You are going to love these garlic smashed potatoes! They’re super garlicky, crispy on the outside, and fluffy on the inside. And the recipe is so easy! I love serving these smashed potatoes as an easy dinner with a big salad and vegan sour cream or as a festive side dish at a family meal.
I absolutely LOVE crispy potatoes and these garlic smashed potatoes are one of my favorites! They also make a great side dish for Easter or even Thanksgiving or Christmas!
What Are Smashed Potatoes?
Maybe you’re wondering what smashed potatoes are. Don’t confuse them with mashed potatoes!
Smashed potatoes are cooked potatoes potatoes that are smashed with a potato masher and then baked in the oven until they’re crispy and gold. So they’re kind of like fries being crispy on the outside and fluffy on the inside. And they kind of look like smashed baked potatoes.
Why I Love These Garlic Smashed Potatoes
There are so many reasons to love these garlic smashed potatoes!
They are:
- super crispy on the outside
- fluffy on the inside
- garlicky
- salty
- comforting
- easy to make
- extremely budget-friendly
- a great side dish
What You Need For These Garlic Smashed Potatoes
The ingredient list for these smashed potatoes is super short and budget-friendly. You can find all of the ingredients in any grocery store.
You need:
- about 12 small to medium-sized potatoes
- olive oil
- garlic
- sea salt
- chopped parsley
As always, you can find the full ingredient list and the recipe instructions in a separate recipe box at the end of this post.
How To Make Crispy Garlic Smashed Potatoes
The recipe for these smashed potatoes is super easy and straightforward. There aren’t many steps and most of them time the potatoes are either boiling on the stove or they’re in the oven. Easy, peasy!
BOIL THE POTATOES
1. STEP: Boil the potatoes for 30 minutes. Let them cool in a colander for about 5 minutes.
SMASH THE POTATOES
2. STEP: Line a baking sheet with parchment paper and place the cooked potatoes on top. Use a potato masher to squish them. Make sure to keep them in one piece.
3. STEP: Combine the olive oil, the minced garlic, the chopped parsley, salt, and black pepper in a small bowl.
DRIZZLE WITH OLIVE OIL AND HERBS
4. STEP: Pour the mixture over each potato. Add some more sea salt on top. Preheat your oven to 350 °F.
BAKE
5. STEP: Bake the potatoes for 25 minutes until they’re golden and crispy. If you want them to be even crispier, you can also bake them for up to 30 to 35 minutes. But make sure they don’t get too brown.
6. STEP: Serve immediately. Season with a little bit of additional salt and freshly chopped parsley. Enjoy!
Recipe Notes:
- The thinner the potatoes are, the crispier they get.
- If you don’t have a potato masher, you can also use a large fork to squish the potatoes before baking them.
- The smashed potatoes are delicious by themselves. But they’re also great topped with vegan sour cream and a big salad. Or serve them with a vegan meatloaf or lentil loaf. They go with basically anything. Or just dip them in ketchup or vegan ranch.
- Just double the recipe if you’re cooking for a larger crowd.
- I used 12 small to medium-sized potatoes for this recipe. But baby potatoes also work great. Just use as many potatoes as you can fit on one baking sheet with enough room between the potatoes.
- For extra flavor, you can add some more olive oil or vegan butter after taking the potatoes out of the oven.
Variations and Substitutions:
Do you want to change up the recipe a bit? It’s super versatile and you could also use other herbs instead of parsley.
I’ve tried a lemon oregano version and it was super delicious as well. Just add the juice of half a lemon to the olive oil and about 3 teaspoons chopped fresh oregano.
You could also use rosemary or thyme instead of parsley.
Instead of the olive oil, you could also use vegan margarine.
Can I make the garlic smashed potatoes ahead?
Yes, you can easily make the smashed potatoes ahead. Just boil the potatoes the day before, let them cool at room temperature, and then store them in the fridge overnight.
On the next day, follow the recipe and smash, season, and bake them as described. You might want to add a few more minutes of baking time as your potatoes are cold when you put them in the oven.
Other Vegan Potato Recipes You Might Like:
- Rosemary Potatoes
- Vegan Shepherd’s Pie
- Vegetable Potato Fritters with Red Lentils
- Vegan Potato Salad
- Easy Vegan Chickpea Curry with Potatoes
- Vegan Corn Chowder with Potatoes
I LOVE TO HEAR FROM YOU GUYS!
I hope you like these vegan smashed potatoes as much as we do around here.
If you give them a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!
You like my recipes and want to see more? Then follow me on Facebook, Instagram, or Pinterest!
Sina
Garlic Smashed Potatoes
Ingredients
- 12 small to medium-sized potatoes
- 4 tablespoons olive oil
- 3 cloves of garlic, minced
- 2 tablespoons freshly chopped parsley
- black pepper, to taste
- sea salt, to taste
Instructions
- Boil the potatoes for 30 minutes. Let them cool in a colander for about 5 minutes.
- Line a baking sheet with parchment paper and place the cooked potatoes on top. Use a potato masher to squish them. Make sure to keep them in one piece.
- Combine the olive oil, the minced garlic, the chopped parsley, salt, and black pepper in a small bowl.
- Pour the mixture over each potato. Add some more sea salt on top. Preheat your oven to 350 °F.
- Bake the potatoes for 25 minutes until they're golden and crispy. If you want them to be even crispier, you can also bake them for up to 30 to 35 minutes. But make sure they don't get too brown.
- Serve immediately. Season with a little bit of additional salt and freshly chopped parsley. Enjoy!
Notes
- The thinner the potatoes are, the crispier they get.
- If you don't have a potato masher, you can also use a large fork to squish the potatoes before baking them.
- The smashed potatoes are delicious by themselves. But they're also great topped with vegan sour cream and a big salad. Or serve them with a vegan meatloaf or lentil loaf. They go with basically anything. Or just dip them in ketchup or vegan ranch.
- Just double the recipe if you're cooking for a larger crowd.
- I used 12 small to medium-sized potatoes for this recipe. But baby potatoes also work great. Just use as many potatoes as you can fit on one baking sheet with enough room between the potatoes.
- For extra flavor, you can add some more olive oil or vegan butter after taking the potatoes out of the oven.
Shams
Hey Sina,
I am very fond of potatoes. But I never heard about garlic smashed potatoes. Definitely going to try! I think, my family would love it. If I don’t use olive oil, is it test well?