I’ve made smashed potatoes many times, but have never gotten them on the blog before. This time, my farmer’s market had these gorgeous purple potatoes, which took the experience up a notch, but any color will taste the same. And these crispy morsels paired with this yummy green goddess dip, makes a welcome hot appetizer for the holiday season, or for great snacking any time.
The dip, if you have leftovers, also serves as a wonderful salad dressing, or sauce over anything. The idea for pairing the smashed potatoes with this green goddess dip came from the First Mess blog, although I’ve modified it slightly.
Smashed Potatoes with Green Goddess Dip
1.5 lb small new potatoes
3 tablespoons of avocado oil
sea salt and freshly ground black pepper
Green Goddess Dip:
½ cup plain yogurt
¼ cup avocado mayonnaise
2 tablespoons cashew butter or tahini
2 tablespoons olive oil
1 tablespoon lime juice
2 teaspoons white balsamic vinegar (or white wine vinegar)
1 teaspoon Worcestershire sauce
½ teaspoon hot sauce
sea salt and ground black pepper, to taste
2 green onions, chopped
½ cup basil leaves, packed
⅓ cup chopped chives
1 tablespoon capers
1 large garlic clove, minced
Preheat the oven to 450°F.
Place the potatoes in a medium saucepan and cover with water by about 2 inches. Add a big pinch of salt. Put the pot on the stove and bring to a boil. Simmer the potatoes until very tender, about 25 minutes. When the potatoes are done, drain them in a colander and leave them there to dry for about 5 minutes.
While the potatoes are boiling, make the green goddess dip. In a food processor or blender combine the yogurt, mayonnaise, cashew butter, olive oil, lime juice, white balsamic vinegar, Worcestershire sauce, hot sauce, salt, pepper, green onions, basil, chives, capers, and garlic.
Pulse to chop and then run the motor until you have a smooth and creamy sauce.
Brush a baking sheet with about 1 tablespoon of the avocado oil.
Once your potatoes are drained and dry, arrange them in spaced out rows on your oiled baking sheet. Brush the bottom of a sturdy, flat drinking glass or jar with some of the oil. Use the oiled glass/jar to smash the potatoes into flat, craggy discs.
Brush the tops of the smashed potatoes with remaining avocado oil. Sprinkle with salt and pepper and roast in the oven until crispy and browned, about 30 minutes.
Serve the smashed potatoes warm with the green goddess dip.