Crispy Smashed New Potatoes with Curry & Tahini Dip
Ingredients
Potatoes
- 1 kg / 2.2 lb small new potatoes, gently scrubbed and rinsed
- 1 tbsp salt
- 2–2 1/2 tbsp avocado oil (or other high smoke point vegetable oil)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground coriander
- 1 tsp sweet paprika powder
- 1 tsp Aleppo pepper flakes or other mild red pepper flakes
- Salt and black pepper to taste
Dip
- 2 tbsp runny tahini
- 2 tbsp vegan mayonnaise
- 3 tbsp vegan Greek-style yogurt
- 1 tbsp freshly squeezed lemon juice
- 1/2 tbsp agave syrup
- 1 1/2 tsp Madras curry powder
- 1/3 tsp turmeric powder
- Salt to taste
- (if needed, 1-2 tbsp cold water)
Toppings
- Aleppo pepper flakes (or other mild red pepper flakes)
- Nigella Seeds (or black sesame seeds)
- Toasted sesame seeds
- Finely sliced green onions
- Fresh coriander
Preparation
Preheat oven to 225 °C / 440 °F.
Place potatoes in a large pot, add 1 tbsp salt and water until the potatoes are submerged and covered by 2.5 cm / 1 inch of additional water. Bring to a boil over medium-high heat, then cook for 10-15 minutes or until potatoes are fork-tender and drain them well.
Place all seasonings for the potatoes, including salt, in a small bowl and mix well.
Place potatoes in a large bowl and add 2 tbsp oil, toss to coat all potatoes, then add 2/3 of the seasoning and toss again.
Transfer potatoes onto a large oven sheet. Place another baking sheet on top and press to smash all potatoes evenly, or smash them individually using the bottom of a glass or cup. Drizzle potatoes with remaining 1/2 tbsp oil (optional) and add remaining seasoning on top. Bake for 25 minutes, flip the potatoes, and bake for another 20 minutes or until golden brown and a little crispy around the edges.
Mix ingredients for the dipping sauce in a small bowl until smooth and creamy. Add some water (1 tbsp at a time) if it’s too thick and mix again.
