Smashed Potatoes with Red Pepper Aioli

Smashed Potatoes with Red Pepper Aioli

Serves 6 45 minute prep time

These smashed potatoes with red pepper aioli will sure to be a hit at your dinner table. This recipe makes 8 small smashed potatoes, but is recommended to serve four. Why? Because one is never enough.


  • 8 peeled new or small potatoes
  • Salt and pepper
  • 1/2 cup olive oil
  • 1/4 cup chopped fresh green onion
  • Red Pepper Aoili
  • 1 cup raw cashews
  • 1/4 cup nutritional yeast (optional)
  • 1/2 tsp salt (or to taste)
  • 1 Tbsp miso paste
  • 3/4-1 cup water
  • 1/2 roasted red pepper


  • Pre-heat oven to 425°F.

  • Boil water and cook potatoes for 20 minutes or until they become soft.

  • While potatoes are boiled, blend together cashews, yeast, salt, miso paste, and water in blender until smooth.

  • Once potatoes are cooked, strain water. Place potatoes on baking sheet and flatten slightly, breaking the skin of the potato.

  • Drizzle with olive oil and season with salt and pepper.

  • Bake in oven alongside half of a red pepper for 20 minutes.

  • Once finished cooking, place red pepper in blender with cashew mixture and blend until smooth.

  • Serve potatoes with a drizzle of roasted red pepper sauce and garnish with fresh green onion.