Golden and crispy on the outside with soft, fluffy centers, these vegan smashed potatoes are one of my favorite comfort-food sides. I love how simple ingredients turn into something incredibly flavorful and satisfying. Whether I serve them as a snack, appetizer, or side dish, they always disappear fast.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 1/2 lb baby yellow potatoes
2 1/2 tablespoons olive oil
1 teaspoon garlic powder
3/4 teaspoon sea salt
1/2 teaspoon black pepper
1 tablespoon chopped parsley
Directions
I preheat the oven to 400°F and line a baking sheet with parchment paper.
I steam or boil the potatoes for about 15 minutes until they are fork-tender. Then I drain them well and pat them dry.
I arrange the potatoes on the prepared baking sheet and gently flatten each one using the bottom of a glass.
I brush the potatoes generously with olive oil and season them with garlic powder, sea salt, and black pepper.
I roast the potatoes for about 35 minutes until the edges become deeply golden and crispy.
I finish them with chopped parsley and serve them warm with my favorite vegan dipping sauce.
Servings and Timing
Servings: 4 servings
Prep Time: 10 minutes
Cooking Time: 50 minutes
Total Time: 60 minutes
Calories: 210 kcal per serving
Variations
I sometimes add smoked paprika or chili flakes when I want a smoky or spicy flavor. Fresh rosemary or thyme also works beautifully for an herby twist. When I want extra crispiness, I sprinkle a little cornstarch over the potatoes before roasting. For a cheesy vegan flavor, I occasionally add nutritional yeast right after baking.
Storage/Reheating
I store leftover smashed potatoes in an airtight container in the refrigerator for up to 3 days. To reheat them, I place them in the oven or air fryer at 375°F for several minutes until crispy again. I avoid microwaving them because the texture becomes soft instead of crunchy.
FAQs
Can I use larger potatoes instead of baby potatoes?
I can use larger potatoes, but I usually cut them into smaller chunks before boiling so they cook evenly and smash more easily.
How do I make the potatoes extra crispy?
I make sure the potatoes are very dry before roasting and avoid overcrowding the baking sheet so the edges crisp up properly.
Can I prepare these potatoes ahead of time?
I sometimes boil and smash the potatoes ahead of time, then roast them just before serving for the best texture.
What dipping sauces pair well with these potatoes?
I enjoy serving them with vegan garlic aioli, ketchup, spicy mayo, or dairy-free ranch dressing.
Can I make these in an air fryer?
Yes, I can cook them in an air fryer at 400°F until crispy and golden, usually in less time than the oven method.
Conclusion
These crispy vegan smashed potatoes are simple, comforting, and packed with flavor. I love how they turn basic ingredients into a crispy and satisfying dish that works for almost any meal. Whether I serve them as a side dish, appetizer, or snack, they always bring plenty of crunch and deliciousness to the table.
📖 Recipe:
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Crispy Vegan Smashed Potatoes
- Total Time: 60 minutes
- Yield: 4 servings
- Diet: Vegan
Description
These crispy vegan smashed potatoes are golden and crunchy on the outside with soft, fluffy centers. Made with simple pantry ingredients, they are an easy and satisfying side dish, snack, or appetizer.
Ingredients
1 1/2 lb baby yellow potatoes
2 1/2 tablespoons olive oil
1 teaspoon garlic powder
3/4 teaspoon sea salt
1/2 teaspoon black pepper
1 tablespoon chopped parsley
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Steam or boil the potatoes for about 15 minutes until fork-tender. Drain well and pat dry.
- Arrange the potatoes on the prepared baking sheet and gently flatten each one using the bottom of a glass.
- Brush the potatoes generously with olive oil and season with garlic powder, sea salt, and black pepper.
- Roast for about 35 minutes until the edges are deeply golden and crispy.
- Finish with chopped parsley and serve warm with your favorite vegan dipping sauce.
Notes
Add smoked paprika or chili flakes for a smoky or spicy flavor.
Fresh rosemary or thyme adds an herby twist.
Sprinkle a little cornstarch before roasting for extra crispiness.
Add nutritional yeast after baking for a cheesy vegan flavor.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven or air fryer at 375°F until crispy again.
Avoid microwaving to maintain crisp texture.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210 kcal
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg
