Smashed Potatoes with Vegan Curry Aioli

by | May 8, 2022 | Appetizers, Gluten Free, Nut Free, Recipes, Sides, Snacks

These delicious smashed potatoes are soft on the inside, crunchy on the outside, and pair so well with an amazing curry aioli..!

You can make these potatoes with just salt & pepper, or add some extra delicious spices and herbs.

You can serve these potatoes as a side, an appetizer, or enjoy a big bowl of them on their own..!


Prep time: 10 minutes
Cook time: 45 minutes
Serves 2-4

Nut free Gluten free




Smashed potatoes:

  • 1½ lb mini potatoes*
  • 4 cups water
  • 1 tsp sea salt
  • 4 tbsp olive oil
  • 1 tsp coarse salt (or ½ tsp sea salt)
  • ¼ tsp ground pepper

Optional add-ons:

  • ½ tsp paprika 
  • ½ tsp smoked paprika
  • 2 garlic cloves, minced
  • 2 tbsp chopped rosemary
  • 2 tbsp chopped chives for garnish (optional)


Vegan Curry Aioli:

  • ½ cup vegan mayo
  • 1 tsp curry powder 
  • ½ tsp sea salt
  • ¼ tsp ground pepper
  • 1 garlic clove, minced
  • 1 tbsp lemon juice
  • Zest from ½ lemon


Smashed potatoes:

Preheat oven to 400°F.

Place potatoes, 4 cups of water, and 1 tsp salt into a medium pot.

Bring to a boil, then cook on medium-high heat for 15 minutes.

Poke the potatoes with a fork to make sure they are fully cooked. If the fork slides easily all the way to the center, the potatoes are done. 

Once cooked, strain the potatoes well.

Transfer the potatoes onto a baking sheet and smash with a fork.

Drizzle with olive oil and sprinkle with salt and pepper.

Add any desired add-ons (you can add either or all from the list above).

Bake at 400°F for 20 minutes, then broil for 2 minutes at the end.

Top with chopped fresh chives.


Vegan Curry Aioli:

Place all ingredients in a bowl and mix well together. 


Don’t have mini potatoes? you can use full size potatoes and cut them into 4 before boiling!


Making this recipe? I’d love to see your creation! Send me a photo or tag Roni’s Kitchen on social media

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