Ingredients
- 3 cups of baby potatoes (the smallest ones possible as they tend to be the sweetest). Do not peel.
- 2 tablespoons olive oil
- 1/2 teaspoon dried dill (fresh can be used instead if you have some)
- salt & pepper
- 1/2 cup of raw cashews
- 1/2 cup of neutral tasting non-dairy milk
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 - 2 heaping tablespoon of vegan horseradish sauce (see recipe notes)
Recipe Description
Take the humble potato to a whole new level with these extra crispy Dilly Smashed Baby Potatoes. Roasted, smashed, then roasted some more, their golden nubbliness is just irresistible. Serve them dripping in my mild & creamy horseradish sauce. Potato perfection…..
Baby potatoes are good no matter how you serve them, but when you roast them they become so irresistibly sweet and tender. Smash them and roast them again and their golden, crispy nubbliness just goes off the scale. Once cooked to perfection, give these gorgeous little potatoes a pot of mild and creamy horseradish sauce to take a dip in and you have a pile of very happy potatoes and even happier people. They are just so utterly delicious.
These gorgeous little Dilly Smashed Baby Potatoes are really easy to make and are a perfect side, snack, appetizer, pot luck or party dish. They are wonderful hot, but also great cold. They can be made in advance and warmed through in the oven when needed so are perfect for serving when you have guests and want to get most of the work out of the way before they arrive.
Click here to view Full Recipe Directions
