Makes 20 hors d’oeuvres
Total time: 1 1/2 hours || Active time: 20 minutes
I know. Adorable, right?
A tender roasted potato with a creamy, eggy filling. Sprinkled with a little paprika and a sprig of dill, they taste as irresistible as they look.
My first meeting with deviled potatoes was when my friend Lauren made them for an Omaha potluck. And of course I came to expect an inviting trayful at all subsequent potlucks. But then Lauren moved away and I was stuck staring at a tray of…nothing. Only my own tears.
The recipe she used (and I think most people use this one) is from VegWeb, called Potato Angels. Awww!
I wanted to make a version that would be perfect for Passover or Easter. Pop them into one of those vintage egg trays and impress everyone.
Happy first day of Spring, everyone!
Notes
~A little black salt, called kala namak, is used for the eggy flavor, but you can use regular old salt, too. Just reduce the amount to 3/4 teaspoon. But kala namak is a really fun ingredient, and great in tofu egg salads, or vegan omelets, so pick some up at a specialty shop or order it for good times.
~I actually didn’t have a vintage egg tray, so I cut off just a tiny sliver of potato at the bottom, to prevent wobbling. But a little wobble isn’t going to hurt anyone.
~Try to find egg-shaped yukon gold potatoes that are all as close in size as possible. As you can see from the pic, they aren’t going to be totally perfect, but that adds to the cuteness.
~Use a jar of ground black pepper instead of fresh ground black pepper. I dunno, it just kind of adds to the authenticity!
~If you don’t have a pastry tip you can slice off the corner of a plastic bag with a 1/2 inch slit and pipe the filling in that way. Alternatively, you can use a rounded tablespoon to scoop it in. But get a pastry bag and pastry tip (I used Wilton 4B), it’s fun!
Ingredients
1 1/2 lbs small thin-skinned potatoes, like yukon gold (about 10)
1 tablespoon olive oil
1/2 cup cashews, soaked in water for at least 2 hours
3/4 cup vegetable broth (or water)
1/2 teaspoon turmeric
1 teaspoon kala manak black salt (or 3/4 teaspoon regular salt)
2 teaspoons fresh lemon juice
A big pinch black pepper
For garnish:
Sweet paprika
Fresh dill
Directions
Preheat oven to 350 F. Line a rimmed baking sheet with parchment paper.
Slice potatoes across the waist and place on baking sheet. Drizzle with olive oil and sprinkle with a pinch of salt. Rub potatoes to coat, and place cut-side down on the baking sheet. Bake for 30 minutes, until potatoes are tender.
In the meantime, drain the cashews and place them in the blender with vegetable broth and turmeric. Blend until completely smooth, scraping the sides of the food processor with a spatula occasionally to make sure you get everything. This could 1 to 5 minutes depending on the strength of your blender.
When potatoes are tender, remove from the oven. When cool enough to handle, but still hot, scoop the centers out with a melon baller or rounded teaspoon, leaving about 1/4 inch lining of potato inside.
Place the scooped out potato into a mixing bowl and mash until smooth. It’s important that they’re still warm so that they mash well. Add the cashew cream mixture, salt, lemon juice and black pepper, and continue to mash until well incorporated. Chill in the fridge for about 30 minutes so that the mixture stiffens up.
Once cool, scoop into pastry bag fit with a medium sized serrated tip (I use Wilton 4B) and fill potatoes. Sprinkle with paprika and top with a little sprig of thyme. Keep chilled until ready to serve! These taste best at room temp, I think. Enjoy!
Holy moly I am stoked to make these.
These are ridiculously cute! I love this idea. Hope to test this out for Easter.
These look very yummy. I see a trip to the produce market in my future to pick out some small yukon gold potatoes.
My husband is allergic to cashews.
Will any other nut work? What do you
Recommend?
The VegWeb recipe calls for vegan mayo, so try that! Otherwise, almonds can work. But they need to be blended like crazy.
I’ve used white beans before and it worked.
These look so awesome! Plus they’re the perfect vegan substitute to Gilmore Girls-esque shenanigans!
Omg. In my pre-vegan days, I was a deviled egg FIEND. These are adorable and I’m so excited to give them a shot for our Easter gathering! (And additional non-Easter gatherings).
OMG – thank you. I have been missing deviled anything since going vegan. I just ordered some kala manak and can’t wait to try this~
Adorable! Im just gonna make these for myself…
What a fantastic idea, my son loves deviled eggs. I think these will be an even bigger hit!
those look amazing!
i have made the potato angels recipe for a few parties and i recommend throwing in an extra potato or two to ensure you have enough filling!
I love these, who knew potatoes could be such a show-stopper?!
On a side note..I must plant dill this year- amazing stuff!
Amazing! You have answered my soul’s call! 🙂 Passover will never be the same again.
Oh my gosh! YAY! These look so amazing! I’m really excited that there are recipes posted more frequently, too!
This looks amazing! Are the cashews raw?
Just unroasted is fine!
Awesome!
I have been looking for something like this for years, I just didn’t know it. Thanks for bringing it to my attention.
Thank you for giving the recipe author credit (he’s my husband). :))
These look amazing! I was just looking for vegan hors doeuvres recipes too!
You are so right about kala namak — we use it all the time! It definitely is a flavor enhancer 🙂
SO CUTE! And REALLY kosher for Passover!! Nicely done! Do you think raw sunflower seeds would work?
