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Crispy, spicy and aromatic.
These golden-brown baked smashed potatoes with melted pizzaiolo are just the thing when you're craving something special. Served with a fresh lemon and thyme dip, they perfectly complement the savory cheese crust. Simple to prepare but impressive in flavor, they're ideal as a dinner highlight or as a side dish.
60 minutes
4 servings
Basics
400g floury potatoes (raw or boiled) 2 tbsp olive oil
1 pack of Pizzaiolo
1 tsp paprika powder 1 tsp salt / pepper
Some thyme
1 red onion
For the dip
100g vegan mayonnaise 100g vegan yogurt (Skyr type)
1 tsp thyme
Zest of an organic lemon
1 dash of lemon juice
1 tsp salt / pepper
½ tsp agave syrup
1 clove garlic (grated/pressed)
Wash the potatoes and cook them unpeeled in a pot of salted water for about 15 minutes (use boiled potatoes from the day before if necessary). Preheat oven to 220 degrees top and bottom heat and line a baking tray with baking paper.
Place the unpeeled potatoes on the baking tray and mash them with a potato masher (or the bottom of a bottle). Drizzle the mashed potatoes with olive oil. Season with salt, pepper, paprika, and thyme. Peel the red onion and cut into small cubes.
