🔥 Crispy Smashed Potatoes with Miso-Tahini Drizzle & Chili Crunch

A show-stopping vegan side with umami, crunch, and a touch of heat

🌿 Flavor Profile

• Smashed & Crispy (golden potato cragginess)
• Creamy-Spicy (miso-tahini magic + chili oil crunch)
• Herbaceous (zesty gremolata finish)
• Umami Bomb (nutritional yeast + garlic powder)

🛒 Ingredients (Serves 4)

For the Potatoes:

• 1.5 lbs baby potatoes (Yukon Gold or Dutch yellow)
• 3 tbsp avocado oil, divided
• 1 tsp garlic powder
• 1 tsp smoked paprika
• ½ tsp black salt (kala namak for eggy flavor)

For the Miso-Tahini Drizzle:

• 3 tbsp tahini
• 1 tbsp white miso paste
• 1 tbsp lemon juice
• 1 tsp maple syrup
• 2-3 tbsp warm water (to thin)

For the Chili Crunch Topping:

• 2 tbsp vegan chili crisp (Lao Gan Ma or homemade)
• 1 tbsp toasted sesame seeds
• ½ tsp crushed red pepper flakes

For the Gremolata:

• ¼ cup chopped parsley
• 1 lemon zest
• 1 small garlic clove, minced

👩‍🍳 Step-by-Step

1. Smash & Roast the Potatoes

1. Preheat oven to 425°F (220°C).
2. Boil potatoes in salted water for 12-15 mins until fork-tender. Drain.
3. On a baking sheet, toss potatoes with 2 tbsp oil, garlic powder, paprika, and black salt.
4. Smash each potato with a glass or measuring cup until flattened but intact.
5. Drizzle with remaining 1 tbsp oil and roast 25-30 mins until edges are deeply golden.

2. Make the Sauces

1. Miso-Tahini: Whisk all ingredients until smooth (should ribbon off a spoon).
2. Chili Crunch: Mix chili crisp with sesame seeds and red pepper flakes.
3. Gremolata: Combine parsley, lemon zest, and garlic in a bowl.

3. Assemble with Flair

• Arrange crispy potatoes on a platter.
• Drizzle with miso-tahini (use a squeeze bottle for artful streaks).
• Spoon chili crunch over the top.
• Sprinkle with gremolata for freshness.

💡 Pro Tips

✅ Extra crisp? Roast on the bottom oven rack for maximum browning.
✅ No tahini? Substitute cashew butter + ½ tsp extra miso.
✅ Meal prep: Roast potatoes ahead; re-crisp at 400°F for 5 mins before serving.
✅ Next-level twist: Add crispy fried shallots for bonus texture.

🍽️ Pairing Suggestions

• With: Mushroom Wellington / BBQ jackfruit sandwiches
• Drink: Citrusy IPA or ginger-lemon spritzer
• Leftover hack: Toss with arugula for a killer potato salad!

Tag @goveganrecipe with your #SmashedPotatoVictory!
Proof that vegan sides can be the star of the table. 🌟🥔

(Technique inspired by NYC’s Superiority Burger + Chef Yotam Ottolenghi’s flavor layering)

🔥“Burn” fat fast with this ingredient