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
