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5 from 1 vote

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…..
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Appetizer, Side Dish
Cuisine: gluten-free, vegan
Servings: 4 servings
Calories: 300kcal
Author: Melanie McDonald

Ingredients

For the potatoes

  • 560g | 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

  • 75g | 1/2 cup cashew nuts
  • 120mls | 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

Instructions

For the potatoes

  • Preheat the oven to 450°F
  • Put your potatoes into a pan and cover with water. Bring to a boil, cook for 2-3 minutes then turn off and drain.
  • Return to the pan and leave uncovered to steam dry.
  • Pour over the olive oil and toss to coat.
  • Pour out onto a tray, sprinkle liberally with salt and pepper and the dill.
  • 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.
  • Remove from the oven and use a potato masher to press down on the top of each potato until it is squashed.
  • Return to the oven for another 15 - 20 minutes or until golden brown and crunchy.

For the sauce

  • Cover your cashew nuts in boiling water for about 20 minutes.
  • Drain and add to a food processor or blender.
  • Add half a cup of milk, the salt and pepper and 1 tablespoon of the horseradish sauce.
  • Blend until smooth.
  • Check the consistency. I liked my sauce quite thick but if you want yours looser just add a little more milk.
  • 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.
  • 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.

Nutrition

Serving: 1serving | Calories: 300kcal | Carbohydrates: 31g | Protein: 6.5g | Fat: 17g | Sodium: 370mg | Fiber: 4g | Sugar: 2.8g | Vitamin A: 100IU | Vitamin C: 38mg | Calcium: 80mg | Iron: 2.5mg