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CRISPY SMASHED POTATOES WITH CAPER AIOLI - delicious, healthy, plant-based, dairy free, vegan, gluten free, egg free, easy, kid friendly, kids, family, recipe, begoodorganics
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Smashed Potatoes with Caper Aioli

Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 4
Author Buffy Ellen Gill

Ingredients

  • 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

Instructions

  • 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!

Notes

  • 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.