Smashed Potatoes with Bang Bang Sauce
These plant-based crispy smashed potatoes are a total flavor bomb—golden, perfectly seasoned, and irresistibly crunchy. But the magic truly happens with the Bang Bang Sauce: creamy, spicy, and just the right amount of sweetness, this sauce takes the potatoes to a whole new level. Made with silken tofu, cashews, and a touch of chili paste, it’s the ultimate plant-based dip that you’ll want to put on everything. Quick, easy, and completely oil-free—this recipe is a must-try for anyone craving big flavors without the fuss. Perfect for snacking, sides, or impressing guests at your next meal!
Ingredients
Potatoes
- 1 lb baby potatoes
- 2 tsp Braggs liquid aminos or low sodium tamari
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp cracked pepper
- 2 tbsp nutritional yeast
Bang Bang Sauce
- ⅓ cup silken tofu
- 1 tbsp cashews
- 3 deglet dates or 1 1/2 medjool dates
- 2 tbsp white wine vinegar or apple cider vinegar
- 2 tsp chili paste or more
- ⅓ cup water
Instructions
Potatoes
- Rinse potatoes and place them in a steamer basket in the Instant Pot. Add 1 cup of water to the bottom of the pot.
- Use the pressure cook setting to cook for 10 minutes.
- Preheat oven to 425°F.
- Smash each cooked potato onto the parchment lined baking sheet with the bottom of a glass using a spatula to gently scrape the potato off if it sticks to the glass.
- Spritz or baste the potatoes with Braggs liquid aminos or low sodium tamari.
- Sprinkle the onion powder, garlic powder, pepper and nutritional yeast onto each potato.
- Bake for 20 minutes. Flip and bake another 10- 15 minutes depending on how crispy you would like them.
Bang Bang Sauce
- Add all ingredients to a blender and blend until smooth.
Notes
This is a great recipe to prep ahead of time by cooking the potatoes in the Instant Pot and keeping them in a tupperware in the fridge until you are ready to smash and cook them. By storing the cooked potatoes in the fridge the starches convert to resistant starch which is healthier for your gut and prevents blood sugar spikes.
The finished smashed potatoes don’t stay crispy long because we are not using oil.
Nutrition
Calories: 150kcalCarbohydrates: 29gProtein: 6gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 11mgPotassium: 672mgFiber: 4gSugar: 5gVitamin A: 11IUVitamin C: 23mgCalcium: 29mgIron: 2mg
I could eat these as a meal! Crispy, tangy, and a little spicy!
Looks so yummy! The link above in the recipe for chili paste actually links to red curry paste. Is this what you used? Or is there a better/different link to a chili paste product?
I like Sambar Oelek from Sky Valley at Whole Foods.
The smashed potatoes were super easy and delicious. My whole family likes spicy food, so we added extra spicy chili sauce plus some hot pepper flakes to make the sauce super banging hot and loved it. I will remake this recipe and try different dipping sauces.