Uploaded December 2025 | Updated September 2026, 3 weeks ago
🥔Crispy smashed potatoes with a maple mustard yogurt sauce, and arugula, onion, pomegranate and mint. It was sooo delicious, save this recipe and serve it up for Christmas 😍
Potatoes:
500g baby potatoes, washed
Generous drizzle of olive oil to coat
Generous pinch of salt and pepper
Maple mustard yogurt:
1/2 cup soy yogurt or coconut yogurt
150g silken tofu
1 tsp dijon mustard
1 tsp wholegrain mustard
1.5 tbsp maple syrup
1 tsp garlic powder
Juice from 1 lemon (2-3 tbsp)
Pinch of salt
1 tsp garlic powder
Other:
1/4 cup pomegranate
Extra chopped mint
Handful of arugula
1/2 small red onion, finely sliced
Fill a large pot with water and add a pinch of salt. Add the whole potatoes and bring to a boil. Cook until tender when poked with knife (around 20 minutes), then drain. Preheat oven to 200°C/400°F.
If your baking trays are not non-stick, line with parchment paper. Add the potatoes on the tray and drizzle with olive oil. Using the bottom of a jar, press down on the potatoes to flatten. Sprinkle with salt and pepper and make sure the potatoes are evenly coated in oil. Bake for around 30 minutes, or until golden and crisp.
In the meantime, add the yogurt ingredients to a food processor or blender and process until smooth.
Add the yogurt on a serving plate. Top with arugula, potatoes, onion, pomegranate and mint. Enjoy.
#vegan #plantbased #asmrfood veganfood #easyrecipes salad healthyrecipes #potatoes
🥔Crispy smashed potatoes with a maple mustard yogurt sauce, and arugula, onion, pomegranate and mint. It was sooo delicious, save this recipe and serve it up for Christmas 😍
Potatoes:
500g baby potatoes, washed
Generous drizzle of olive oil to coat
Generous pinch of salt and pepper
Maple mustard yogurt:
1/2 cup soy yogurt or coconut yogurt
150g silken tofu
1 tsp dijon mustard
1 tsp wholegrain mustard
1.5 tbsp maple syrup
1 tsp garlic powder
Juice from 1 lemon (2-3 tbsp)
Pinch of salt
1 tsp garlic powder
Other:
1/4 cup pomegranate
Extra chopped mint
Handful of arugula
1/2 small red onion, finely sliced
Fill a large pot with water and add a pinch of salt. Add the whole potatoes and bring to a boil. Cook until tender when poked with knife (around 20 minutes), then drain. Preheat oven to 200°C/400°F.
If your baking trays are not non-stick, line with parchment paper. Add the potatoes on the tray and drizzle with olive oil. Using the bottom of a jar, press down on the potatoes to flatten. Sprinkle with salt and pepper and make sure the potatoes are evenly coated in oil. Bake for around 30 minutes, or until golden and crisp.
In the meantime, add the yogurt ingredients to a food processor or blender and process until smooth.
Add the yogurt on a serving plate. Top with arugula, potatoes, onion, pomegranate and mint. Enjoy.
#vegan #plantbased #asmrfood veganfood #easyrecipes salad healthyrecipes #potatoes
