Author: I present to you: Easy Smashed Potatoes! These crispy, garlicky, delicious little bites are so delectable and easy to make! Perfect as a side dish, game day appetizer, or a quick and easy vegan snack that will please everyone!
Easy smashed potatoes are delicious on their own, but I also like to take things to the next level and pair these with my gorgeously creamy Vegan Green Goddess Dressing. Do this and you may not want to eat anything else ever again. Seriously - forget french fries. The future is smashed and this will be your new favorite way to enjoy potatoes.
These potatoes also pair well with some of my other dips, like my Easy Vegan Tzatziki, Easy Vegan Cheese Sauce (No Nuts), 5-Minute Chimichurri Sauce, or my Vegan Ranch Veggie Dip! You could even make them "loaded potatoes" with some vegan cheese shreds and my vegan sour cream recipe which can be found in my first cookbook, Fuss-Free Vegan!
Common Questions:
How do I get my potatoes extra crispy? To make sure your potatoes come out extra crispy- when finished boiling, drain the potatoes and let them rest in the strainer for about 5 minutes. You want the potatoes to dry off completely so they get extra crispy. Then, spread half of the potatoes evenly over each sheet pan and let the potatoes air dry for another 5 minutes before seasoning for maximum crispiness.
Why are my smashed potatoes falling apart? This could be caused by a few things. Your potatoes may be under-cooked: If the potatoes aren't boiled all the way through, they may not hold their shape when being smashed and then crumble. Your potatoes may be over-smashed: Don't be too aggressive when smashing the potatoes as this can cause them to break apart. Be sure to use a gentle touch to flatten them, as this will ensure they maintain their structural integrity. But don't worry too much as the little broken off bits are sometimes the best part!
What is the difference between mashed potatoes and smashed potatoes? Mashed potatoes are smooth and creamy, and are made by fully mashing boiled potatoes with ingredients like vegan butter and plant-based milk. Check out my vegan garlic mashed potatoes to see what I mean. 😊 While smashed potatoes have crispy edges, skins, and are made on a baking tray or sheet pan in the oven and are also a finger-friendly food.
Do smashed potatoes make for good leftovers? Yes! Just be sure to wait until they are fully cooled to room temperature and then store them in the fridge in an airtight container. Enjoy cold, or gently reheat in the oven or air fryer.
What makes this crispy smashed potatoes recipe so good? It's the combination of the soft, pillowy, creamy potato surrounded by the irresistible alluring crispy edges all wrapped in a salty, garlicky potato skin. These are best enjoyed hot and fresh out of the oven (I started picking at these as soon as they were done cooking and don't know how I managed to photograph these without half the pan missing)! but can also be enjoyed cooled, served in a bowl with a side dipping sauce. This recipe is bursting with flavor and is only 5 ingredients: baby potatoes, olive oil, garlic powder, salt, and black pepper. But it can also be made oil-free (check the notes in the recipe) if you prefer!
How to make Easy Smashed Potatoes:
Add the potatoes to a medium or large pot and cover with water. I used Yukon gold potatoes, but any kind will work. Bring the water to a boil, and continue to boil the potatoes until fork tender, 20 - 25 mins. (You might need to boil for longer if you have bigger potatoes). While the potatoes are boiling, preheat your oven to 425℉ (220℃). Grease two large baking sheets and set aside.
Drain the potatoes and let them rest in the strainer for about 5 minutes. You want the potatoes to dry off completely so they get extra crispy. Spread half of the potatoes evenly over each baking tray. Use a flat-bottomed drinking glass, or measuring cup to smash each potato. Let the potatoes air dry for another 5 minutes before seasoning for maximum crispiness.
Bake in the preheated oven for 20 - 30 minutes until dark golden brown around the edges, do not flip them. Serve hot as a side dish, or as an appetizer with your favorite dipping sauce and Enjoy!!
These easy smashed potatoes are...
