Smashed New Potatoes with Turmeric Mayo

Smashed New Potatoes with Turmeric Mayo

We make these more than we probably should, and we are absolutely not sorry about it. Smashed new potatoes are one of those things that look impressive, taste incredible, and are secretly pretty simple to pull off. You get this amazing contrast of crispy, golden edges with fluffy, pillowy centres, all topped with a punchy turmeric mayo that brings a gorgeous colour and a creamy, lightly spiced kick. They work brilliantly as a side at a barbecue, alongside a big sharing feast, or honestly just as a snack when you want something properly satisfying. Make these tonight and watch them disappear.

Cook: 35 min
Serves 8

Before You Start

  • Preheat oven to 200°C
  • Large baking tray
  • Fork for smashing
  • Small bowl for mayo mixture

Ingredients

  • 2 tsp smoked paprika
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1kg new potatoes
  • 1 Pinch of Salt & pepper
  • 3 spring onions
  • 1 tsp chilli powder
  • 100g plant-based mayonnaise
  • 1 tsp turmeric
  • 1 lime
  • salt to taste
  • 1 pinch of chilli flakes
  • sea salt

Method

1

Roast the potatoes

  • Place the potatoes into a large baking tray and cover with the paprika, rosemary, thyme and a good pinch of sea salt
  • Mix well so all of the potatoes are coated in the spices before drizzling with a good amount of olive oil
  • Mix again and cook for 25 minutes
2

Smash the potatoes

  • After 25 minutes, crush the potatoes using a fork and place back in the oven for 10 more minutes to crisp up
3

While the potatoes are cooking, make the dip

  • Place the mayo, turmeric, chilli powder and lime juice in a bowl and mix until well combined
  • Taste and season with salt and pepper
4

Time to serve

  • Finely slice the spring onions
  • Place the cooked smashed potatoes onto a serving plate and top with a good sprinkle of sliced spring onions, sea salt flakes and chilli flakes
  • Drizzle the dip over the potatoes or serve on the side

Tips & Variations

  • Get the smash right: Use the back of a fork or the bottom of a glass to smash the potatoes firmly but not so hard they fall apart completely. You want them flattened to about 1cm thick so the edges really crisp up.
  • Oil generously: Don't be shy with the olive oil on the second roast especially. That's what gives you those really golden, crunchy bits that everyone fights over.
  • Make extra mayo: The turmeric mayo is genuinely great on so many things. We always make a double batch and keep it in the fridge for sandwiches, wraps and dipping throughout the week.

Why This Works

The trick is that double cook. You roast first to cook them through, then smash and roast again so the maximum surface area hits the hot tray and crisps up beautifully. The paprika, rosemary and thyme in that first roast get right into the potato, so every bite is seasoned all the way through, not just on the outside. And the turmeric mayo is the finishing touch that ties everything together, trust us on that one.