Smashed Potatoes with Spicy Vegan Aioli by @cocoaandsalt
Course: Friends of Instagram, Skillet, Vegetarian, Gluten freeServingsservings
Prep time
10
minutesCooking time
25
minutesCalorieskcal
Ingredients
- POTATOES
pounds 2 pounds small potatoes of choice such as Petite Yukon Gold or baby potatoes
tablespoons 2 tablespoons extra-virgin olive oil
teaspoons 2 teaspoons fine sea salt
teaspoon 1 teaspoon black pepper
teaspoon 1 teaspoon garlic powder
cups 2 3/4 cups fresh parsley, minced
cup 1/2 cup vegan mayo such as Veganaise
tablespoon 1 tablespoon Sriracha
teaspoon 1/2 teaspoon salt
Juice of 1/2 a lemon
INSTRUCTIONS
- Add potatoes to a large pot and fill with cold water. Turn the heat to high to boil the water. When the water starts to boil, turn the heat to medium. Let potatoes simmer for about 20 minutes, until just fork tender. Don’t overcook.
- Remove potatoes from a stove and let drain and cool slightly.
- While potatoes are cooling, add olive oil to a cast iron pan and heat on medium-high heat.
- Put potatoes on a cutting board and smash down with a fork. Sprinkle with salt, pepper and garlic powder.
- Add potatoes to pan and cook until crisp, about 5 minutes on each side.
- While potatoes are cooking, prepare the aioli. Mix Veganaise, Sriracha, salt and lemon to a small bowl. Set aside.
- Remove from pan and place on a serving platter or plate. Drizzle with aioli or serve on the side. Sprinkle with additional salt and pepper as desired and top with parsley.
Notes
- This recipe is brought to you by our friend and cast-iron lover @cocoaandsalt. Check out her instagram here: @cocoaandsalt and the full blog post here: Smashed Potatoes with Spicy Vegan Aioli.
