Why You’ll Love Crispy Vegan Smashed Potatoes Recipe
These potatoes are simple, budget-friendly, and naturally vegan. Steaming them first makes the centers soft and creamy, while roasting them after smashing creates crispy edges. They are perfect as a side dish, appetizer, or party snack, especially with your favorite dipping sauce.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 1/2 lb yellow new baby potatoes
2 1/2 tablespoons avocado oil or olive oil
Garlic powder
Salt
Freshly ground black pepper
Directions
Add a few inches of water to a pot and fit it with a steamer insert. Bring the water to a boil, then reduce the heat to medium-low. Add the potatoes to the steaming basket and steam for about 15 minutes, or until they can be easily pierced with a fork.
While the potatoes steam, preheat the oven to 400°F / 200°C. Line a baking sheet with parchment paper or foil, then lightly brush it with a small amount of oil.
Place the steamed baby potatoes on the prepared baking sheet. Use the bottom of a glass to gently smash each potato until the skin breaks and the potato flattens. For crispier potatoes, flatten them to about 1/2 inch thick.
Brush the tops of the smashed potatoes with the remaining oil. Season with garlic powder, salt, and freshly ground black pepper.
Roast for about 35 minutes, or until the potatoes are golden, crispy, and browned around the edges. Serve warm as they are or with your favorite dipping sauce.
Servings and timing
Servings: 4
Prep time: 15 minutes
Cook time: 50 minutes
Total time: 1 hour 5 minutes
Variations
Add smoked paprika for a deeper, slightly smoky flavor.
Sprinkle with dried rosemary, thyme, or Italian seasoning before roasting.
Top with fresh parsley, chives, or green onions after baking.
Serve with vegan ranch, garlic aioli, ketchup, spicy mayo, or tahini sauce.
Add a pinch of chili flakes or cayenne pepper for heat.
Storage/Reheating
Store leftover smashed potatoes in an airtight container in the refrigerator for up to 4 days.
To reheat, place them in a 400°F / 200°C oven or air fryer until hot and crispy again. Avoid microwaving if possible, as it can make them soft instead of crisp.
FAQs
Can I use regular potatoes instead of baby potatoes?
Yes, but smaller potatoes work best. If using larger potatoes, cut them into smaller chunks before steaming and smashing.
Do I have to steam the potatoes first?
Steaming helps soften the potatoes before roasting. You can also boil them until fork-tender if you do not have a steamer basket.
How do I make the potatoes extra crispy?
Smash them fairly thin, coat them well with oil, and give them enough space on the baking sheet so they roast instead of steam.
Can I make these potatoes in an air fryer?
Yes. After steaming and smashing, air fry them at 400°F / 200°C until golden and crispy, checking often.
What dipping sauces go well with smashed potatoes?
They pair well with vegan ranch, garlic sauce, ketchup, barbecue sauce, spicy mayo, or herbed tahini sauce.
Can I prepare them ahead of time?
Yes. You can steam and smash the potatoes ahead, then refrigerate them until ready to season and roast.
Are smashed potatoes gluten-free?
Yes, this recipe is naturally gluten-free as long as any dipping sauce you use is also gluten-free.
Can I use olive oil instead of avocado oil?
Yes, olive oil works well and gives the potatoes a rich flavor.
Why are my smashed potatoes not crispy?
They may be too thick, too crowded on the baking sheet, or not roasted long enough. Give them space and roast until deeply golden.
Can I add toppings after baking?
Yes. Fresh herbs, vegan parmesan, lemon zest, or a drizzle of sauce are all great additions.
Conclusion
Crispy vegan smashed potatoes are easy to make, full of flavor, and perfect for serving with dinner or as a snack. With tender centers, crunchy edges, and simple seasonings, this recipe is a reliable favorite for any occasion.
