Golden and crunchy on the outside, tender and fluffy on the inside, these Vegan Smashed Potatoes are the perfect roasted side dish for the whole family. They're incredibly crispy, simple to prepare, and served with a delicious roasted garlic aioli!
This potato side dish includes boiling, smashing, and roasting. Though it may not be the most streamlined process, the outcome is beyond worth it.
The end product results in a crispy, golden exterior with a soft, and fluffy interior that is potato perfection!
Remember, the more you smash the potatoes to flatten them, the crispier they'll become. For extra crispiness, give them a thorough smash. If you prefer a softer interior, only lightly flatten them.
Serve these easy and delicious smashed potatoes as an appetizer or side dish and be sure not to forget the side of garlic aioli. It's a must!
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Ingredients
You only need four ingredients to make this easy smashed potato recipe.
Boil, smash, and roast the potatoes, and you'll have a tasty and fulfilling side dish that pairs well with various dinners!
Small Potatoes: For the best outcome, use Yukon Gold, yellow, or red potatoes. These smaller potatoes have a smooth, buttery texture that's perfect for smashing. I used a bag of mini yellow and red potatoes from Costco.
Olive Oil: Will assist the potatoes in getting extra crispy and crunchy.
Seasonings: I kept it simple here with salt and black pepper for the seasoning. But you can always add spices and herbs like paprika, garlic powder, onion powder, dried thyme, and rosemary.
Herbs: I added a mix of rosemary, dill, and parsley on top of the smashed potatoes for additional flavor and freshness.
See recipe card for quantities.
Helpful Equipment
These smashed potatoes come together easily with a few common kitchen equipment.
You'll need a large pot, 1-2 baking sheets, strainer, pastry brush (helpful but not mandatory), and a glass cup for smashing the potatoes.
How to Make This Recipe
The full written recipe can be found in the recipe card below.
Step 1: Wash the potatoes thoroughly then preheat the oven to 425F and line a large baking sheet with parchment paper.
Step 2: Place the potatoes in a large pot and cover them with water. Bring to a boil. Once boiling, add 1 teaspoon of salt and cook the potatoes for approximately 20 minutes, or until they are tender and can be easily pierced with a fork.
Step 3: Drain the potatoes and let them dry in the strainer for 5 minutes. Drizzle some olive oil onto the prepared baking tray, then transfer the potatoes onto it.
Step 4: Lightly oil the bottom of a wide drinking glass and press down on the potatoes to smash them. Keep in mind that thinner smashed potatoes will yield crispier results.
Step 5: Leave on the tray to steam dry for 5 minutes then brush the top of the smashed potatoes with olive oil and sprinkle generously with salt and black pepper.
Step 6: Bake for 45 minutes or until golden and crispy. Do not flip!
Sprinkle with chopped herbs and additional salt, if needed.
Serve with garlic aioli or dipping sauce of choice.
Note: If you smash them thinner, they will be crispier. Keep them thicker, they will be fluffier on the inside.
Substitutions & Variations
Feel free to change up the flavor profile depending on your preference!
Garlic and Herb Smashed Potatoes: Add garlic powder and chopped fresh herbs like rosemary, thyme, and parsley to the potatoes before roasting.
Parmesan Smashed Potatoes: Sprinkle vegan Parmesan cheese over the smashed potatoes at the half-way point in roasting to add a savory and cheesy flavor.
Loaded Smashed Potatoes: Top the smashed potatoes with crispy vegan bacon bits, shredded vegan cheese, sour cream, and chopped green onions after roasting for a loaded potato experience.
Spicy Smashed Potatoes: Toss the smashed potatoes in a mixture of olive oil, paprika, cayenne pepper, and garlic powder before roasting for a spicy kick.
Serving Ideas
Smashed potatoes complement a wide range of plant-based dishes and can be customized with different seasonings or sauces to match your main course.
Serve with a dip like Green Goddess Tahini Dressing, BBQ Sauce, Vegan Garlic Aioli, or Vegan Cheese Sauce.
They would be delicious as a side dish for a sandwich, vegan burger, roasted vegetables, bbq tofu, and more!
Tips & Tricks
While many typically add potatoes to already boiling water, adding them and then bringing the water to a boil will ensure even cooking!
After boiling, make sure to dry the potatoes thoroughly. This step ensures that when you smash them and bake them in the oven, they'll crisp up nicely. The drier the surface, the crispier they'll turn out!
Give them space by leaving a bit of room between each smashed potatoes-- this will help them evenly crisp up!
When it's time to smash the potatoes, lightly coat the bottom of a drinking glass or jar with olive oil before pressing down to flatten them. This will prevent the potato from sticking and ripping apart.
Don’t skimp on olive oil. This will help create a nice golden, crispy exterior.
If you smash them thinner, they will be crispier. Keep them thicker, they will be fluffier on the inside.
Storage
Store: If you have leftovers, store them in an airtight container for up to 5 days.
Reheat: To make these crispy again, reheat them in the oven at 400F for about 10 minutes or in an air fryer at 375F for about 4-5 minutes.
Frequently Asked Questions
A variety of potatoes can be used but smaller ones such as baby potatoes, red potatoes, or Yukon Golds are ideal.
Yes, air fry at 400F for 15-20 minutes or until crispy.
Use the bottom of a glass drinking cup, jar, or measuring cup.
I recommend mini potatoes for this-- large potatoes will take even longer to cook and won't be as crispy.
More Side Dish Recipes
Looking for other recipes like this? Try these:
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Recipe
Vegan Smashed Potatoes
Ingredients
- 20-24 mini Yukon Gold or Red Potatoes see note
- 2 tablespoons Extra-Virgin Olive Oil
- 1 ½ teaspoons Kosher Salt divided, see note
- ¼ teaspoon Black Pepper
- 2 tablespoons Chopped Fresh Herbs optional
- Garlic Aioli
Instructions
- Wash the potatoes thoroughly then preheat the oven to 425F and line a large baking sheet with parchment paper.
- Place the potatoes in a large pot and cover them with water. Bring to a boil. Once boiling, add 1 teaspoon of salt and cook the potatoes for approximately 20 minutes, or until they are tender and can be easily pierced with a fork.
- Cooking time may differ based on potato size, so it's recommended to check every 10 minutes by inserting the tip of a sharp knife into the largest potato.
- Drain the potatoes and let them dry in the strainer for 5 minutes. Drizzle some olive oil onto the prepared baking tray, then transfer the potatoes onto it.
- Lightly oil the bottom of a wide drinking glass and press down on the potatoes to smash them. Keep in mind that thinner smashed potatoes will yield crispier results.
- Leave on the tray to steam dry for 5 minutes.
- Brush the top of the smashed potatoes with olive oil and sprinkle generously with salt and black pepper. If you want to enhance the flavor with seasonings such as garlic powder, onion powder, smoked paprika, or dried herbs-- add those now.
- Bake for 40-45 minutes or until golden and crispy. Do not flip!
- Sprinkle with chopped herbs and additional salt, if desired.
- Serve with garlic aioli or dipping sauce of choice. Enjoy!
Notes
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Charlene says
Absolutely Devine. Best thing ever!!!
Liv says
Thanks for trying it out! 🙂