Sides · Mexican
100% vegan
Sides · American
Crispy Garlic Smashed Potatoes
★★★★★★★★★★ No reviews yetBaby potatoes boiled until tender, smashed flat and roasted until shatteringly crisp, then tossed with garlic, rosemary and flaky salt. All the crunchy edges you could want.
Prep10 min
Cook50 min
Total1 h
Serves4
LevelEasy
Method
- Heat the oven to 230°C (450°F / gas 8). Put the potatoes in a large pan of cold water with the salt and bring to the boil.
- Simmer for 15–20 minutes until a knife slides easily into the largest potato, then drain well and let them steam-dry in the colander for 5 minutes.
- Pour 3 tbsp of the oil onto a large baking tray and put it in the oven for 3 minutes to heat.
- Spread the potatoes on the hot tray, then use the bottom of a mug or a potato masher to press each one down firmly to about 1.5 cm (1/2 inch) thick.
- Drizzle with the remaining oil, season with flaky salt and pepper, and roast for 20 minutes.
- Carefully flip the potatoes, scatter over the garlic and rosemary and roast for another 10–15 minutes until deep golden and crisp.
- Sprinkle with parsley and more flaky salt and serve hot with dips.
Tips, storage & swaps
Letting the potatoes steam-dry is the secret to maximum crunch. You can boil and smash them up to a day ahead and keep them in the fridge, then roast when needed. Add the garlic late so it does not burn. Leftovers re-crisp in an air fryer at 200°C (400°F) for 5 minutes.
Every recipe on itsvegan is 100% plant-based: no meat, fish, dairy, eggs, honey or gelatin. Always check packaged ingredients such as chocolate, bread and wine for hidden animal products.
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Recipe from itsvegan.org — https://itsvegan.org/recipe/crispy-smashed-potatoes