Crispy Garlic Herb Smashed Potatoes

Ingredients

• 1 1/2 lbs. baby yukon potatoes ((See Notes!))
• 10 Tbsps vegan butter, melted ((See Notes!))
• 1 1/2 Tbsps sea salt
• 1 1/2 Tbsps black pepper
• 1 1/2 Tbsps dried oregano
• 1 1/2 Tbsps dried basil
• 1 1/2 Tbsps garlic powder
• 1 1/2 Tbsps dried parsley
• 1 1/2 tsps smoked paprika
• 1 tsp red pepper flakes
• 1/4 cup Apple Cider Vinegar
• 1/4 cup vegan mayonnaise
• 1/3 cup Extra virgin olive oil
• 2 garlic cloves, minced
• 1 Tbsp freshly-squeezed lemon juice
• 1/4 tsp sea salt
• 1/4 tsp black pepper

Instructions

1. 1

   --- PREP + BAKE THE POTATOES: ---

2. 2

   Preheat your oven to 400 degrees Fahrenheit and prepare a baking sheet by lining it with parchment paper.

3. 3

   Thoroughly scrub and rinse the baby potatoes until clean and pat dry.

4. 4

   In a bowl, add the melted butter and herbs together, mixing until combined.

5. 5

   In a large bowl, add the clean potatoes along with half the amount of the butter-herb mixture, mixing everything together with both hands until fully coated. NOTE: You can always use gloves if you don't want to get your hands messy.

6. 6

   Add coated potatoes to prepared baking sheet and bake for 25-30 minutes or until the potatoes are tender. Once tender, carefully press the tops of each potato (using the bottom of a bowl or cup) until flattened and "smashed". After all potatoes are smashed, top each potato with the remaining butter-herb mixture and continue to bake for another 10-15 minutes or until the edges are crisp and golden.

7. 7

   --- TO MAKE THE APPLE CIDER VINEGAR DRESSING: ---

8. 8

   Add all ingredients to high-powered blender and blend on high-speed until foamy and smooth, about 1-2 minutes. For more creaminess, add additional vegan mayo. Add dressing to your favorite gravy boat or bowl.

9. 9

   Remove from oven and let them cool slightly before serving and drizzling the tops with the dressing!

10. 10

    Bon Appetit!