Vegan Salads and Sides
Crispy Smashed Potatoes with Creamy Vegan Garlic Aioli
These potatoes are double-cooked—first boiled until tender, then smashed and roasted to create maximum surface area for a glass-like crunch. The pairing with a rich, garlicky cashew-based aioli provides a cooling, velvety contrast to the salty, herb-crusted skins. This dish relies on high-quality olive oil and the natural creaminess of blended nuts for a truly decadent finish.
- Prep
- 15 min
- Cook
- 45 min
- Serves
- 4
- Level
- Easy
- Per serving
- 345 kcal
Method
Elevate your side dish game with these ultra-crispy potatoes paired with a rich, garlic-infused cashew aioli. This vegan recipe relies on simple techniques to create a sophisticated texture and flavor profile, making it an essential addition to your plant-based repertoire for any special occasion or casual weeknight dinner.
Step 1. Place the baby Yukon Gold potatoes in a large pot and cover with cold water. Add a generous pinch of salt and bring to a boil. Reduce heat and simmer for 15-20 minutes until the potatoes are easily pierced with a fork but not falling apart.While the potatoes cook, prepare the aioli base by soaking the raw cashews in boiling water for at least 20 minutes. Soaking is vital as it softens the cashew's fat-rich kernels, ensuring the blender can break them down into a perfectly smooth, heavy-cream-like consistency that properly emulsifies with the lemon and garlic.
Drain the potatoes and transfer them to a clean kitchen towel. Pat them dry and let them sit for 5 minutes to steam-dry. Removing this surface moisture is the most important step for achieving a truly crispy skin rather than a soggy one.
Preheat your oven to 220°C (425°F). Line a large baking sheet with parchment paper.
Arrange the dry potatoes on the baking sheet. Using the bottom of a heavy drinking glass or a potato masher, gently press down on each potato until it is flattened to about 1/2-inch thickness but still mostly in one piece.
Drizzle the smashed potatoes with the extra virgin olive oil, then sprinkle with the chopped rosemary and flaky sea salt. Roast for 25-30 minutes, flipping halfway through, until the edges are deep golden brown and shattered-glass crisp.
Make the aioli by draining the soaked cashews and placing them in a high-speed blender. Add the garlic cloves, lemon juice, Dijon mustard, nutritional yeast, and 1/4 cup (60ml) of fresh water. Blend on high until completely smooth and creamy.
Serve the hot, crispy potatoes immediately with a side of the garlic cashew aioli for dipping.
Notes
Ensure the potatoes are completely dry before roasting; any residual water will create steam and prevent the edges from crisping.
For the smoothest aioli, use a high-speed blender. If using a standard blender, you may need to soak the cashews for a full hour.
Yukon Gold potatoes are preferred over Russets because their waxy-creamy interior holds together better during the smashing process.
Add a pinch of smoked paprika to the aioli for a subtle 'bravas' style variation.
