CRISPY SMASHED POTATOES
These Crispy Smashed Potatoes are every bit as good as they sound – and then some! This is a no-boil recipe using smaller sized baby potatoes.
- Prep Time: 5 min
- Cook Time: 50 min
- Total Time: 55 minutes
- Yield: Serves 4
- Category: Side, Snack
- Method: roast
- Cuisine: American, Vegan
Ingredients
Potatoes
- 1 lb. baby potatoes (red, white, gold or purple)
- 3 tablespoons olive oil
- 1/2 teaspoon mineral salt
Optional seasonings
- 1 teaspoon thyme or za’atar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
To serve
- 2 scallions, thinly sliced
- 1/4 cup chopped parsley
- Tahini Sauce or Sriracha Cashew Sauce
Instructions
Preheat oven to 450 degrees F.
Line a baking sheet with silpat, parchment paper or lightly grease with oil.
Prep potatoes: Add potatoes to the center of a baking sheet, drizzle with oil and toss to coat. Arrange potatoes spread out leaving a little room between potatoes.
Roast 1: Place in the oven on the center rack and bake for 25 minutes (if using larger potatoes cook 30 – 35 minutes).
Smash: Carefully remove the sheet pan from the oven, using a flat bottom item (I used the bottom of a 1 cup measuring cup) or back of a big spatula, smash potatoes. Smash to about 1/2 inch, a little smaller if you can without them falling apart too much. Gently use a fork to help remove potatoes 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.
Roast 2: Place potatoes back in the oven and continue to bake for an additional 20 – 25 minutes, until edges are deliciously golden and crispy looking. Bake longer if you prefer very crispy potatoes!
Serve: Place potatoes on individual plates and drizzle with sauce and top with greens. Or serve however you like!
Serves 4 – 6
Store: Leftovers can be stored in the refrigerator for up to 5 days. Reheat in the toaster oven or oven at 350 degrees until warmed through.
Notes
Oil-free option: Omit the oil or use a little vegetable broth to brush the potatoes. You may even consider using the below method as the potatoes will retain a bit more moisture when roasting.
If you prefer you can boil the potatoes first. Fill a large pot with 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 a 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.
Find it online: https://simple-veganista.com/crispy-smashed-potatoes/