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Smashed baby potatoes with herb dip


20 baby potatoes

1 hour



  • 20 washed baby potatoes

  • Olive oil

  • Salt and pepper

  • Thyme

  • Oregano

  • Paprika


For the herb dip

  • 300 gr silken tofu

  • 1 garlic clove

  • Juice of half a lime (if not easy to find, replace with juice of a small lemon)

  • 50 gr cashews

  • 2-3 tbsp nutritional yeast

  • 1-2 tbsp olive oil

  • ¼ tsp onion powder

  • 1 tsp salt

  • Pepper

  • Dried basil, mint and oregano (1 tsp of each)

  • 2 tbsp chopped parsley


  • Preheat oven at 180°C.

  • In a large pot add water and parboil the potatoes for a few minutes (approx. 5-6’).

  • Drain the potatoes and let cool for 5-10 minutes.

  • Transfer in a baking pan layered with parchment paper and use a potato masher to press down on each potato until it splits open and flattened.

  • Brush with some olive oil and season with salt, pepper, thyme, oregano and paprika.

  • Bake in the oven for approximately 50 minutes until golden brown.


For the dip

  • Put all ingredients in a blender, except from the parsley, and pulse until smooth. Then add the parsley and pulse a few more times until combined.


Serve the oven baked potatoes with the herb dip.

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