Recipe courtesy of Mary McCartney
Salt and Pepper Crushed Potatoes with Lemon Dill Mayo
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 461
- Total Fat
- 35
- Saturated Fat
- 4
- Carbohydrates
- 33
- Dietary Fiber
- 5
- Sugar
- 2
- Protein
- 6
- Cholesterol
- 0
- Sodium
- 585
- Total: 1 hr
- Active: 10 min
Ingredients
1 1/2 pounds baby potatoes, skins on, scrubbed
6 tablespoons extra-virgin olive oil
Flaky sea salt and freshly ground black pepper
Lemon Dill Mayo, recipe follows
Lemon Dill Mayo:
3/4 cup vegan mayonnaise
6 tablespoons fresh dill, finely chopped
Juice of 1 lemon
Flaky sea salt
Directions
- Preheat the oven to 400 degrees F.
- Cut any larger potatoes in half so they are all roughly the same size. Put into a saucepan and cover with cold water. Bring to the boil and gently simmer until fork tender, 10 to 12 minutes. Drain well using a colander.
- Tip the potatoes out onto a baking sheet and press each one down in the middle with a potato masher or your thumb to crush it. (Let cool slightly before crushing if using your thumb.)
- Drizzle the olive oil over and sprinkle with a couple pinches of salt and pepper. Gently toss each potato in the seasoning.
- Bake the potatoes, flipping them halfway through, until crispy and golden, 35 to 40 minutes. Serve with the Lemon Dill Mayo.
Lemon Dill Mayo:
- Add the mayonnaise, dill, lemon juice and a pinch of salt to a medium bowl. Mix well to combine.