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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
  • 2-4 1x
  • Side Dish, Appetizer
  • American
  • Vegan

Servings 2-4 1x

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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!


  • 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


  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.


  • 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