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Crispy smashed potatoes topped with sour cream and green onions.

Ultimate Crispy Smashed Potatoes (vegan)

Prep Time: 10 minutes
Cook Time: 40 minutes
Servings: 4 servings
Author: Tracy Halasz


  • 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

  • cup sour cream
  • ¼ cup green onions/chives, sliced
  • fresh thyme/parsley, chopped


  • 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

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.


Choose potatoes that are small(ish) around the size of a golf ball or slightly larger.
Once smashed, be sure there is some space between the potatoes so the edges can get nice and crispy.
Make potatoes, garnishes, and sauce earlier in the day and store in the fridge until right before dinner or party. Then pop in the oven or airfryer until golden and crispy!
Leftover potatoes can be stored in the fridge then warmed in microwave, oven or airfryer before serving over the next few days.