Smashed potatoes, the perfect side dish or appetizer. They’re fully on the inside, but crispy on the outside. Only 6 ingredients needed!
Smashed potatoes (and basically any roasted potatoes recipe) are my all-time favorite side dish, especially for especial occasions, like Christmas or Thanksgiving, but I make them all the time, all year long, I’m obsessed!
Potatoes are so nutritious and inexpensive. Besides, everybody loves them, that’s why this recipe is a must, you really need to give it a try, seriously.
Smashed potatoes and mashed potatoes aren’t the same. To make smashed potatoes 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.
If I had to choose between them, I would choose this recipe. Mashed potatoes are delicious, but these smashed potatoes are out of this world.
The trick to make amazing roasted or smashed potatoes is to boil the potatoes first until fork tender and then bake them until golden brown. It’s that simple!
Following this recipe, you’ll get the best potatoes you’ve ever had. They’re so fluffy and soft in the inside and extremely crispy on the outside. I’m sure you’re going to love them!
smashed potatoes ingredients
- Small potatoes – Use any type of potatoes you have on hand, this recipe always works.
- Extra virgin olive oil – I’m Spanish, so I use extra virgin olive oil to cook most of my dishes. However, any type of oil is okay. I always use extra virgin oils when possible because they’re healthier, but it’s up to you. If you don’t eat oil, just omit it.
- Garlic powder – Onion powder is a great alternative, or even you could add both.
- Dried oregano – If you want to use fresh oregano, add it just before serving or 5 minutes before you remove the potatoes from the oven.
- Salt – I always use Himalayan pink salt, but any type of salt is okay.
- Ground black pepper – Fresh ground black pepper tastes best. However, I find store-bought ground black pepper more convenient and also easier to measure with a teaspoon.
tips to make smashed potatoes
- I didn’t add any salt to the boiling water, but it’s up to you.
- Use more oil if you want, or even vegan butter instead.
- Feel free to add any spices or herbs you want. Just remember to add fresh herbs just before serving.
- You could also add tempeh bacon or some lemon juice just before serving, especially if you don’t use oil.
- Some non-vegan recipes call for some type of cheese, so you could use any store-bought plant-based cheese (after baking the potatoes for 20 minutes) and then bake them again until the cheese is melted. You could also add our vegan Parmesan cheese and bake for 3-5 minutes more or add it just before serving.
- Some people flip the potatoes and add more oil and spices after baking them for 10 minutes, and then bake them again until golden brown. I think it’s not necessary and you can save some time and effort.
- You can boil the potatoes the day before, cool them at room temperature and keep them in a sealed container in the fridge. The next day, smash and season the potatoes and bake for 2-3 more minutes.
looking for more potato recipes?
- Vegan Mashed Potatoes
- Roasted Pesto Potatoes
- Baked Potato Wedges
- Vegan Hasselback Potatoes
- Vegan Potato Salad
did you make this smashed potatoes recipe?
Please leave a comment below, share it, rate it or tag a picture @simpleveganblog on Instagram and hashtag it #simpleveganblog. We’d love to see what you cook!
- 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
- Bring a pot of water to a boil and cook the potatoes for 20 minutes or until fork-tender.
- Preheat the oven to 450ºF or 230ºC.
- 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.
- Drizzle the potatoes with the oil and then sprinkle with the spices (garlic powder, oregano, salt, and pepper).
- Bake for 20 minutes or until they are golden and crispy. I added some chopped fresh parsley on top, but that’s optional.
- Serve immediately with some tempeh bacon and vegan Parmesan cheese on top.
- Keep the leftovers in a sealed container in the fridge for 5-7 days.
- 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.
- 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