Crispy Smashed Potatoes
Crispy Smashed Potatoes: Golden, Garlicky, and Completely Addictive
These crispy smashed potatoes are the perfect side dish or snack when you’re craving something golden, crunchy, and full of flavor. They’re boiled until fork-tender, smashed to create jagged edges, and then roasted until gloriously crisp on the outside while staying fluffy inside. A finishing touch of garlic, herbs, and flaky salt takes them over the top.
The History and Inspiration Behind This Recipe
For me, these crispy smashed potatoes are all about the joy of simple cooking. I first started making them as a weeknight alternative to fries—something a little more rustic but just as satisfying. Now, they’re a go-to recipe anytime I want to impress guests or just treat myself to a batch of salty, crispy goodness. There’s nothing quite like that first crunch from a hot tray right out of the oven.
Why You’ll Love These Crispy Smashed Potatoes
These potatoes are proof that simple ingredients can lead to spectacular results. They have the crispy edge of a fry, the fluff of a roast potato, and a hit of garlicky, salty goodness that keeps you coming back for more. They’re naturally vegan, gluten-free, and totally customizable, making them perfect for any gathering or cozy night in.
Fun Flavor Variations For Your Crispy Smashed Potatoes
Why settle for plain when you can get creative with different flavor combinations:
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Garlic & Herb: Toss with minced garlic, chopped parsley, and rosemary right after baking.
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Smoky Paprika: Add smoked paprika and a pinch of chili powder for a bolder flavor.
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Cheesy Vibes: Sprinkle with nutritional yeast or your favorite vegan parmesan before serving.
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Zesty Lemon: Finish with lemon zest and a squeeze of juice for a bright, citrusy twist.
Serving Ideas For Your Crispy Smashed Potatoes
These crispy smashed potatoes are incredibly versatile and can be used in various ways:
- Classic Combo: go for the classic combo and serve with a side of fresh ketchup, the best way to eat any form of crispy potato.
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Perfect Side Dish: Serve with anything from tofu cutlets to veggie burgers, they are perfect with my black bean burgers!
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Party Appetizer: Serve on a platter with a herby vegan aioli, tahini dipping sauce, tzatziki, or go all in on the garlic and serve with my creamy garlic sauce!
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Snack Board Favorite: Add them to a board alongside olives, hummus, baba ganoush, garlic and dill cheese, and fresh veggies.
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Brunch Upgrade: Pair with tofu scramble or avocado toast for an indulgent morning plate.
Tips For The Best Crispy Smashed Potatoes
For the best results, follow these simple tips to perfect your crispy smashed potatoes every time:
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Use small potatoes: Baby gold or red potatoes work best for a balance of crispy skin and creamy center.
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Don’t skip the boil: Boil until fork-tender so they smash easily and cook evenly.
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Smash gently: Use the bottom of a glass to press without breaking them apart completely.
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Roast at high heat: A hot oven at 425°F to help get that beautiful crispy texture.
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Finish with flair: Don’t be afraid to add fresh herbs, garlic oil, or flaky salt right before serving.
The Final Bite
Crispy smashed potatoes are the kind of dish that disappears fast—whether they’re part of a big dinner spread or just a snack you eat straight off the tray. Their golden crunch, creamy centers, and endless flavor possibilities make them a staple in any plant-based kitchen. Once you make them, you’ll find yourself coming back to this recipe again and again. Leave a comment below to share your experience and any tips you may have for making these crispy smashed potatoes even more delicious!
Crispy Smashed Potatoes
Equipment
- Large Pot
- Baking Sheets
- Mixing Bowls
Ingredients
- 2 lbs Small Potatoes
- 2 tsp Sea Salt Divided
- 2 tbsp Olive Oil
- 1 tbsp Nutritional Yeast
- 1½ tsp Garlic Powder
- 1 tsp Onion Powder
- ¼ tsp Black Pepper
- 1 tbsp Fresh Herbs Finely chopped, I like to use chives, but parsley or dill are also great!
- 1 tsp Flakey Sea Salt Optional, to finish
Instructions
- Preheat the oven to 425°F. Place the potatoes and 1 teaspoon of the sea salt in a large pot and fill it with enough water to cover the potatoes by 1 inch. Bring to a boil and cook until the potatoes are soft and fork-tender, it should take about 15 to 20 minutes.
- Drain the potatoes and let them cool slightly, for about 5 to 10 minutes. On your lined baking sheet, take the potatoes and gently smash each of the potatoes until they are roughly about ¼ inch thick.
- Add the olive oil, nutritional yeast, garlic powder, onion powder, and the remaining tsp of sea salt to the mixing bowl, and gently mix together your spices. Then brush each potato with the oil and seasoning mix.
- Then gently place all the smashed potatoes in a mixing bowl. Add the olive oil, nutritional yeast, garlic powder, onion powder, and the remaining tsp of sea salt to the mixing bowl, and gently mix with your hands, coating each smashed potato
- Roast the potatoes for 25 to 30 minutes, or until the potatoes are golden brown and crispy around the edges. Remember to rotate the pans about halfway through the cooking time, so the potatoes cook evenly.
- Season to taste with flaky sea salt, and your fresh herbs and serve while still hot!
- These are best fresh, but store the leftovers in an airtight container in the fridge for up to 3 days. I recommend reheating these in the oven at 350°F for about 10 minutes, or until the potatoes are heated through. This way they will stay crispy.
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