Dilly Smashed Baby Potatoes With Creamy Horseradish Dipping Sauce
Author: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.....
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
If you want to make the potatoes in advance, cook as per the directions, then cool. Pop them in a hot oven (about 400°F) for about 20 minutes to reheat. Store the sauce in a sealed container in the fridge. If it thickens up a bit too much, add a drop of water to thin before serving.
NUTRITION
Serving: 1serving | Calories: 362kcal | Carbohydrates: 36g | Protein: 7g | Fat: 22g | Saturated Fat: 3g | Sodium: 757mg | Potassium: 861mg | Fiber: 5g | Sugar: 3g | Vitamin A: 20IU | Vitamin C: 35mg | Calcium: 37mg | Iron: 3mg
