Say hello to our newest potato obsession - ultra crispy, buttery, smashed potatoes!!! Creamy and delicious on the inside, but super crispy and buttery on the outside - these oven roasted potatoes are very addictive and irresistible - vegan and gf too!!
Easy recipe that can be made ahead (which is great for holiday entertaining) and make a delicious appetizer, snack or a side dish at family dinners. You're going to go crazy for these incredible, craveable, smashed potatoes - everyone does! Try a drizzle of lemon gremolata for a zesty twist!
These smashed potatoes are sooo freaking delicious! Fluffy, creamy centers wrapped in a crispy golden crust, perfectly spiced with sage-onion-garlic seasoning and a drizzle of garlicky-herb infused butter. The seasoning is a bit salty and savory - holiday inspired - with little bits of onion that become crunchy and simply irresistible when baked. Be warned they are indulgent and addictive tho . . .
A wonderful potato dish that's totally customizable with your favorite seasonings, dipping sauces, and garnishes. I've included some of our favorites below.
Everything You'll Need to Make Crispy Potatoes!
Only a few pantry items and some time in the oven:
- Potatoes. I typically choose small red or golden/yellow potatoes. Fingerling potatoes work well too. Small potatoes get crispier while the medium size baby potatoes have an irresistibly creamy center and crispy edge! I leave the skins on.
- Spices. Sage-onion-garlic spice blend for festive flair. Customize to your preference.
- Infused Oil. I recommend a combination of butter for flavor and oil so they don't burn! I infuse my butter-oil mixture with garlic cloves and fresh thyme.
- Topping Suggestions. Sour cream, tahini sauce, tzatziki, pesto or lemon gremolata.
- Garnish. Chives or other fresh, chopped herbs like parsley, cilantro or mint.
How to Make the Best Crispy Potatoes
These oven roasted potatoes are really easy to make - great for a new or beginner cooks or your first time making the big Christmas (or any holiday) meal. There are a few extra (but simple) steps, they can be prepared ahead of time, and everyone will rave about them: vegans, vegetarians, and meat eaters all LOVE this smashed potato recipe.
- Start by boiling the potatoes until fork tender.
- Drain and let the potato skins air dry.
- Transfer to an oiled baking sheet. Pro Tip: Don't crowd the potatoes, leave room for air to circulate around them while they roast.
- Time to smash/squish* the potatoes to open them up and increase the surface area for optimal crispiness. Use a potato masher, fork, cup or mug (see photos) brushed with oil to prevent sticking.
- Butter/oil - drizzle or brush with the garlic-herb infused butter/oil mixture.
- Season the potatoes - I use sage-onion-garlic spice blend to bring traditional holiday flavors to the potatoes, but sub in any favorite spices like garlic or onion powder, s&p.
- Roast in oven until tender inside and crispy outside.
Pro Tip: *Don't annihilate the potatoes - gently squish about halfway through. If some potato chunks break away when squishing, just push them back in. The stray bits become super crunchy, buttery, and delicious as they bake.
While the potatoes are roasting, make sauce, toppings, and garnishes of choice.
Serving Suggestions
Some popular and delicious sauces that pair well with potatoes: sour cream and chives/green onions, vegan cheese (add the last few minutes of roasting), creamy savory sauces like tahini or tangy, creamy sauces like tzatziki, tartar sauce or pesto. More suggestions on my vegan drizzles and sauces page.
Here's some suggestions for serving crispy vegan smashed potatoes:
- as an appetizer at parties.
- as a snack for game night or date night!
- for brunch with tofu scramble, guacamole, and pico.
- use leftovers in vegan bowls or sheet pan weeknight meals.
- as the star in your vegan Thanksgiving or Christmas meal with gravy!
Make Ahead and Storing Tips
Can smashed potatoes be made ahead of time you ask? Absolutely! Boil, dry, and smash the potatoes. Place in the fridge, covered, until ready to bake. Drizzle with oil and season before placing into the preheated, hot oven. Bake as directed.
Store any leftover potatoes in the fridge for 2 or 3 days. To reheat, place on baking sheeting in a hot oven, pop into the airfryer or in the microwave until warmed through.
More Easy Vegan Recipes
Delicious anytime, but perfect for holidays like Christmas, here's a few more our our favorite vegan recipes:
- vegan sausage rolls - extraordinary appetizer that everyone loves!
- dinner rolls - super easy to make (so soft!), perfect for family dinners.
- apple galette - super easy and incredible holiday dessert with flaky puff pastry.
- ultra crunchy Brussel sprouts salad - with pistachios and pomegranates.
Did you make this crispy smashed potatoes vegan recipe? I'd love to see it!
Please let me know in the comments. Thank you so much for sharing!
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Ultimate Crispy Smashed Potatoes (vegan)
Rate this recipe!
INGREDIENTS
- 10-12 potatoes (baby or fingerling)
Garlic-Herb Infused Oil
- 1 tablespoon oil
- 2-3 tablespoons butter
- 4 cloves garlic, sliced in half
- 4-6 sprigs fresh thyme
- 2 tablespoons sage and onion spice, more to taste
- pinches salt to taste
Potato Toppings & Garnishes
- ⅓ cup sour cream
- ¼ cup green onions/chives, sliced
- fresh thyme/parsley, chopped
INSTRUCTIONS
- Choose 10-12 small to medium size baby potatoes.
- Boil in salted water until fork tender (depending on size) ~15-20 minutes.
- While potatoes are boiling, preheat the oven to 425º F with rack in middle position. Brush a baking sheet with oil.
- Strain the water, leaving the potatoes in colander to air dry.
- Transfer potatoes to the prepared baking sheet. Leave room between the potatoes so they do not touch when crushed.
Smashing the Potatoes
- Brush oil on the bottom of a glass, potato masher or even a fork. Apply medium pressure to smash the potatoes (about half way through thickness).
- The goal is to create some edges and texture on the top that will get crispy when baked at high heat while leaving a creamy center. *The more rough edges on the surface of the potato, the crispier they will become.
- Drizzle or brush with infused oil-butter, sprinkle with spices and salt.
- If the potatoes fall apart a bit while being squished, just push them together.
- Bake until crispy and golden - about 20 minutes or longer to personal preference.
Sage-Onion-Garlic Spice Blend Recipe
- 5 Minute DIY sage-onion spice blend recipe or store-bought.
Garlic and Thyme Infused Oil
- Place oil and butter in a small saucepan over medium-low heat. Add garlic and herbs. Let simmer while the potatoes are cooking.
- Strain before using.
- Store any extra infused oil in a small jar in the pantry to use in stir fries, soups, stews or to drizzle over sheet pan veggies, etc.
To Serve
- Remove crispy potatoes from oven, add a dollop of sour cream or sauce, sprinkle with fresh herbs, and devour immediately.
NOTES
This recipe is from simplyceecee.co food blog. All images and content are copyright protected. Please do not use my images or republish this recipe without prior permission. Thank you.
Jackie
I made these and my husband and I ate the whole batch! We loved the crispy edges and the infused oil was so delicious.
Tracy Halasz
Thanks for giving this recipe a try. So happy to hear that you and your husband enjoyed it!!