- Crispy, garlicky and super delicious
- Easy to make
- The perfect side dish, game day snack, or appetizer
Dips that go with this recipe:
Easy Vegan Tzatziki
Easy Vegan Cheese Sauce (No Nuts)
5-Minute Chimichurri Sauce
Vegan Ranch Veggie Dip
If you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Easy Smashed Potatoes
Servings:
PRINT
PIN
COMMENT
Ingredients
- 1 ½ lbs (680 g) baby potatoes, (I used Yukon golds, but any kind will work)
- 2 tablespoon olive oil, I prefer spray oil for this recipe like this (select one where the only ingredient is olive oil) or use a bottle like this
- 1 teaspoon garlic powder
- ¾ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Add the potatoes to a medium pot and cover with water. Bring the water to a boil, and continue to boil the potatoes until fork tender, 20 - 25 minutes. (You might need to boil for longer if you have bigger potatoes).
- While the potatoes are boiling, preheat your oven to 425℉ (220℃). Grease two large baking sheets and set aside.
- Drain the potatoes and let them rest in the strainer for about 5 minutes. You want the potatoes to dry off completely so they get extra crispy. Spread half of the potatoes evenly over each baking tray. Use a flat-bottomed drinking glass, or measuring cup to smash each potato. Let the potatoes air dry for another 5 minutes before seasoning for maximum crispiness.
- Drizzle or spray the potatoes with olive oil, then sprinkle over the garlic powder, salt, and pepper.
- Bake in the preheated oven for 20 - 30 minutes until dark golden brown around the edges, do not flip them.
- Serve hot as a side dish, or as an appetizer with your favorite dipping sauce.
Notes
Nutrition
⭐ Did You Make This Recipe?
I’d love if you left a rating and comment, it helps others find the recipe and makes my day! 💕More Vegan Potato Recipes You Might Enjoy:
Beata says
This recipe is absolutely smashing (pun intended, haha)! Made it on a whim, after being invited to a vegan dinner at the neighbors' house at (almost) the last minute.
I did have just a bit of time, so I cooked about a pound of baby potatoes, and let them drain for about 30 minutes. Placed the potatoes on the cookie sheet and let them dry a bit more. Then I kind of reversed the order of things. I drizzled the potatoes with oil and sprinkled the spices on, massaged everything onto the potatoes, and THEN smashed each already seasoned potato gently with a flat-bottomed glass. Started baking at 425F, but bumped the temperature up to 450F halfway through, as at that point I ran out of time oops. Still, the potatoes came out smashing!!! Haha. While the potatoes were baking, I made up a vegan dipping sauce. I'm sure there is an exact recipe somewhere out there, but at that point I had no time to look anything up, so I just made the sauce up, based on my knowledge of vegan sauces, even though I'm not vegan.
I used a block of shelf stable silken tofu, some coconut vinegar (ACV would be fine, too), a couple of pinches of citric acid to give the sauce that extra tang, lots of fresh dill from the garden, dried parsley, garlic powder and onion powder, plus water to desired consistency. Basically, a vegan ranch type dipping sauce.
The potatoes disappeared from the dinner table in no time. They were just so crazy good! I do have some dipping sauce left, but that sauce will not make it past the next day haha. Note to self, just make more of these bad boy smashed potatoes next time.
Holy cow yum - thank you, Sam!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Haha love this Beata! Sounds like you nailed it and that sauce sounds amazing too. Thanks so much for sharing your version 😊
meredith danielle says
If using regular size potatoes (russet), should I cut in big chunks pre-boil, or post? Thanks!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Meredith! If using regular-sized potatoes like russets, I recommend cutting them into large chunks before boiling. That way, they cook faster and are easier to smash later. Just aim for uniform sizes so they cook evenly. Enjoy! 😊
meredith danielle says
Thanks Sam!
Chava says
TOTALLY delicious! Super Easy!
I already had cooked potatoes in the fridge (I batch cook them so I always have them on hand) It took literally seconds to have them ready and pop them into the oven for a quik supper. Will definitely make this repeatedly. So yummy and noone would guess how quick and easy they are. Five Stars.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Oh that's wonderful! So happy you enjoyed them and thank you so much for leaving the first review Chava 🙂