Looks great! I’ve actually always hated deviled eggs. I love food, but I’ve never been able to get over the texture of hard-boiled eggs. These look like an amazing alternative! And just a heads up, you use dill in your recipe but say to garnish with thyme in the directions. Thanks for inspiring a novice vegan to get creative!
those are soooooo cute! I want them RIGHT. NOW.
manohman! It’s been too long since I’ve checked your blog! There are seriously a dozen new recipes on here that I can’t wait to try! Vanilla & ginger soup! Kale slaw! Grapefruit salad- all amazingly delicious and appealing! So excited to have the PPK in my life! xo, andrea
Awesome recipe! They look so pretty, and the best thing is I have all the ingredients (except the dill) already…
Love these! My daughter loves deviled eggs so i will have to try these on her.
i’m glad you’re posting so many good eats again! i was working at the ecopolitan when you stopped by during your traveling times, but was too much of a wiener to do anything but not say hello. so, hello, and i’m amped to play with your most recent ideas.
love.
Can’t wait to try this recipe at my next gathering. Always looking for ways to stretch the non-vegan accessories like my devilled egg carousel – it’s cool, I swear LOL. Devilish Potatoes will go GREAT in it! Stuffed mushrooms, chocolate covered strawberries and truffles have so far helped extend this accessory into a more vegan lifestyle, but I’m happy to add another to the list! Thank you 🙂
I swear you’re a mind reader. I just told my hubby I needed to find an alternative to the deviled egg…a family tradition…every holiday. You came to my rescue. Thank you…again!
Made these last night for my (non-vegan) family, and they wouldn’t stop raving. Will definitely be making these again next week for Easter!
I made these yesterday, and they are delicious! We couldn’t stop eating them!
This is such a super-creative recipe! I’m excited to make this one day. This could even work as a main course with a larger potato, served with a salad or soup on the side.
I made this recipe today, not knowing what to expect – first time using cashews in a dish other than cashew milk and first time trying kala namak. The potatoes were incredibly delicious, everyone who tried them loved them. It sure looks like this will be a regular dish for special occasions. Thank you so much for sharing the recipe!
Fantastic idea, and a bit fun and retro. They look like something I remember seeing in one of my culinary training textbooks. And I love how simple they are in the making, so that you have enough time to spend presenting and assembling them. The filling looks so deliciously versatile.. and paired with something as delicious as baked potatoes, who could say no?!
I will definitely try this! I’m curious though…no mustard? I’m sure I’ll adapt the recipe a few times, but there must be mustard.
I don’t have black salt, but I do have The Vegg. Do you think adding a teaspoon of the blended Vegg will add the needed sulfur/eggy flavor?
Can’t wait to try it!! And I am not even a Vegan, well yet……this could be the recipe that flips me to the other side….woot!!!
I just posted a recipe for Deviled Spuds earlier this month! (http://tempehtantrum.blogspot.com/2013/03/recipe-deviled-spuds.html)
Soon enough, us vegans will have to start combing the yard sales for those egg trays (I’m sure there’s not too many of us that have them unless they’re an artifact from our pre-vegan days. Haha)
Thyme? Or dill?
Just curious….does everyone agree to serve at room temp? I would have thought warmed would be the best but since I am making it tomorrow for tomorrow….no time to try both ways so need advice.
I’m planning on making these tomorrow, but I couldn’t find black salt. Any suggestions for another way to get that eggy/sulfur taste?
Nah, that’s really the only (vegan) way. But it will still be so yummy! Add a teaspoon of mustard, as another comment suggested.
Hi
Whenever I find a recipe I might like, I go right to the reviews to get the low down. Well, ok, you have never let me down in the 6 years I have been cooking w you, but still…. So it drives me crazy when everyones all “That looks good,” “Good idea,” “Ohhhh I gotta make this,” but nobody has actually eaten it. Well, lemme tell ya, I made these tonite for our Easter dinner with the most anti-vegan food eater I know and he (and we) said it was the best meal he has had. We served it along with your Chesapeake Tempeh Cakes, flat green beans, remoulade, and generic dinner rolls. There were no left overs. These little devilish potatoes were most loved. Thank you for all the recipes which become our family meals, holiday menus, etc. You never fail to wow my tastebuds. Thank you!
Thank you! And I personally love when people say “looks good” etc, because, I dunno, it’s exciting and makes the work seem worth it! Sometimes no one comments and, as the author, you’re all “what’s wrong with the recipe?” But I love the reviews, too.
I just made a batch with purple fingerling potatoes and I’m ridiculously excited to bring them to a family function tomorrow. I have the filling in the fridge setting, but I had to try it already and it is delish! I added horseradish for an extra kick (and because my mom always made deviled eggs with it).
I tried the potato angel recipe on VegWeb but as good as it is I’ve never been crazy about it because it uses the processed mayo. Thank you for a more natural alternative! You rock!
Oh, my, goodness! These are really good and unbelievably easy. So good and so worth the energy!!!! Thank you for posting this!
I thought these were adorable and couldn’t wait to try them. I made the recipe with a bag of baby potatoes and they turned out great! The recipe was pretty easy (less work than devilled eggs ever were) and quicker with the baby potatoes (they only take 15 minutes in the oven). They were a hit at our Easter brunch.