Crispy, creamy and purely delicious, these crispy smashed potatoes are ultra crispy on the outside, soft and fluffy on the inside. Finish it off with a drizzle of lemon tahini sauce, scallions and parsley, and hello deliciousness!
I made these vegan smashed potatoes for the first time a few months ago, sharing them on Instagram. So today, I finally share with you these fabulously, healthy, easy to make crispy smashed potatoes!
Crispy smashed potatoes are better than french fries in my book and remind me a lot of hash browns, cooking up crispy on the outside and tender on the inside. If you love hash browns, you’re going to love this too!
Crispy Smashed Potatoes
This recipe is a little different than most. One common step missing is boiling the potatoes first and then baking. Wether boiled for 20 minutes or baked for 20 minutes, they become soft enough to smash and were still tender inside and crispy outside. I only tested with smaller baby potatoes, if using larger ones bake an extra 10 minutes or so before trying to smash. I opted to make this a recipe for no-boil crispy smashed potatoes, because one less pot to wash is always a plus!
Enjoy these crispy smashed potatoes as a mono meal or share as an appetizer or snack. Use whatever toppings you like. They are great plain with salt, or drizzled with this Sriracha Cashew Cream Sauce, Vegan Cashew Sour Cream, Chipotle Tahini Dressing, or as my daughter likes – ketchup.
How To Make Crispy Smashed Potatoes
- Start by heating the oven good and well, at 450 degrees.
- Scrub the potatoes and give them a nice coat of olive oil.
- Bake for 40 – 50 minutes.
- Half way through cooking, pull out the baking sheet and give the potatoes a good smash using the bottom of a flat mug or large measuring cup.
- Brush with oil, sprinkle with mineral salt and herbs, place back in the oven to brown & crisp to perfection.
And voila…we’ve done it! Delicious, vegan crispy smashed potatoes for you and me! Who needs to boil when we can roast all the way through. :)
I hope you LOVE these tasty smashed potatoes! They’re:
- Super easy to make
- Gluten free
- Budget Friendly
- Kid Friendly
- & So delicious!
These smashed potatoes are one of my daughters favorite things ever, next to these Vegan Stuffed Shells! I think she could live on both of them. They are great by themselves as mentioned above, or paired with a Tofu Scramble or vegan sausage on the side, like Field Roast.
More Potato Inspiration
Potatoes are inexpensive, available all year around, and are can be used is a variety of recipes. Take a look at these other vegan recipe using potatoes, you may find a new favorite!
- Easy Oven-Roasted Red Potatoes
- Instant Pot Mashed Potatoes
- 5-Ingredient Kielbasa with Peppers & Potatoes
- Creamy Potato & Chickpea Salad
- See all Potato recipes on TSV!
CRISPY SMASHED POTATOES
These are every bit as good as they sound – and then some! This is a no-boil recipe using smaller sized potatoes.
- Prep Time: 10 min
- Cook Time: 45 min
- Total Time: 55 minutes
- Yield: Serves 4 1x
- Category: Side, Snack
- Cuisine: Vegan
Ingredients
Potatoes
- 1 1/2 lbs. baby potatoes (red, white, gold or purple)
- 3 tablespoons olive oil
- 1/2 teaspoon thyme or za’atar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon mineral salt
Lemon-Tahini Dressing
- 3 tablespoons tahini
- 2 – 4 tablespoon water
- juice of one lemon
- good pinch of salt
- dash of garlic powder
To serve
- 2 scallions, thinly sliced
- 1/4 cup chopped parsley
Instructions
Preheat oven to 450 degrees F.
Line a baking sheet with silpat, parchment paper or lightly grease with oil.
Potatoes: Using 1 tablespoon of oil, coat potatoes well by tossing them together in a medium size bowl. Transfer potatoes to a lined baking sheet and place on center rack in the oven for 20 minutes, 25 – 30 if potatoes are on the larger side.
Carefully remove from oven, using a flat bottom item (I used the bottom of a 1 cup measure) or back of big spatula, smash potatoes. Smash to about 1/2 inch, a little smaller if you can without them falling apart too much. Use a fork to help remove tators that may stick to your smasher of choice. It’s ok if they fall apart a little, they should crisp up and stick together once finished.
Place potatoes back in the oven and continue to bake for 20 – 25 minutes, until edges are deliciously golden and crispy looking. Bake longer if you prefer very crispy potatoes!
Dressing: In a small dish, mix together the lemon-tahini dressing. Start with the small amount of water and add more as needed to achieve your desired consistency.
Serve potatoes drizzled with dressing and topped with scallions and parsley. Or serve however you like!
NOTES:
If you prefer you can boil your potatoes first. Fill a large pot potatoes, add enough water to cover with 3 inches over, bring to a boil, reduce heat to medium and cook until potatoes are tender, about 15 – 20 minutes. Transfer to baking sheet, brush with olive oil and sprinkle with salt and herbs of choice, bake in preheated oven for 25 – 30 minutes. Bake longer if you like very crispy potatoes. You can try for yourself both ways and see if you tell the difference between cooking styles.
