Vegan Smashed Potatoes
Golden and crunchy on the exterior, 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!
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Servings: 6
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
Important Note about Salt: Not all salts are made equal and cannot be substituted 1:1. If you are substituting table salt for kosher salt, you will need to cut the amount called for in the recipe by at least half.
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!
If you smash them thinner, they will be crispier. Keep them thicker, they will be fluffier on the inside.
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