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…
- Easy to make
- Perfect for a crowd
- Cheap as chips yet full of nutrients
- Delicious (did I say deeeelicious?), and
- Will fulfil all your deepest darkest spud-loving desires
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.
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Please note – if you are wanting to meet any of the specific dietary requirements below, please read my recipe notes.
- 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
- Preheat the oven to 250° on grill. Steam the baby potatoes for 15 minutes until soft and you can push a knife into them.
- Drain (save the steaming water, mix with a pinch of salt, and drink – a delicious and nourishing pre-dinner broth), then transfer potatoes to an oven-proof tray or cast iron pan (I have and love this one here). Smash each potato with a potato masher until they’re crushed and flat, around 2cm high, and so they’re touching each other. Drizzle with olive oil and sea salt, and grill in the oven for 15-20 minutes until golden and crispy on the outside.
- While the potatoes cook, make the Caper Aioli by blending all ingredients except the capers and chives until silky smooth, scraping down the sides of your blender as needed. Add the capers and chives and pulse a few times until they’re roughly crushed and chopped, but not blended to a pulp – you want some texture in there.
- Serve with extra capers and chopped chives with a big garden salad, and enjoy!
- The cashew aioli when you first make it will be quite thin, and will thicken overnight. If you prefer a thicker aioli from the get go, you can reduce the water by 1/4 cup if you want, and mix a little extra water in the next day to any leftovers.
- Quick Soak Method: If you’re making these on a busy weeknight like me, you can quick soak your cashews – 5-10 minutes in hot water, drain and rinse, then continue from there. I’ll more often than not do this as am often not home in time to pre soak!
- 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.