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Smashed potatoes are creamy and fluffy inside with super crispy, crunchy edges & endlessly customizable seasonings – a crowd-pleasing side dish for any meal!
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Why You’ll Love This Recipe
You can never have too many simple potato side dishes to wow family and friends with. Instead of fluffy vegan mashed potatoes or ultra-creamy vegan scalloped potatoes, oven-roasted smashed potatoes are a must-try for those who love potatoes crispy. When paired with a simple garlicky seasoning, they become truly delectable.
Made by par-boiling potatoes until tender, smashing them thin, then roasting them with olive oil and seasonings until ultra-crispy outside and fluffy inside, they’re a truly delectable, naturally gluten-free and vegan side dish. They’re perfect for family dinners, holidays, game days, and even as a finger food snack alternative to classic crispy French fries.
Ingredient Notes
Recipe Variations
This simple potato side dish is infinitely adaptable with different herbs and seasonings like:
- Fresh herbs: To garnish – i.e., parsley, dill, green onions, chives, etc.
- Other seasonings: Try onion powder, cumin, Cajun seasoning, chili/cayenne pepper, red pepper flakes, curry powder, garam masala, etc.
- Vegan parmesan: Shredded over the smashed baby potatoes in the last 5 minutes of baking. Vegan cheddar will also work.
- Lemon: Add a little lemon juice and/or zest when serving.
To avoid burning the herbs (fresh or dried), only add them in the last 5-10 minutes.
How to Make Smashed Potatoes
Keep scrolling to the recipe card for the complete list of ingredients and recipe instructions!
Step 1: First, wash the potatoes, then transfer them to a large pot filled with water and 1 teaspoon of salt. Bring to a boil and cook for 5-10 minutes, or until fork-tender (this depends on their size). Drain and place back in the pot to steam dry while preheating the oven to 425°F/220°C.
Step 2: Line a large baking sheet with parchment paper. Then, spread ¼ cup olive oil over that and add the potatoes. Lightly oil the bottom of a mug/glass, then firmly press each potato until ¼-½-inch thick (thinner = crispier). Leave space between each one.
Chef’s tip: It’s better NOT to use parchment paper for ultimate browning/crispiness.
Step 3: Sprinkle the smashed yellow potatoes with the spices and remaining salt, then drizzle with olive oil and roast for about 30 minutes, first checking at 15 minutes, then continuing until the edges are golden and crispy. Finally, remove the oven-baked smashed potatoes from the oven. Season with more salt and pepper if desired, then serve warm. Enjoy!
Broil the potatoes for a few minutes at the end for extra crispiness.
FAQs
You could clean, boil, and smash the potatoes 2 days in advance. Season and roast as preferred.
Sure! Simply cook them until fork-tender, then smash and roast. Larger potatoes won’t be as crispy.
Sure – for simple air fryer smashed potatoes, oil the air fryer basket, and cook in a single layer in a preheated air fryer at 380°F/195°C for 15-18 minutes.
Pro Recipe Tips
- Don’t under-boil them: They need to be soft enough to smash – the cooking time will vary based on the size of the potatoes.
- Smash thinly: Aim for ½/-¼ inch. The thinner the potato, the crispier it’ll be.
- For the crispiest smashed potatoes: Ensure they steam dry after cooking, smash until as thin as possible, don’t omit the oil, and embrace messy smashing with lots of ridges for lots of crispy edges.
What To Serve with Smashed Potatoes
These smashed golden potatoes are a versatile side that pairs with tons of proteins and mains, including:
- With sauce: Like marinara, guacamole (or Mexican avocado crema), vegan pesto, vegan mayo, plant-based sour cream, or tzatziki, vegan cheese sauce like this nacho cheese, buffalo sauce, etc.
- At BBQs: Alongside grilled tofu steaks, BBQ tempeh, vegan sausages, BBQ jackfruit, etc.
- On a holiday table: With green bean casserole, vegan stuffing, air fryer Brussels sprouts, spicy roasted cauliflower, etc.
- At a vegan roast dinner: Alongside this easy vegan lentil loaf, vegan lentil shepherd’s pie, etc.
- With a salad: For savory crunch – they’re delicious!
Storage Instructions
Store: While smashed potatoes are crispiest directly from the oven, leftovers will store in an airtight container in the refrigerator for 4-5 days.
Freeze: Flash freeze them until solid and transfer to a Ziplock/freezer-safe container. Store for 4-6 months, then thaw in the fridge overnight.
Reheat: In the oven at 350°F/180°C, until heated through and crispy (about 10-15 minutes OR 8-10 minutes in an air fryer).
More Vegan Potato Recipes You’ll Love
Vegan Side Dishes
Garlic Roasted Baby Potatoes
Vegan Dinners
Healthy Roasted Potato Salad
Vegan Appetizers
Zucchini Potato Bake
Vegan Appetizers
Crispy Garlic Baked Potato Wedges (+ Air Fryer Method)
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Crispy Smashed Potatoes
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Equipment
Ingredients
- 24 ounces of baby yellow potatoes washed
- Water
- 1 ½ teaspoons of salt divided
- ¼ cup of olive oil plus more for drizzling
- 1 teaspoon of garlic powder
- ¼ teaspoon of salt
- ½ teaspoon of black pepper
- 1 teaspoon of Italian seasoning (optional)
- ½ teaspoon of smoked paprika (optional)
Instructions
- Add the potatoes to a large pot and fill with water until they are fully submerged. Add 1 teaspoon of salt and bring to a boil.
- Once boiling, cook for 5 minutes, then check a potato for tenderness by piercing it with a fork. If fork-tender, drain and set aside to cool slightly while the oven preheats.
- Preheat the oven to 425 degrees F (220 degrees C). Line a large baking sheet with parchment paper or a silicone mat.
- Pour ¼ cup of olive oil onto the baking sheet and spread evenly. Add the cooked potatoes to the sheet.
- Lightly oil the bottom of a mug or glass, then press down on each potato until it’s about ¼ to ½ inch thick. Be sure to leave space between each one.
- Sprinkle with the remaining ½ teaspoon of salt, garlic powder, black pepper, and optional Italian seasoning and smoked paprika. Drizzle a little more olive oil over the tops of the potatoes.
- Roast for 30 minutes, checking after 15 minutes. Continue cooking until the edges are golden and crispy.
- Remove from the oven and season with more salt and pepper if desired.
- Serve hot.
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Notes
- Don’t under-boil them: They need to be soft enough to smash – the cooking time will vary based on the size of the potatoes.
- Smash thinly: Aim for ½/-¼ inch. The thinner the potato, the crispier it’ll be.
- For the crispiest smashed potatoes: Ensure they steam dry after cooking, smash until as thin as possible, don’t omit the oil, and embrace messy smashing with lots of ridges for lots of crispy edges.
