Smashed Potatoes with Silken Tofu Mayo – Crispy Baked Potatoes and Potato Salad in One
This simple recipe featuring crispy potatoes, creamy silken tofu mayo, and fresh marjoram has honestly become one of my favorite dishes. The potatoes are simply boiled, then flattened and baked in the oven until golden brown. This creates the signature crispy edges that make smashed potatoes so delicious and special.
They’re served with a creamy mayo made from silken tofu, tahini, nutritional yeast, and lemon. It’s pleasantly light, provides an extra source of plant-based protein, and pairs perfectly with the crispy potatoes.
Whether as an appetizer, side dish, potato salad, or light main course, this recipe is versatile, easy to make, and ideal for everyday meals.
Why I Love These Smashed Potatoes
There are potato recipes that taste good but somehow get boring quickly. But these smashed potatoes definitely won’t.
That’s because they turn out wonderfully crispy on the outside while staying soft and creamy on the inside. Paired with the silken tofu mayo, the result is a dish that looks simple but packs an incredible amount of flavor.
Plus, they’re:
- vegan
- easy to make
- deliciously crispy
- higher in protein than traditional potato side dishes
- high in fiber
- perfect for guests
- versatile
- great for meal prep
In other words: A simple recipe that tastes like it took a lot more effort to make than it actually did.
A High-Fiber Potato Side Dish
If you’re looking for high-fiber recipes, you should definitely try these smashed potatoes.
Potatoes are one of nature’s high-fiber foods and leave you feeling pleasantly full. Combined with cucumber, fresh herbs, and protein-rich silken tofu mayo, they make a dish that fits perfectly into a high-fiber diet.
Especially in our fast-paced daily lives, simple recipes like this one can help you incorporate more fiber into your daily diet.
As a warm appetizer or potato salad
Smashed potatoes taste especially good fresh out of the oven.
To serve, spread the silken tofu mayo on a plate and arrange the hot potatoes directly on top. Sprinkle with fresh marjoram and serve immediately.
Alternatively, you can roughly break up the potatoes and mix them with cucumber and mayo. This creates a slightly different kind of potato salad that’s perfect for barbecues, buffets, or meal prep.
Perfect for vegetarian fall dishes
As soon as the days start to get cooler, I especially love serving these smashed potatoes with fried eggs, squash, Brussels sprouts, or other roasted vegetables.
This quickly turns the recipe into one of those vegetarian fall dishes that are satisfyingly filling while also providing plenty of plant-based nutrients.
The combination of crispy potatoes, creamy silken tofu mayo, and fresh marjoram makes this dish a true comfort food recipe. It’s simple, versatile, and works just as well for everyday meals as it does on a beautifully set table for guests. For me, it’s also a real “good-mood” recipe. 🙂 Because the ingredients bring happiness to your stomach. Just like the recipes in my cookbook „Ein Bauch voll Glück“*
Longevity Tip
A longevity-friendly diet thrives on simple, minimally processed foods.
Potatoes provide complex carbohydrates and fiber that keep you full for a long time. The silken tofu mayo adds plant-based protein to the dish, while garlic, lemon, and fresh herbs contribute additional flavors and valuable plant compounds.
That’s exactly why I love this recipe so much: I know I’m repeating myself, but healthy eating really doesn’t have to be complicated. Often, it’s the simple dishes made with high-quality ingredients that end up on our plates most often in the long run.
Crispy Potato Salad with Smashed Potatoes and Silken Tofu Mayo
Ingredients
- 1 kg small potatoes
- 4 tbsp olive oil
- 6 sprigs of fresh marjoram
- 200 g silken tofu well drained
- 2 tbsp tahini
- 2 tbsp nutritional yeast
- Juice of 1 lemon
- 2 medium-hot mustard
- 1 clove of garlic
- 1 cucumber coarsely diced
Instructions
- Boil the small potatoes in plenty of salted water until tender. Then drain them and let them steam off uncovered. This step is important to ensure the potatoes turn out nice and crispy later on.
- Place the potatoes on a baking sheet and gently flatten them with the bottom of a glass. It’s okay if the edges tear a little, because that’s exactly where the crispy crust will form later.
- Drizzle with olive oil, season with salt, and bake at 210 °C (top and bottom heat) until the potatoes are dark golden brown and crispy on the outside.
- Blend silken tofu, tahini, nutritional yeast, lemon juice, mustard, and garlic in a blender until smooth and creamy, like mayonnaise. Season to taste with salt and pepper. If the mayo is too thick, add water one tablespoon at a time.
- Pluck the leaves from the fresh marjoram and sprinkle them over the hot potatoes immediately after baking. Fresh marjoram should not be baked along with the potatoes, as it may burn and become bitter.
- Spread the mayo on a flat plate and arrange the hot potatoes on top. Garnish with a little fresh marjoram.
- Break the potatoes into large pieces and mix them with the diced cucumber and the mayo. Sprinkle the remaining marjoram on top. It’s best to mix everything together just before serving.
Notes
Tips
- Be sure to drain the silken tofu well so the mayo stays nice and creamy and doesn’t become too runny.
- Tahini and nutritional yeast both have a strong flavor. So start by using only half the nutritional yeast, taste it, and add more if needed.
- The mayo will keep in the refrigerator for about three days and will thicken slightly over time. Before serving, simply stir in a tablespoon of water to restore its creaminess.
Tips for Perfect Smashed Potatoes
- After cooking, let the potatoes steam off completely.
- Mash the potatoes vigorously to create lots of crispy edges.
- Add fresh marjoram only after baking.
- Serve the potatoes as soon as possible after baking.
Frequently Asked Questions
Which potatoes work best?
Small waxy or mostly waxy potatoes work especially well.
Can I make the mayo ahead of time?
Yes. The silken tofu mayo will keep in the refrigerator for about three days.
Why aren’t my potatoes getting crispy?
Most often, they weren’t steamed long enough or were fried with too little oil.
Can I use other herbs?
Yes. Parsley, thyme, rosemary, or oregano also work great.
Is this recipe gluten-free?
Yes. The ingredients used are naturally gluten-free. To be safe, however, check the product packaging for each ingredient.
Have you tried this potato recipe?
If you’ve tried it out, I’d love to hear your thoughts in the comments below the post, as always. Feel free to share your results on Instagram, tag me @annelinawaller, and use the hashtag #annelinawaller.
I hope you have a lot of fun making this. 💛
Annelina
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