Caesar Smashed Potatoes!!! I’m so excited about this easy and delicious recipe. It’s the perfect side dish for all your summer grilling.
I’m not sure what inspired the vegan Caesar dressing on top of these smashed potatoes but it’s delicious drizzled on top (although my kids said they loved them plain). You be the judge!
I microwaved the potatoes first instead of boiling to save time so adjust your prep by about 20 minutes if you plan to boil instead. The longer you roast the potatoes after smashing, the crispier they get. I used olive oil to “baste” them, but I bet Miyoko’s dairy-free European Cultured Butter would be equally delicious. The process for the smashed potatoes is simple so you can top these a thousand ways for a variety of fun side dishes – or alternatively, you could set up a bar with various toppings and sauces and let your fam make their own. I love a tasty DIY food bar!
Vegan Caesar Smashed Potatoes
For the Smashed Potatoes
- 6 medium Yukon gold potatoes
- 2 Tbsp olive oil
- Salt and pepper, to taste
- 1/4 cup flat leaf parsley chopped
For the Vegan Caesar Dressing
- 1 1/2 cups cashews raw and unroasted
- 1 cup water
- 1 lemon juiced
- 2 Tbsp capers
- 2 Tbsp tamari (or soy sauce)
- 2 cloves garlic
Heat the oven to 350 degrees.
Clean and pierce the potatoes with a fork. Microwave for 20-25 minutes until fork tender. Alternatively, set potatoes in a large pot and cover with water. Bring to a boil and cook for 20 minutes until fork tender.
Place potatoes on a baking sheet covered with parchment paper. Drizzle with the oil and season with salt and pepper to taste.
Place the baking sheet in the oven and bake for 30-40 minutes until desired crispiness.
Meanwhile, make the Caesar dressing. Place all ingredients in a blender and process until smooth.
To serve, drizzle the potatoes with desired amount of dressing and top with the chopped parsley.
I’d love to hear what you think of these vegan Caesar Smashed Potatoes. Tell me in the comments below!