Smashed Potatoes
Smashed potatoes, the perfect side dish or appetizer. They're soft on the inside but crispy on the outside. Only 6 delicious ingredients needed!
Servings: 4
Calories: 109kcal
Ingredients
- 1 pound small potatoes
- 1 tablespoon extra virgin olive oil
- ¼ teaspoon garlic powder
- ¼ teaspoon dried oregano
- ⅛ teaspoon salt
- ⅛ teaspoon ground black pepper
Instructions
- 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 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.
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: 1serving | Calories: 109kcal | Carbohydrates: 18.1g | Protein: 2g | Fat: 3.6g | Saturated Fat: 0.5g | Sodium: 81mg | Fiber: 2.8g | Sugar: 1.3g