Smashed Potatoes – Simple Vegan Blog

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Smashed potatoes, the perfect side dish or appetizer. They’re soft on the inside but crispy on the outside. Only 6 delicious ingredients needed!

Photo of a plate of smashed potatoes

Smashed potatoes are one of my favorite side dishes, especially for special occasions such as Christmas or Thanksgiving. They are amazingly tasty and easy to make, and I’m OBSESSED with them!

Besides, potatoes are so nutritious and inexpensive, and you can find them practically everywhere. For this recipe you can use any kind of potatoes, so feel free to make it with your favorite ones.

The secret to making the best smashed potatoes is boiling them first until fork tender and then bake them until golden brown. You won’t believe how GOOD they turn out if you follow these easy steps!

Smashed potatoes, fluffy and soft on the inside and extremely crispy on the outside. They are one of the simplest recipes you’ll ever prepare, and to make them you only need 6 ingredients.

How to make smashed potatoes – Step by step

Step-by-step photos of how to make smashed potatoes
  • Bring a pot of water to a boil (photo 1) and cook the potatoes for 20 minutes or until fork tender (photo 2).
  • Preheat the oven to 450ºF or 230ºC.
  • Drain the potatoes and place them onto a lined baking sheet (photo 3). Then mash them with a potato masher, a fork, or the flat bottom of a drinking glass (photo 4).
  • Drizzle the potatoes with the oil (photo 5) and then sprinkle the spices over them (photo 6)
  • Bake for 20 minutes or until they are golden and crispy (photo 7). I added some chopped fresh parsley on top (photo 8), but that’s optional.
  • Serve immediately.

Pro tips

  • You can use any kind of potatoes for this recipe.
  • Don’t add any salt to the boiling water if you don’t want to.
  • Feel free to use more oil or replace it with vegan butter instead. I suggest you use extra virgin olive oil, though.
  • Customize your crispy smashed potatoes with your favorite spices and herbs. Just remember to add the fresh herbs right before serving.
  • If you want to save some time, you can boil the potatoes the day before, transfer them to a sealed container, and keep them in the fridge. The next day, smash and season the potatoes and bake them for 2-3 more minutes.
Close-up shot of a plate of smashed potatoes

What are smashed potatoes?

Smashed potatoes are served with their skin and you don’t actually purée them. You need to boil the potatoes first, then mash them with a potato masher, a fork, or the flat bottom of a drinking glass, and finally season and bake them until golden brown and crispy.

How long will these smashed potatoes keep?

Remember to keep the leftovers (if you have any!) in a sealed container in the fridge for 5-7 days. If they smell good and taste good, you can eat them.

How to serve smashed potatoes

I love to add some toppings such as tempeh bacon or vegan Parmesan cheese to make the potatoes even more flavorful.

If you use vegan Parmesan cheese, I recommend you sprinkle it over your potatoes and then bake them for 3-5 more minutes. You can also add them after baking and right before serving.

Looking for more side dish recipes?

Photo of a plate of crispy smashed potatoes

Did you make this smashed potatoes recipe?

Please leave a comment below, share it, or rate it. You can also FOLLOW ME on FACEBOOKINSTAGRAM, and PINTEREST. I’d love to see what you cook!

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Square photo of a plate of smashed potatoes

Smashed Potatoes



  • Author:

    Iosune


  • Prep:

    10 mins


  • Cook:

    40 mins


  • Total:

    50 mins

  • 24 1x

  • Side Dish, Appetizer

  • American

  • Vegan


Servings 24 1x


Scale


Tap or hover over number to scale servings

Smashed potatoes, the perfect side dish or appetizer. They’re soft on the inside but crispy on the outside. Only 6 delicious ingredients needed!

Ingredients

  • 1 pound small potatoes (450 g)
  • 1 tbsp extra virgin olive oil 
  • 1/4 tsp garlic powder
  • 1/4 tsp dried oregano
  • 1/8 tsp salt
  • 1/8 tsp ground black pepper

Instructions

  1. Bring a pot of water to a boil and cook the potatoes for 20 minutes or until fork-tender.
  2. Preheat the oven to 450ºF or 230ºC.
  3. Drain the potatoes and place them onto a lined baking sheet. Then mash them with a potato masher, a fork, or the flat bottom of a drinking glass. Press gently so you don’t break the potatoes apart.
  4. Drizzle the potatoes with the oil and then sprinkle the spices (garlic powder, oregano, salt, and pepper). 
  5. Bake for 20 minutes or until they are golden and crispy. I added some chopped fresh parsley on top, but that’s optional.
  6. Serve immediately with some tempeh bacon and vegan Parmesan cheese on top.
  7. Keep the leftovers in a sealed container in the fridge for 5-7 days.

Notes

  • You can use any kind of potatoes for this recipe.
  • Don’t add any salt to the boiling water if you don’t want to.
  • Feel free to use more oil or replace it with vegan butter instead. I suggest you use extra virgin olive oil, though.
  • Customize your crispy smashed potatoes with your favorite spices and herbs. Just remember to add the fresh herbs right before serving.
  • If you want to save some time, you can boil the potatoes the day before, transfer them to a sealed container, and keep them in the fridge. The next day, smash and season the potatoes and bake them for 2-3 more minutes.

Nutrition

  • Serving Size: 1/4 of the recipe
  • Calories: 109
  • Sugar: 1.3 g
  • Sodium: 81 mg
  • Fat: 3.6 g
  • Saturated Fat: 0.5 g
  • Carbohydrates: 18.1 g
  • Fiber: 2.8 g
  • Protein: 2 g

Curved “made this” textMADETHISRecipe?

Update Notes: This post was originally published in December of 2018, but was republished with new photos, step by step instructions, and tips in October of 2020.



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