Crispy Vegan Smashed Potatoes with Lemon & Tahini Sauce
These crispy, flavor packed smashed potatoes prove that the vegan version can be the most delicious! These are intensely crispy and flavorful, roasted with spices and then loaded with Mediterranean style toppings. The creamy, dreamy tahini sauce makes them easy to keep dairy free. A perfect side dish, snack or appetizer that vegans and non vegans alike will delight in.
Crispy Vegan Smashed Potatoes with Lemon & Tahini Sauce
Rated 5.0 stars by 1 users
Category
Vegan
Servings
4
Prep Time
10 minutes
Cook Time
45 minutes
Calories
259
I know that tasty potato based delights can be synonymous with a lot of non vegan friendly ingredients. Butter, cheese, bacon, sour cream? Well those guys aren’t invited today, and we don’t miss them.
We have so many other delicious things going on here.
Our potatoes are roasted with spices! Smoked paprika and fennel seeds which give them incredible umami flavor. A drizzle of lemon juice to brighten them up. Olives, sundried tomatoes, and chives add pops of Mediterranean goodness. A creamy Tahini sauce which feels soooo luxurious.
Author:CHRISTINE MELANSON
Ingredients
1.5 lbs (680 g) baby potatoes
1 tsp smoked paprika
-
1 tsp fennel seeds
1 tsp garlic granules
salt
6 sundried tomatoes, sliced
10-15 kalamata olives, sliced
¼ cup (4 tbsp) tahini
1 lemon, divided
½ tsp maple syrup or agave nectar
Tahini Sauce
Directions
Preheat the oven to 200C / 390F
Boil the potatoes (whole, with the skins on) for 10-12 minutes until they're just tender. A knife should go through them smoothly, but don't leave them any longer than that. Once ready, drain and place on a baking tray lined with parchment paper.
Use a heavy glass, bowl or potato masher to press each potato until they smush up a little (a glass ramekin is my favorite tool for this job!) You don't want them to break, but you want them misshapen.
Drizzle the potatoes with olive oil and sprinkle with the spices. Add salt and pepper to taste, then drizzle a tiny bit more oil on top.
Place in the oven for 25-30 minutes, until browned and crispy.
While the potatoes are cooking, prepare your tahini sauce by whisking the tahini, the juice of 1/2 of the lemon and the golden syrup in a small bowl. Thin it out by whisking warm water in until it's the desired texture. I like mine thin enough to drizzle, but scoopable is nice too. Taste test – add more syrup if you would prefer a sweeter finish.
Take out of the oven and squeeze the remaining 1/2 lemon over the potatoes. Drizzle the tahini sauce on top, scatter with the olives, sundried tomatoes and chives.
Serve.
Nutrition
Nutrition
- per serving
- Calories
- 259
- Carbs
- 40 grams
- Protein
- 7 grams
- Fat
- 10 grams
- Saturated Fat
- 1 grams
- Polyunsaturated fat
- 4 grams
- Monounsaturated fat
- 4 grams
- Sodium
- 180 milligrams
- Potassium
- 958 milligrams
- Fiber
- 6 grams
- Sugar
- 4 grams
- Vitamin c
- 50 milligrams
- Calcium
- 65 milligrams
- Iron
- 3 milligrams