If you love potatoes you are going to love this recipe. Crispy on the outside like hot chippies, yet soft and creamy on the inside like mash. All topped with the most divine dairy free caper and chive aioli. I’ve made this recipe six times over the past few weeks and would happily eat a tray of these every night for the rest of my life. They are seriously that good. Yes these life-changing Crispy Smashed Potatoes with Caper Aioli are…
Try these beauties and let me know what you think! They’re so good they need no further justification. Serve with a simple balsamic or red wine vinaigrette dressed salad on the side, and dinner shall be yours. They make the best next day salad toppers for lunch too. Simply place over a colourful pile of raw veges, pack in your lunchbox, and prepare workmates for extreme food-envy.
If you make these super tasty Crispy Smashed Potatoes with Caper Aioli I’d love to see what you come up with. Take a photo and tag me over on Instagram (use @begoodorganics and #beoodorganics in the main caption and @begoodorganics in the image, so I don’t miss you from my feed), share your photo over on my Facebook page here, or leave me a comment below.
Have a fabulous rest of your weekend, the suns out again in Auckland after a week of torrential rain. I'm off to do some taste testings at Lululemon in Ponsonby this morning of my Raw Afghan Brownie, we're heading to a music festival this arvo for a birthday party (pretty cool 2 year old bday), then off to ride some rollercoasters at Rainbow's End tomorrow (I love rollercoasters!).
Hope you've got some fun activities planned too. Til next week, stay happy and well.
PS If you like this recipe, pin it on Pinterest, share it on Facebook or Twitter, or recreate it on Instagram - I love seeing what you're up to. And if you're not already subscribed to my weekly recipe emails, be sure to do that here. Don't miss my next video either by subscribing to my YouTube channel here.
Please note - if you are wanting to meet any of the specific dietary requirements above, please read my notes below the recipe.
Takes 40 minutes
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Always use certified organic, local and fairly traded ingredients wherever possible
1 kg baby potatoes
1 tbsp olive oil
1/2 tsp sea salt
Caper Aioli (makes 2c):
1 c cashews (soaked)
3/4 c water
1/4 c chives
1/2 lemon - juice, flesh and zest
2 tablespoons capers
2 tsp apple cider vinegar
2 cloves garlic
1/2 tsp sea salt
c = 250ml cup, tbsp = 15ml tablespoon, tsp = 5ml teaspoon
To make this recipe nut free, simply substitute the cashews for watermelon seeds (you can buy these delicious seeds from our online store here - my hands down top recommended nut-free cashew alternative for creamy sauces and fillings). Sunflower seeds also make a great option too.
My new favourite milk! This time I’ve used sunflower seeds as the base, with no nuts in sight. Which means it’s perfect for even the most allergic amongst - nut, soy and dairy free! Just simple creamy deliciousness.