Crispy Smashed Tri-Color New Potatoes & Tangy Sun-dried Tomato Aioli - Vegan



This is one of my favorite ways to enjoy new potatoes! Crispy, smashed, and served with a delicious homemade sauce. Making your own sauce is so easy and it saves you so many dollars!

This hip recipe is a fun spin on the classic combo, french fries and ketchup. It's got the potatoes and its got the tomatoes...it's just taken up several notches and done in a much more fun and exciting way.

The potatoes are smashed instead of mashed, for a neat presentation and experience. It's sure to wow your partner or your kids. Matt loved these! The more he ate the more he was loving it. And we both agreed, surprisingly, that these were actually the best as leftovers the next day. I don't know why but they came out so good reheated in the oven. So just keep that in mind too.


I used tri-color new potatoes and sun-dried tomatoes (not the ones soaking in oil) as the main staples in this dish. The seasoned crispy potatoes really compliment the tangy homemade tomato dipping sauce so well! I stored my leftover sauce in a mason jar and used the rest with leftovers and on sandwiches.

This recipe is great as a side dish for dinner, for parties, or as a snack. It's completely vegan and uses only wholesome plant based ingredients.


Nutrition Profile:

This recipe is very healthy and contains an abundance of important vitamins and minerals essential for good health.

New potatoes are super high in protein, fiber, potassium, vitamin C, vitamin B-6, and magnesium. While sun-dried tomatoes (I used the fresh kind not soaked in oil) are high in potassium, fiber, protein, vitamin A, vitamin C, vitamin B-6, and magnesium.

The media has instilled this fear in many us that carbs are bad and should be eliminated. I'm talking about you Keto diet. Carbs are absolutely essential for brain function and sustaining life. And as you can see with the brief nutritional profile of just a few ingredients in this recipe, carbs are an important macronutrient that we need to be healthy and happy.

I hope you enjoy this recipe and be sure to watch the video below!


Crispy Smashed Tri-Color New Potatoes with a Tangy Sun-dried Tomato Aioli Sauce Recipe // Vegan

For the potatoes:

1 lb. bag new potatoes

2-3 Tbsp extra virgin olive oil

sea salt

black pepper

1-2 tsp garlic powder

fresh parsley for garnish

For the sauce:

1/4 cup sun-dried tomatoes (dry; not the ones soaking in oil)

1/2 cup vegan mayo

2 Tbsp freshly squeezed lemon juice

1/4 tsp chili powder

1/4 tsp Dijon mustard

1/4 tsp sea salt

1/4 tsp black pepper

1. Make the potatoes: In a large pot add the potatoes and just enough water to cover them plus a few inches. Bring the water to a boil then reduce heat to medium and simmer for about 25 minutes until fork-tender. Drain and let cool.

2. Preheat the oven to 450 F. Lightly grease a large baking sheet with some coconut-oil spray (do not use parchment paper!). Place the potatoes on the baking sheet. Using the bottom of a large mug or mason jar, gently smash down on each potato until it flattens into about a 1/2 inch thick disk. Be gentle.

3. Using a basting brush, brush some olive oil onto each potato followed by a sprinkling of salt, pepper, and garlic powder. Roast the potatoes for 30-35 minutes until crispy. Keep an eye on them so they don't burn. Remove from then oven and let cool. Transfer to a serving plate and sprinkle with parsley and some more salt and pepper.

4. Make the sauce: Soak the sun-dried tomatoes in warm water for 10 minutes and then drain. This helps them soften up. Add the sun-dried tomatoes and the remaining sauce ingredients to a mini food processor or high speed blender and blend until very smooth and creamy.

5. Serve the crispy smashed potatoes with the sauce either on the side as a dip or drizzled on top.


Watch my YouTube Video Tutorial to see how I made this delicious recipe!


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Best Ever Crispy Oven Baked Potato Wedge Fries + Spicy Mayo Dip


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est. 2017

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