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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
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!
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Crispy Garlic and Herb Smashed Potatoes (7-Ingredients)
- Total Time: 55 minutes
- Yield: 5 side servings
Description
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.
Ingredients
- 2 pounds small yukon gold potatoes
- 3 tablespoons olive oil, avocado oil or melted vegan butter
- 5 cloves garlic, finely minced
- 1/2 tablespoon fresh rosemary, finely minced
- 1/2 tablespoon fresh thyme leaves, finely minced
- 1 tablespoon + 1/2 teaspoon salt (or as desired)
- 1/4 teaspoon freshly ground black pepper (or as desired)
- Optional: 2-3 tablespoons vegan parmesan cheese
Instructions
- Preheat 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 tender and easily pierced with a fork. Cooking time will vary depending on the size of the potatoes, so we recommend checking on them every 10 minutes by piercing the largest potato with the tip of a sharp knife. You will know when it’s ready when the knife slides in easily with no resistance.
- In the meantime, grab a small bowl and mix together the oil/butter, garlic, rosemary, thyme, the remaining 1/2 teaspoon 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 (the thinner the potatoes the crispier the result). 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.
- Place the potatoes in the oven for 20 minutes, or until they are golden brown and crisped up.
- Remove the potatoes from the oven and top them with vegan parmesan cheese as desired. Serve warm with your dipping sauces of choice!
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Appetizer, Side
- Method: Oven
- Cuisine: Vegan, Gluten-free, Soy-free
Keywords: Vegan, Gluten-free, Soy-free, Vegan, Gluten-free, Soy-free,Oven
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!
These were SO delicious! Very easy to make as well. I loved the rosemary and thyme in them. I infused the oil with fresh garlic and brushed the smashed potatoes with it before baking. We made a cashew sour cream and served the potatoes with it and fresh finely sliced green onion. What a great recipe. Thank you!
★★★★★
We made these tonight and they were sooooo good!!! I wish I could eat these everyday without gaining a pound lol!
I just made this for dinner with some lovely Quorn fillets, vegetables, and gravy – and they were amazing! I’ll be making these again with other meals, for sure. ????????
★★★★★
Hello! I just found your website today: always looking for low-oil vegan stuff. On the one hand, way back when you posted the bean dip recipe there was a clear point made about not using oil for health concerns. I have those concerns as well. Yet in this recipe, possibly among others, there’s a whopping 3 tablespoons of oil. Of course, oil always makes things taste really good, and serve to prevent sticking. Yet, the health concerns are paramount, in many people’s case. So, is there in fact a way to cook potatoes, etc – without oil – that you’ve discovered? Thank you!
You can definitely cook potatoes without oil! One thing to do is to steam them a bit and them pop them into the oven to finish cooking so that they don’t dry out. Here is a recipe idea for you to try out: https://sweetsimplevegan.com/2018/01/baked-mojo-fries-vegan-super-bowl-party-platter/
Oh, Yum! Delicious and so easy! Making them for my friends tonight for Girls night in. Hopefully they will be watching their carb intake so I can have them all 🙂
haha we hope that everyone loves these!