Smashed Potatoes

These Smashed Potatoes are cooked tender, golden browned and buttery thanks to a combination of olive oil and vegan butter. Baked to crispy perfection, best hot from the oven and a great way to use a bag of potatoes. If you’ve never tried crispy smashed potatoes before, now is the time.

 

 

Fries, wedges, mashed potatoes are amazing but these smashed potatoes are so delicious for taste and texture and I tell you why:

Flavor: I find that potatoes are most delicious when packed with flavor so I added fresh garlic. And after baking I top them with scallions, fresh chives and parsley.

Rich and buttery: vegan butter and olive oil, both together make the Smashed Potatoes creamy, crispy, remarkable and seriously delicious.

Easy to make: I’ll show you my step by step pictures so you can see what the results look like and how it should be.

What you need for this Smashed Potatoes recipe:

• Potatoes
• Olive oil
• Vegan butter
• Garlic
• Parsley
• Chives
• Scallions

How to make Smashed Potatoes

Preheat oven to 430°F.

You will need a potato masher or a large fork and a baking sheet or a large casserole dish. 

Scrub the potatoes and clean them with water. Transfer them to a large pot with boiling water and cook them until tender. This will take approximately 20 minutes. Drain them into a colander let them cool down for 5 minutes.

Now prepare a baking sheet or casserole with 2 Tbsp olive oil. Mix remaining olive oil with pressed garlic, and cut vegan butter into small pieces or break into flakes.

Place potatoes on the baking sheet or in the casserole dish. Use a potato masher or fork to smash the potatoes gently. They should be about 1/2 inch high (thinner potatoes are more crispy).

When done, sprinkle with oil-garlic mixture and top with butter flakes. Season generously with a pinch salt and pepper.

Bake for around 25 minutes. Finally top with parsley, chives and scallions.

My tips and tricks

I would say don’t leave any leftover, because fresh is best. You want the Smashed Potatoes to be crispy hot from the oven.

Use potatoes that are not too big for the crispiness. Although the recipe will work for any potato variety, it won’t get that crispy texture, so you missing something out.

Serve them with a condiment for even more flavor like my Ranch Dressing, the Ranch Dip, or Corn Dip. 

Enjoy the Smashed Potatoes hot straight from the oven. Don’t wait for them to cool down. These are most enjoyable hot and crispy.

Use yellow or red potatoes for best flavor.

What to serve with Smashed Potatoes:

Salads like my Pea Salad or Casseroles. Check out my Vegetable Casserole and the Zucchini Casserole.

Cauliflower is also a great match for potatoes: try these Cauliflower Wings or the Bang Bang Cauliflower. 

If you try my Smashed Potatoes, tag me on Instagram or Facebook.

Chow me  a snapped picture, so I can see all your remakes.

Cheers, Florian.