Smashed potatoes are an easy, savory finger food that you can customize with toppings, dips, and seasonings. Try this variation with edamame and white bean dip—ready in 20 minutes. Want more dip options? Try our other variations like peanut dip, saffron aioli dip, chickpea delight dip, green pea and mint dip, or herby aioli dip.
- Slotted spatula
- 1.5 lbs Little Potatoes
- 1 Tbsp olive oil
- 1/4 tsp kosher salt
- 1/8 tsp white pepper
Edamame and White Bean Dip:
- 1 cup edamame, blanched
- 1 (14 oz) can white beans, drained and rinsed
- 1/2 cup yogurt
- 1 Tbsp soy sauce
- 1 tsp rice vinegar
- 1/2 tsp honey
- 1 tsp chili flakes
Preheat the oven to 450 °F. Pierce the potatoes with a fork twice each.
Microwave for seven minutes on high heat.
Using a slotted spatula, gently squish the potatoes to make them a little flat.
Gently toss potatoes in olive oil, salt, and pepper. Bake in the oven for 10 minutes, flipping halfway on a parchment lined baking sheet.
While the potatoes are in the oven, blend all ingredients for the Edamame and White Bean Dip and blend well.
Top the smashed potatoes with the dip or serve on the side, and enjoy!