Description
These ultra crispy smashed potatoes are the ultimate vegan appetizer—crunchy on the outside, fluffy inside, and bursting with flavor. Simple ingredients and easy prep make them perfect for parties, potlucks, or a cozy snack.
Ingredients
Scale
- 1.5 lbs baby potatoes (Yukon gold or red potatoes preferred)
- 3 tbsp olive oil (extra virgin preferred, or avocado oil)
- 1 tsp garlic powder
- 1/2 tsp smoked paprika (or sweet paprika)
- 1 tsp sea salt, plus more for finishing
- 1/2 tsp freshly ground black pepper
- 2 tbsp chopped fresh herbs (parsley, chives, or dill; optional)
- Zest from 1 lemon (optional)
Instructions
- Place baby potatoes in a large pot and cover with cold, salted water. Bring to a boil over high heat, then reduce to a simmer. Cook until fork-tender but not falling apart, about 15-20 minutes. Drain well and let cool for 5 minutes.
- While potatoes cool, preheat oven to 450°F (230°C). Line a baking sheet with parchment paper.
- Arrange drained potatoes on the prepared baking sheet, spacing them apart. Using a potato masher, sturdy mug, or glass, gently press each potato until flattened to about 1/2 inch thick.
- Brush each potato with olive oil, making sure to coat all surfaces. Sprinkle evenly with garlic powder, smoked paprika, sea salt, and black pepper. (Optional: add nutritional yeast or chopped fresh herbs at this stage.)
- Roast in the preheated oven for 25-30 minutes, or until edges are deep golden brown and crisp. Rotate the tray halfway through baking for even browning.
- Remove from oven and immediately sprinkle with extra flaky sea salt, fresh herbs, and lemon zest if using. Serve hot and crispy.
Notes
For best results, dry potatoes well after boiling and don’t overcrowd the baking sheet. Generously brush with oil and bake at high heat for maximum crispiness. Rotate the tray halfway through for even browning. Add fresh herbs and lemon zest after baking for extra flavor. Store leftovers in an airtight container in the fridge for up to 3 days; reheat in a hot oven to restore crispiness.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: About 4-5 smashed potatoes
- Calories: 180
- Sugar: 1
- Sodium: 350
- Fat: 7
- Saturated Fat: 1
- Carbohydrates: 27
- Fiber: 3
- Protein: 3
Keywords: smashed potatoes, vegan appetizer, crispy potatoes, gluten-free, party snack, easy vegan recipe, plant-based, potato recipe