This potato salad is the pinnacle of greatness! The technique of boiling baby potatoes, smashing them and then baking them until they are crispy is my favorite thing to do. The outsides of these babies get so golden brown and crunchy. Toss them in a creamy chili sauce, and prepare yourself for the fact that you will never want a potato any other way again.
Serves: 6
2 tbsp (30 ml) olive oil, divided
3 lbs (1.4 kg) baby potatoes
Salt, to taste
Black pepper, to taste
¾ cup (165 g) vegan mayo
1 tbsp (15 ml) fresh lime juice
1 tsp chili powder
½ tsp smoked paprika
1 tsp agave syrup
⅓ cup (33 g) coarsely chopped scallions
Preheat the oven to 400°F (204°C). Grease a medium baking sheet with 1 tablespoon (15 ml) of the oil.
Place the potatoes in a large pot of cold water. Bring the water to a boil over high heat. Boil the potatoes until they are tender, 15 to 20 minutes. You should be able to smash a potato with a fork. Drain the potatoes and transfer them to the prepared baking sheet.
Using a cup (or anything that has a flat bottom), press down gently on a potato to smash it. Do not smash it completely flat—it should just pop open and be ¼ to ½ inch (6 to 13 mm) thick. Repeat this process with the remaining potatoes.
When all the potatoes are smashed, drizzle them with the remaining 1 tablespoon (15 ml) of oil and season them with salt and black pepper.
Bake the potatoes for 15 minutes, flip them and bake for 15 to 25 minutes more, or until they are very brown and crispy.
While the potatoes are baking, whisk together the mayo, lime juice, chili powder, smoked paprika, agave syrup, a pinch of salt and a pinch of black pepper in a large bowl. Set the sauce aside.
When the potatoes are done, remove them from the oven and let them cool, either slightly to serve as a warm potato salad or completely to serve as a chilled potato salad.
When the potatoes are cooled, add them to the sauce. Toss to coat the potatoes in the sauce.
Add the scallions, toss the potato salad and serve.