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Calling all potato lovers, these crispy garlic and herb-smashed potatoes are about to change your life. Crispy on the outside, soft on the inside, these smashed potatoes are garlicky and down-right delicious.
We are lovers of all things potato in our house — mashed potatoes, french fries, baked potatoes, potato leek soup — you name it, we love it. We thought that since we don’t have a smashed potato recipe that it was time to put one together for the blog. Luckily, this recipe is suuuuper easy to make, really! It requires just 7-ingredients + only a few minutes of prep so anyone can make these with ease.
You can serve these crispy garlic smashed potatoes as a side or a main, and they also make the perfect party appetizer. Plus, these crispy garlic smashed potatoes are also gluten-free and soy-free, in case you have any allergens you’re looking to avoid.
To start this recipe, you will need some small yukon gold potatoes, olive oil (or avocado oil or melted vegan butter), rosemary, thyme, fresh garlic, salt, pepper, and (the optional) vegan parmesan cheese.
Next, preheat the oven to 450°F and lightly grease a baking sheet OR line it with parchment paper/a silicone mat. Bring a large pot of water to a boil. Once boiling, add in 1 tablespoon of salt along with all of the potatoes and cook on a simmer for about 15-30 minutes, or until fork tender. Mini potatoes will take about 10 minutes to cook whereas large will take about 25-30. Since cooking time will vary depending on the size of the potatoes, we recommend checking on them every 10 minutes by piercing the largest potato with the tip of a sharp knife. You’ll know it’s ready when it slides in easily with no resistance.
In the meantime, grab a small bowl and mix together the oil/butter, garlic, rosemary, thyme, salt, and pepper until uniform. Set aside.
Once the potatoes are cooked, drain them and then spread them evenly on your baking sheet. Using a drinking up, measuring cup, or potato masher, press down on the potatoes to “smash” them until they are about 1/2-inch thick. be sure to press down on them slowly so that they don’t break! Evenly distribute oil mixture onto the potatoes, trying your best to cover the whole top surface of each of them.
Place the potatoes in the oven on the low rack for 10 minutes, then move them to the top rack for the last 8-10 minutes, or until they are golden brown and crisped up.
Serve warm with your toppings/dips of choice! We chose a potato pairing classic, ketchup, but anything your heart desires works!
If you’re looking for some more potato-centric recipes to make, we have plenty for ya!
- The Best Vegan Mashed Potatoes
- Oven Roasted Breakfast Potatoes
- Potato Leek Soup
- Grilled Twice Baked Potatoes
- Broccoli Cheddar Stuffed Potatoes
- Baked Mojo Fries
Nutrition facts label provided by Nutri Fox.
Disclaimer: The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!