are you ready for a greek food-inspired journey that combines the rustic charm of smashed potatoes with the fresh, vibrant flavors of greek cuisine?
our Greek-Inspired Vegan Smashed Potatoes With Tzatziki recipe promises an explosion of taste and texture, all while being a breeze to make.
taste and texture:
imagine biting into a crispy, golden exterior that gives way to a fluffy and perfectly seasoned interior.
these smashed potatoes boast a yummy crunch with each bite, complemented by the creamy, tangy goodness of the accompanying tzatziki.
the combination of the herby dill, zesty lemon, and the subtle garlic undertones creates a really fantastic depth of flavor for your taste buds.
ease of making:
one of the best things about this recipe is its simplicity.
start by boiling tri-color potatoes until fork-tender, then toss them in avocado oil, dried dill, sea salt, and pepper.
the smashing part? an enjoyable task that requires only a mug. bake, and voila! you have a mouthwatering side dish ready to impress.
the beauty of this recipe lies in its adaptability.
if tri-color potatoes are unavailable, feel free to use your favorite variety.
avocado oil can be swapped with olive oil for a more traditional greek touch.
for the tzatziki, choose any super creamy and thick vegan yogurt available.
experiment with different herbs and spices if you want to suit your taste.
these greek-inspired vegan smashed potatoes are versatile companions to various meals.
serve them alongside grilled veggies, a crisp salad, or as an appetizer for a delightful mezze platter.
the tzatziki, with its lemony freshness and herbaceous notes, adds a cooling element that goes well with so many foods.
whether you’re a seasoned chef or a kitchen novice, this recipe is easy to make!
the tangy and garlicky taste, the juxtaposition of textures, and the ease of preparation make it a go-to for any occasion.
if you like my Greek-Inspired Vegan Smashed Potatoes With Tzatziki, you’ll also love these other recipes of mine!
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Greek-Inspired Vegan Smashed Potatoes With TzatzikiCourse: Side Dishes
greek-inspired vegan smashed potatoes:
2 pounds tri-color potatoes, washed and scrubbed
3 tablespoons avocado oil
1 tablespoon dried dill
sea salt and pepper to taste
vegan tzatziki sauce:
1 cup super creamy and thick vegan coconut yogurt
1 tablespoon lemon juice
1 teaspoon lemon zest
2 cloves garlic, grated
2 tablespoons fresh dill, finely chopped
sea salt and pepper to taste
- boil potatoes:
place the washed tri-color potatoes in a large pot of water.
bring the water to a boil and cook the potatoes until fork-tender, about 15-20 minutes.
- preheat oven:
preheat your oven to 400°f.
- smash potatoes:
drain the boiled potatoes and let them cool slightly.
place the potatoes on a baking sheet lined with parchment paper.
drizzle the potatoes with avocado oil, sprinkle dried dill, sea salt, and pepper.
using the bottom of a mug, gently smash each potato until it’s flattened but still holds together.
bake in the preheated oven for 25-30 minutes or until the potatoes are crispy and golden.
- prepare yogurt base:
in a bowl, combine the vegan coconut yogurt, lemon juice, and lemon zest.
- add flavorings:
stir in the grated garlic and fresh dill into the yogurt mixture.
season with sea salt and pepper according to taste.
refrigerate the tzatziki for at least 30 minutes to allow the flavors to meld.
serve the smashed potatoes with a dollop of tzatziki on the side or drizzled on top.