Last Updated on August 13, 2023
These little crispy Smashed Potatoes are the best thing ever, I believe they’re even better than fries!
And I know I am a little late to the game for trying these unbelievable crispy treats.
But I wanted to take my time creating these potatoes, getting them to the perfect balance of soft on the inside and crispy on the outside.
Because I am a huge, and I mean huge lover of potatoes, I wanted to experiment as much as possible, enjoying each batch.
Unfortunately for me, it didn’t take me very long to create the perfect crispy smashed potato.
And because this recipe is so simple and uses simple ingredients, you will enjoy them as much as I do.
Ingredients for these crispy treats
- Potatoes – For this recipe, I suggest using a small potato. I used a little baby potato, but fingerling potatoes are another option.
- Oil – I used avocado oil for my potatoes. I love the mild buttery flavor of this oil. A good olive oil would work just as well.
- Seasoning – On my potatoes I add onion powder, salt, pepper and just a slight sprinkle of ground rosemary. This is exactly why I love this recipe, you can add as much or as little spices to your potatoes as you like.
How to make Smashed Potatoes
Wash and scrub the little potatoes, cutting off any bad spots.
Place the potatoes in a large pot of water and cook until a fork can be easily inserted.
Drain the potatoes and set aside.
Preheat the oven to 425° F and line a baking sheet with parchment paper.
Place the cooked potatoes onto the lined baking sheet, press each potato with the bottom of a glass.
Make sure not to press the potatoes to thin, you want the potatoes to stay together.
Once all the potatoes are smashed, drizzle oil over them and sprinkle the potatoes with your seasoning of choice.
Place the full baking sheet into the oven.
Bake for 35 minutes, remove from the oven to flip the potatoes.
Return to the oven for another 10 minutes.
Remove the baking sheet from the oven and serve while hot.
How to serve these potatoes
Serve these along side ketchup, mustard, hot sauce, or a vegan mayo.
Add an aioli on the side for dipping. Try a few of my different aioli recipes, such as Homemade Lemon Dill Aioli, Homemade Sriracha Aioli, the Vegan Cilantro Lime Aioli, or the Sun Dried Tomato Basil Aioli.
Dip these little treats into my Red Pepper Hummus or A Creamy Vegan Cashew Cheese.
Or just eat them as is.
Smashed Potatoes
Ingredients
- 3 lb. Potatoes Small baby potatoes, such as a fingerling or new potato.
- Oil I used avocado oil, any oil will do.
- Salt and Pepper To taste.
- Rosemary To taste, optional.
- Onion Powder To taste, optional.
Instructions
- Wash and scrub the little potatoes, cutting off any bad spots.
- Place the potatoes in a large pot of water and cook until a fork can be easily inserted.
- Drain the potatoes and set aside.
- Preheat the oven to 425° F and line a baking sheet with parchment paper.
- Place the cooked potatoes onto the lined baking sheet, press each potato with the bottom of a glass.
- Make sure not to press the potatoes to thin, you want the potatoes to stay together.
- Once all the potatoes are smashed, drizzle oil over them and sprinkle the potatoes with your seasoning of choice.
- Place the full baking sheet into the oven.
- Bake for 35 minutes, remove from the oven to flip the potatoes.
- Return to the oven for another 10 minutes.
- Remove the baking sheet from the oven and serve while hot.
How to serve these potatoes
- Serve these along side ketchup, mustard, hot sauce, or a vegan mayo.
- Add a aioli on the side for dipping. Try a few of my different aioli recipes, such as Homemade Lemon Dill Aioli, Homemade Sriracha Aioli, or the Sun Dried Tomato Basil Aioli.
- Dip these little treats into my Red Pepper Hummus or A Creamy Vegan Cashew Cheese.
- Or just eat them as is.
