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Chef Verde
20 days ago

Smashed Potatoes with Vegan Curry Aioli

Smashed Potatoes with Vegan Curry Aioli

Recipe Details

Author Roni Zaide
Prep Time 10 minutes
Cook Time 45 minutes

Summary

Crispy-edged, fluffy-centered smashed potatoes served with a bright, creamy curry-lemon vegan aioli for a savory, aromatic bite.

Instructions

  1. 1

    Preheat oven to 400°F.

  2. 2

    Place mini potatoes, 4 cups water, and 1 tsp sea salt in a medium pot. Bring to a boil, then cook over medium-high heat for 15 minutes.

  3. 3

    Check doneness by piercing with a fork; if it slides easily to the center, the potatoes are done.

  4. 4

    Drain the potatoes well.

  5. 5

    Transfer potatoes to a baking sheet and gently smash each with a fork.

  6. 6

    Drizzle with olive oil and sprinkle with coarse salt (or 1/2 tsp sea salt) and ground pepper.

  7. 7

    Add any desired optional add-ons: paprika, smoked paprika, minced garlic, and chopped rosemary.

  8. 8

    Bake at 400°F for 20 minutes, then broil for 2 minutes to crisp.

  9. 9

    Top with chopped fresh chives.

  10. 10

    For the Vegan Curry Aioli: In a bowl, mix vegan mayo, curry powder, sea salt, ground pepper, minced garlic, lemon juice, and lemon zest until smooth.

  11. 11

    Note: If using full-size potatoes, cut them into quarters before boiling.

Ingredients

  • 1 1/2 lb mini potatoes
  • 4 cups water
  • 1 tsp sea salt (for boiling)
  • 4 tbsp olive oil
  • 1 tsp coarse salt (or 1/2 tsp sea salt)
  • 1/4 tsp ground pepper
  • 1/2 tsp paprika (optional)
  • 1/2 tsp smoked paprika (optional)
  • 2 cloves garlic (minced, optional)
  • 2 tbsp rosemary (chopped, optional)
  • 2 tbsp chives (chopped, for garnish (optional))
  • 1/2 cup vegan mayo
  • 1 tsp curry powder
  • 1/2 tsp sea salt
  • 1/4 tsp ground pepper
  • 1 clove garlic (minced)
  • 1 tbsp lemon juice
  • zest of 1/2 lemon lemon zest
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