For deep frying option: 6 cups high-heat frying oil (ex: vegetable oil, canola oil, peanut oil, avocado oil, grapeseed oil)
Prep Time: 10min | Cook Time: 15min
Preheat the oven to 400°F.
Toss the potatoes in a large bowl with the olive oil, 1 teaspoon of the salt, and 1 teaspoon of the pepper. Transfer to a sheet pan and roast until fork-tender, 12 to 15 minutes. Remove the pan from the oven and allow the potatoes to cool on the pan for just a bit. Optional: if you would like to deep fry the potatoes for extra crispiness, start heating the frying oil to 375°F (190°C) in a deep-fryer or large pot on stove. If you prefer not to deep fry, keep oven on at 400°F.
Meanwhile, in a food processor, combine the vegan mayo, vegan Worcestershire sauce, mustard, vinegar, sugar, and remaining ½ teaspoon salt and ½ teaspoon pepper. Pulse until smooth.
Once the potatoes are cool, using your hands, gently press down on potatoes to “smash” but do not flatten completely. Optional: once the frying oil reaches 375°F (190°C), or to the point where the oil is rippling and not smoking, submerge the potatoes in the oil for 2-3 minutes or until edges are golden brown. Once fried, place potatoes on an empty sheet pan with paper towels underneath. Let cool for at least 5 minutes. If you are not deep frying, place potatoes back in oven for 5-10 minutes or until edges are golden brown. Remove from oven and cool for at least 5 minutes.
Once cool, toss the potatoes in a medium bowl with the sauce. Serve immediately.
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