Smashed Potatoes with Dill Mayo

Ingredients

• 17.5 oz baby potatoes (or marble potatoes)
• 1/2 tsp smoked paprika powder
• Pinch of salt
• Generous drizzle of olive oil
• 2 tbsp vegan mayo
• 1 tbsp white miso paste ((see notes))
• 1/2 lemon juice (- juice from 1/2 lemon)
• 1 tbsp finely chopped fresh dill
• 1/2 small red onion or shallot (, finely diced)
• Ground pepper

Instructions

1. 1

   Wash the potatoes well. Boil for 8-10 minutes or until fork tender. I personally prefer cooking my potatoes until fork tender but still has that good bite and not too mushy on the inside.

2. 2

   Drain the potatoes from water.

3. 3

   Preheat your oven to 200C/400F.

4. 4

   Place the potatoes on a lined baking tray (I used parchment paper). Sprinkle the paprika and a generous pinch of salt. Drizzle a generous amount of olive oil and mix to coat the potatoes well.

5. 5

   Using a flat-bottomed jar or glass, carefully press down on the potatoes to smash.

6. 6

   Bake the potatoes for 30-40 minutes at 200C/400F or until golden brown and crisp on the edges.

7. 7

   DILL MAYO: Meanwhile, prepare the dill mayo by mixing all the ingredients together in a small bowl. Feel free to adjust to your taste.

8. 8

   TO FINISH: Serve the potatoes with the dill mayo and other dipping sauce of your choice. This is best enjoyed freshly cooked. Enjoy as a delicious starter, side, or snack.