more, their golden nubbliness is just irresistible.  Serve them dripping in my mild & creamy horseradish sauce. Potato perfection…..

Take the humble potato to a whole new level with these extra crispy Dilly Smashed Baby Potatoes. Roasted, smashed, then roasted some more, their golden nubbliness is just irresistible. Serve them dripping in my mild & creamy horseradish sauce. Potato perfection.....

Baby potatoes are good no matter how you serve them, but when you roast them they become so irresistibly sweet and tender. Smash them and roast them again and their golden, crispy nubbliness just goes off the scale. Once cooked to perfection, give these gorgeous little potatoes a pot of mild and creamy horseradish sauce to take a dip in and you have a pile of very happy potatoes and even happier people. They are just so utterly delicious.

Everyone in this house knows that nothing gets eaten until it has been photographed. It’s a bit of a running joke. Well the joke was on them while I photographed these babies. It was pure torture for them. There was an awful lot of swiping away of naughty little spud stealing hands and when I was finished….well, they were like vultures.

Take the humble potato to a whole new level with these extra crispy Dilly Smashed Baby Potatoes. Roasted, smashed, then roasted some more, their golden nubbliness is just irresistible. Serve them dripping in my mild & creamy horseradish sauce. Potato perfection.....

These gorgeous little Dilly Smashed Baby Potatoes are really easy to make and are a perfect side, snack, appetizer, pot luck or party dish. They are wonderful hot, but also great cold. They can be made in advance and warmed through in the oven when needed so are perfect for serving when you have guests and want to get most of the work out of the way before they arrive.

The Creamy Horseradish Dipping Sauce makes a wonderful accompaniment to these potatoes and takes no effort at all. The horseradish is very diluted so you don’t get that intense, sinus burning flavour that you might have experienced when you’ve tried horseradish before. There is just a lovely hint of it and it compliments the potatoes so well. Of course, if you want a stronger horseradish flavour then by all means add more and make it as pungent as you want!

If you enjoy this recipe please let me know in the comments below, on my Facebook page, or by tagging me on Twitter or Instagram. I am @avirtualvegan. I love to hear what you think!

Dilly Smashed Baby Potatoes With Creamy Horseradish Sauce
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7 ratings

Prep Time: 10 minutes

Cook Time: 45 minutes

Dilly Smashed Baby Potatoes With Creamy Horseradish Sauce

Take the humble potato to a whole new level with these extra crispy Dilly Smashed Baby Potatoes. Roasted, smashed, then roasted some more, their golden nubbliness is just irresistible. Serve them dripping in my mild & creamy horseradish sauce. Potato perfection…..

Ingredients

    For the potatoes
  • 3 cups of baby potatoes (the smallest ones possible as they tend to be the sweetest). Do not peel.
  • 2 tablespoons olive oil
  • 1/2 teaspoon dried dill (fresh can be used instead if you have some)
  • salt & pepper
  • For the sauce
  • 1/2 cup of raw cashews
  • 1/2 cup of neutral tasting non-dairy milk
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 - 2 heaping tablespoon of vegan horseradish sauce (see recipe notes)

Instructions

    For the potatoes
  1. Preheat the oven to 450°F
  2. Put your potatoes into a pan and cover with water. Bring to a boil, cook for 2-3 minutes then turn off and drain.
  3. Return to the pan and leave uncovered to steam dry.
  4. Pour over the olive oil and toss to coat.
  5. Pour out onto a tray, sprinkle liberally with salt and pepper and the dill.
  6. Place in the oven and roast for 30 minutes or until cooked through and starting to brown a little. My potatoes were very small baby ones. If you are using bigger ones then you may need to cook them for a little longer.
  7. Remove from the oven and use a potato masher to press down on the top of each potato until it is squashed.
  8. Return to the oven for another 15 - 20 minutes or until golden brown and crunchy.
  9. For the sauce
  10. Cover your cashew nuts in boiling water for about 20 minutes.
  11. Drain and add to a food processor or blender.
  12. Add half a cup of milk, the salt and pepper and 1 tablespoon of the horseradish sauce.
  13. Blend until smooth.
  14. Check the consistency. I liked my sauce quite thick but if you want yours looser just add a little more milk.
  15. Now check the taste. If the horseradish flavour isn't pronounced enough add a little more horseradish sauce. Blend then taste again until you've got it just right for your taste.
  16. You can serve the potatoes with a jar or bowl of the sauce on the side for dipping or you can drizzle then in the sauce. The choice is yours!

Notes

I used a very hot horseradish sauce and only needed 1 tablespoon to get a subtle horseradish flavour. Different brands vary a lot in heat and flavour so start by adding 1 tablespoon. Taste and add more if you want a slightly stronger flavour. Keep tasting as you add it as you don't want to overdo it.

If you want to make in advance, just cook as per the directions then cool. Then you can either serve them cold or put them in an oven on 400°F for about 20 minutes to warm through again before serving.

http://avirtualvegan.com/smashed-baby-potatoes/

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Take the humble potato to a whole new level with these extra crispy Dilly Smashed Baby Potatoes. Roasted, smashed, then roasted some more, their golden nubbliness is just irresistible. Serve them dripping in my mild & creamy horseradish sauce. Potato perfection.....

 

 

 

 

34 comments

  1. Brittani says:

    This looks fantastic! Potatoes and dill should always go together in my opinion. I’m usually hesitant about horseradish but this mild version sounds like something I could handle!

    • A Virtual Vegan says:

      Thank you! Horseradish can be really overpowering and unpleasant if it’s to strong. This sauce is great as you can add it gradually until you get the strength that suits you best. Thank you for stopping by :O)

  2. Justine @ JustineCelina.com says:

    OH MY!!! I love smashed potatoes, and dill. I am literally sitting here salivating looking at these photos! This looks insanely delicious. Just pinned and will definitely make soon — I’m particularly interested in making a cashew-based dipping sauce. Thanks for the awesome recipe!

    • A Virtual Vegan says:

      Thank you so much Justine. You totally need to try cashew based sauces. They are awesome. You won’t believe how creamy and delicious the nuts make them!

  3. Erin says:

    I looooovveee horseradish and I like dill but I’ve never thought to put the two together in one bite…I can’t wait to try it because these look so good!

  4. Gin says:

    OMG this is a total food party. I could polish off the whole recipe by myself. Great pics too! I really love the one in the recipe. Deliciousness captured!

  5. Kathryn Grace says:

    O. My. Goodness. Dill anything makes my taste buds happy. Likewise baby potatoes. Together? I can’t wait for the baby new potatoes to come into the stores. I’m looking forward to trying your vegan, milder horseradish sauce too. Thanks for this recipe. Your photographs are perfection.

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