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 mild & creamy horseradish sauce. Potato perfection.....
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Baby potatoes are good no matter how you serve them, but when you roast them, they become irresistibly sweet and tender. Smash them and roast them some more, and their golden, crispy nubbliness is 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.
Dilly Smashed Baby Potatoes are easy to make and perfect as a side, snack, appetizer, potluck or party dish. They can easily be cooked in advance, then warmed through in the oven when needed. Perfect for serving when you have guests and want to get most of the work out of the way before they arrive.
Mel x
Recipe
Dilly Smashed Baby Potatoes With Creamy Horseradish Dipping Sauce
Author:Ingredients
For the potatoes
- 1½ lb (680 grams) of baby potatoes (the smallest ones possible as they tend to be the sweetest). Do not peel.
- 4 tablespoons olive oil , divided
- 1 teaspoon dried dill , or fresh dill chopped
- 1 teaspoon fine sea salt
- ½ teaspoon black pepper
For the dipping sauce
- ½ cup (75 grams) raw cashew nuts
- ½ cup (120 mls) water or dairy-free milk (milk must be unsweetened & unflavoured)
- 1 to 3 tablespoons horseradish sauce , add to taste (double check the one you use is vegan)
- ¼ teaspoon fine sea salt
- ⅛ teaspoon black pepper
INSTRUCTIONS
For the potatoes
- Preheat oven to 450°F (232°C).
- Put the baby potatoes into a saucepan and cover with water. Bring to a boil, then allow to cook for 4 minutes. Turn off, drain, and allow to steam dry in the colander/sieve.
- Pour the potatoes into a metal baking tray and drizzle with 2 tablespoons of olive oil. Toss so they all get coated, then sprinkle over the salt, pepper, and dill.
- Place in the oven and roast for about 30 minutes or until cooked through (test by piercing one with a fork) and starting to brown a little. Bigger potatoes may need a little longer.
- Remove the baking tray from the oven and use a potato masher to press down on the top of each potato until it is smashed and flat. Drizzle over the remaining olive oil, then return to the oven for another 20 to 25 minutes or until deeply golden and crunchy around the edges.
For the sauce
- Cover the cashew nuts in boiling water for about 20 minutes.
- Drain and add to a blender. Add half a cup of water or milk, the salt and pepper and 1 tablespoon of the horseradish sauce. Blend until smooth. Check the consistency and add a drop more milk or water if it's too thick, then taste and add more horseradish to taste. Blend between each addition, then check again. Go carefully though. Horseradish is extremely potent.
- 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
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Jennifer says
This is easy to make and delicious! It’s the perfect dish for the New Years pot luck we are attending. Thank you!!
Leah says
What are your sauce suggestions if we are trying to avoid nuts? I think they make me break out :(
A Virtual Vegan says
You could use hemp seeds instead of cashews. They give a similar result. You don't need to soak them either.