Ingredients:

  • 1.5 lbs (680g) baby potatoes, preferably Yukon Gold or similar
  • 2 tbsp (30ml) olive oil
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • Salt and freshly ground black pepper to taste
  • 1 tbsp (15ml) olive oil
  • 8 oz (225g) vegan chorizo sausage, crumbled
  • 1/2 medium yellow onion, finely diced
  • 1 clove garlic, minced
  • 1/4 tsp chili flakes (adjust to taste)
  • 1/2 cup (120ml) vegan mayonnaise
  • 1 tbsp (15ml) sriracha sauce
  • 1 tbsp (15ml) lemon juice
  • 1 clove garlic, minced
  • Pinch of salt
  • Fresh cilantro, chopped
  • Optional: Sliced green onions

Instructions:

  1. Place potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until fork-tender (about 15-20 minutes). Drain well.
  2. Place potatoes on a baking sheet lined with parchment paper. Slightly flatten each potato with a potato masher or the bottom of a glass.
  3. Drizzle potatoes with olive oil, sprinkle with garlic powder, smoked paprika, salt, and pepper. Bake in a preheated oven at 400°F (200°C) until golden brown and crispy (about 20-25 minutes).
  4. While the potatoes are baking, heat olive oil in a small skillet over medium heat. Add crumbled vegan chorizo, diced onion, and minced garlic. Cook, stirring occasionally, until chorizo is browned and onions are softened (about 5-7 minutes). Stir in chili flakes.
  5. In a small bowl, whisk together vegan mayonnaise, sriracha, lemon juice, minced garlic, and a pinch of salt.
  6. Remove the potatoes from the oven. Top each smashed potato with vegan chorizo crumble, a dollop of spicy vegan aioli, and chopped cilantro. Serve immediately.