A quick and comforting plant-based dinner recipe made with pantry staples.
These crispy smashed potatoes with smoky kidney bean yogurt dip are exactly what you need . Ready in around 40 minutes, they bring together golden, oven-roasted potatoes with a creamy, umami-rich dip that sneaks in plant-based protein—no fake meats, no complicated steps.
Why You’ll Love This Recipe
✅ Crispy on the outside, soft inside – just how smashed potatoes should be
✅ Made with whole food plant-based ingredients
✅ Protein-packed dip with kidney beans, yogurt, and miso
✅ Quick & easy – ideal for weeknights
✅ No special equipment or fancy ingredients needed
A creamy dip that´s also surprisingly meaty?
Blended kidney beans and unsweetened vegan yogurt create a thick, creamy base that mimics a creamy paté, if you will, especially when paired with ingredients like white miso, smoked paprika, and lemon zest. It’s full of flavor and protein, without the meat.
This recipe has 2 servings.
Ingredients
For the smashed potatoes:
600 g spring new potatoes
3 g baking powder (optional – for crispier texture)
15 g olive oil
5 g seasoning mix (smoked paprika, garlic powder, onion powder, dried herbs, salt)
For the chili-garlic parsley oil:
10 g olive oil
1 garlic clove, finely grated
½ tsp chili flakes
5 g fresh parsley, chopped
For the kidney bean yogurt dip:
150 g cooked kidney beans
100 g unsweetened vegan yogurt
5 g white miso paste
3–5 g agave syrup (optional, to balance acidity)
1 tbsp nutritional yeast
1 tbsp smoked paprika
Salt and black pepper to taste
Zest of ½ lemon
To serve:
Radishes
Leafy greens (like arugula or spinach)
Method
1. Boil the potatoes
Place potatoes in salted water with the baking powder. Boil until just fork-tender. Drain and let them steam dry for 5 minutes.
2. Smash & season
Transfer to a baking sheet. Gently flatten each potato with the bottom of a glass. Brush with olive oil and sprinkle the seasoning mix evenly.
3. Roast
Bake in a preheated oven at 200°C (fan) for 20-25 minutes, or until golden and crispy at the edges.
4. Make the chili-garlic oil
Warm olive oil in a small pan. Add garlic and chili flakes and gently sizzle until fragrant (don’t brown). Remove from heat, stir in parsley. Brush over potatoes, then return to oven for 5 more minutes.
5. Blend the dip
In a food processor or blender, combine all dip ingredients. Blend until smooth. Adjust salt, lemon, or sweetness to your taste.
6. Assemble & serve
Spread the dip on a plate or serve on the side. Top with the hot smashed potatoes, fresh radishes, and leafy greens.
Tips & Swaps
No kidney beans? Use cannellini beans or chickpeas instead.
No vegan yogurt? Try silken tofu or a mix of blended cashews and water.
Make it a full meal : Add roasted broccoli, tofu cubes, or sautéed mushrooms.
Why I Keep Coming Back to This Dish
This recipe isn’t just easy or healthy—it’s one of those rare meals that feels indulgent and nourishing. It checks all the boxes: texture, flavor, comfort, and enough protein to leave you full without the sluggish.
When I first created this, I just wanted something satisfying to make after work. But now, it’s a go-to I return to again and again—and the kind of dish I´ll include for my monthly meal plan subscribers , because it solves the exact problem so many of us have: “I want to eat well, but I’m tired, and I don’t want to think.” Keep an eye on this space for the launch, coming soon.
Save & Share This Recipe
📌 Pin it, send it to a friend, or bookmark it for later—especially for those days when takeout feels tempting, but you do want to eat something homemade.