Crispy-edged, fluffy-centered smashed potatoes served with a bright, creamy curry-lemon vegan aioli for a savory, aromatic bite.
Preheat oven to 400°F.
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.
Check doneness by piercing with a fork; if it slides easily to the center, the potatoes are done.
Drain the potatoes well.
Transfer potatoes to a baking sheet and gently smash each with a fork.
Drizzle with olive oil and sprinkle with coarse salt (or 1/2 tsp sea salt) and ground pepper.
Add any desired optional add-ons: paprika, smoked paprika, minced garlic, and chopped rosemary.
Bake at 400°F for 20 minutes, then broil for 2 minutes to crisp.
Top with chopped fresh chives.
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.
Note: If using full-size potatoes, cut them into quarters before boiling.