... Deluxe Potatoes With Dipping Sauce | Dance of Stoves

Deluxe Potatoes With Dipping Sauce

Deluxe potatoes
The Asaltablogs challenge is here for another month; how time flies! This time we have chosen a recipe that we love and that we have never made at home, the delicious deluxe potatoes.

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Like Anna, years ago we used to go to a very famous fast-food chain, but like her, that stage of our life has already passed because now we take great care of our diet and precisely that type of food is not very healthy.

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Deluxe potatoes
The great thing about making our deluxe potatoes and dipping sauce is that we know exactly what we are eating and avoid preservatives and additives. 

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We had never dared with the recipe, but when we saw it on GastroAdikta (this month's blog attacked), we could not resist, and the result has been spectacular; they are even more prosperous than those we had tried before.

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Deluxe potatoes
We have versioned the original recipe (which you can see here). 

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We have organised it by substituting vegan mayonnaise and cream cheese for cream cheese made with soy milk, we have eliminated the flour, and we have made the potatoes baked instead of cooked and fried to have a faster and lighter version.

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Deluxe potatoes
We already knew Anna's blog, although thanks to the challenge, we have seen all her recipes to choose one, and even though it was difficult for us to decide, the result could not be better. Indeed we tried many more because they all look great. 

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We hope you like our version; we are going to do it very often!

Deluxe potatoes
Deluxe potatoes

Party Potatoes Deluxe are a staple at my family's holiday get-togethers. Creamy, crunchy, and decadent!

Deluxe potatoes

  • Author: Dance of Stoves
  • Preparation: 10 mins
  • Cook: 35 mins
  • Total: 45 minutes
  • Servings: 4 (1x), 8 (2x), 12 (3x)
  • Category: Appetizers, Gluten-Free
  • Cuisine: Vegan

Ingredients SCALE (1x)

For the potatoes:

  • 500 grams of potatoes (preferably small)
  • 1/2 teaspoon of sweet paprika
  • One teaspoon garlic powder
  • One teaspoon dried oregano
  • One teaspoon dried tarragon
  • One teaspoon dried thyme
  • One teaspoon of salt (optional)
  • Three tablespoons of extra virgin olive oil

For the sauce:

  • 50 grams of cream cheese
  • 75 grams of vegan (or mayonnaise)
  • 25 grams of fresh chives, very chopped
  • One teaspoon fresh basil
  • 1 tsp. dried oregano
  • One teaspoon mustard

Ingredients SCALE (2x)

For the potatoes:

  • 1000 grams of potatoes (preferably small)
  • One teaspoon of sweet paprika
  • Two teaspoon garlic powder
  • Two teaspoons dried oregano
  • Two teaspoons dried tarragon
  • Two teaspoons dried thyme
  • Two teaspoon salt (optional)
  • Six tablespoons of extra virgin olive oil

For the sauce:

  • 100 grams of cream cheese
  • 150 grams of vegan (or mayonnaise)
  • 50 grams of fresh chives, very chopped
  • Two teaspoons fresh basil
  • 2 tsp. dried oregano
  • Two teaspoon mustard

Ingredients SCALE (3x)

For the potatoes:

  • 1500 grams of potatoes (preferably small)
  • 1 1/2 teaspoon sweet paprika
  • Three teaspoon garlic powder
  • Three teaspoons dried oregano
  • Three teaspoons dried tarragon
  • Three teaspoons dried thyme
  • Three teaspoon salt (optional)
  • Nine tablespoons of extra virgin olive oil

For the sauce:

  • 150 grams of cream cheese
  • 225 grams of vegan (or mayonnaise)
  • 75 grams of fresh chives, very chopped
  • Three teaspoons fresh basil
  • 3 tsp. dried oregano
  • Three teaspoon mustard


  1. We wash the potatoes well; they must all be the same size, more or less. We cut them in half and make segments without peeling them.
  2. In a bowl, we mix the olive oil with the spices, add the potatoes and spread them well with the mixture.
  3. On a wire tray, we put baking paper and place our deluxe potatoes.
  4. With the preheated oven, we place the rack in the central height with heat up and down and leave them at 200 degrees for about 30 minutes if you like them soft or 35 if you want them crispy, although the time may vary depending on your oven.
  5. To make the sauce, you have to mix all the ingredients and preferably leave it in the fridge for a while so that it is cold.


  • Serving size: 1/4 of total recipe
  • Calories: 299 
  • Sugar: 1.7 g 
  • Sodium: 209.1 mg 
  • Fat: 20.7 g 
  • Saturated fat: 4.4 g 
  • Carbohydrates: 24.9 g 
  • Fiber: 3.8 g 
  • Protein: 5 g 
  • Cholesterol: 13.8 mg

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