This is an easy 5 ingredient recipe for perfectly crunchy vegan smashed potatoes. Steam the new potatoes until soft, then crush them into a flat shape at the bottom of a glass or jar. Smashed potatoes are simply seasoned and baked in a frying pan in the oven until crisp and soft. You can eat the potatoes as is, or add your favorite sauce or dip, either way, you won’t want to miss it!
I don’t often make trendy recipes. Usually, by the time you realize a recipe has gone viral, it’s no longer going viral.
But this April, I decided to find a new and fun way to prepare my favorite vegetable by mashing broccoli florets on a sheet pan.
It was love at first bite.
I’m not sure which came first, mashed potatoes or mashed broccoli. What I do know is that the crunchy smashed potatoes I’m sharing with you today are some of the most tempting foods I’ve made in a long time.
It’s impossible not to love these potatoes’ super-crispy edges, firm yet tender interior, and salty, slightly garlicky flavor.
If you’re looking for a new way to enjoy potatoes, a crowd-pleasing side dish, or a fresh and delicious snack to add to your everyday meal, this recipe is for you.
What does it mean to make smashed potatoes?
The potatoes in this recipe are initially steamed and cooked, much like the broccoli florets that inspired me to mash the vegetable.
Next, use a flat-bottomed object like a glass, mason jar, or measuring cup to “mash” the potatoes on a sheet pan.
This will result in a flattened pancake that is about 1/2 inch/1.3 cm thick and about 2 or 3 inches (5-7.5 cm) in diameter, rather than a thin pancake.
After mashing the potatoes, season with olive oil, salt, pepper, and garlic powder, then transfer to the oven to bake.
“Why” this cooking method
Why do all these steps? Texture, more texture!
I’ve made a lot of cubed and oven-roasted potatoes, but even they don’t have as cool a textural contrast as smashed potatoes.
There’s something really unique about browning and crisping all the flat surface areas. Plus, I love how firm the potatoes are while still retaining some of the crunch in the center.
What type of potato should I use for smashed potatoes?
I think cream-colored new potatoes, also known as baby potatoes, are suitable for mashing.
First, it has a shape and size that fits perfectly at the bottom of the glass.
In addition, cream or pale golden potatoes have an amazingly creamy consistency.
It’s possible to find new potatoes with red skin and they have a similar shape, but I find them too grainy and brittle for this preparation due to their lower starch content.
Here are some other varieties you can use to make smashed potatoes.
Small Yukon Gold Potatoes Baby Purple Potatoes (aka Dutch Blue® Potatoes) Pale Yellow Baby Potatoes Tiny Russet Potatoes
How to make crunchy vegan smashed potatoes step by step
The process of making smashed potatoes takes a little time, but all the steps are fun and easy.
Plus, I love how simple this recipe is with only 5 ingredients.
Step 1: Steam the potatoes
A few years ago, I discovered that steaming potatoes rather than boiling them was the key to making super flavorful and perfectly fluffy mashed potatoes.
Boiling can add moisture to the potatoes, which can prevent them from absorbing flavor, but steaming keeps them light and locks in flavor.
I don’t think I’ve boiled any potatoes since I realized this. Similarly, I choose to steam baby potatoes before mashing them.
You can do this in a steamer basket attached to a pot at home, or you can use one of the hacks below. I’ve also used a fine-mesh colander, but it takes a little longer as the steam escapes from under the lid of the pot, but it works fine.
It takes about 15 minutes to steam the potatoes. When it’s ready, you can easily pierce it with a fork.
Step 2: Mash the potatoes
Once the potatoes have finished steaming, make sure they are dry and place them on a sheet pan a few inches apart.
Now comes the fun part. Use the bottom of a glass, mason jar, or measuring cup to break up each potato.
Step 3: Season
You can use olive oil or avocado oil when preparing potatoes. I like to start by drizzling some oil on the cookie sheet or foil that I use to mash the potatoes. Then brush the remaining mixture over the potatoes.
Season with plenty of salt, freshly ground black pepper, and garlic powder.
Step 4: Roast
Transfer the potatoes to a 400°F/200°C oven and roast for 35 minutes or until the potatoes are very crisp and golden brown all over.
If you want your smashed potatoes to brown and crisp even more, you can leave them out for a few more minutes.
Step 5: Serve
Finally, you can arrange the smashed potatoes any way you like.
There’s no excuse not to start snacking as soon as the potatoes are done cooking. Like my favorite crispy roasted chickpeas, they are the definition of richer.
That said, arranging the smashed potatoes on top of the vegetables makes them look a little fancier and makes them look better as a side dish.
I just made vegan honey mustard and wrote about it, so I have a lot on hand. I thought it would be fun to layer the smashed potatoes on top of the crunchy arugula and drizzle the honey mustard sauce on top.
Here are some other vegan sauces that are great for dipping or drizzling on potatoes.
Storage and reheating
When I first made smashed potatoes, I wasn’t sure how long they would last in leftover form. To my surprise, the leftover potatoes tasted really good.
To be honest, I ate it chilled right out of the fridge and had no complaints. However, if you want to crisp it up and warm it up again, you can do one of the following:
Heat in oven at 350°F/175°C for 10-15 minutes (until hot and crispy again) Air fry at 375°F/190°C for 5 minutes
Regardless of how you choose to enjoy your leftover potatoes, they’ll be eaten right away, so even if you double the batch, they’ll keep for up to 4 days in an airtight container in the refrigerator.
yield: 4 for one person
Add a few inches of water to the pot and attach the steamer insert. Bring water to a boil and reduce heat to medium-low. Add the potatoes to the steamer basket and steam for 15 minutes or until easily pierced with a fork.
While the potatoes are roasting, preheat the oven to 400°F/200°C and line a baking sheet with parchment paper or foil. Lightly apply a small amount of oil to the entire sheet using a brush.
Place the steamed baby potatoes on a baking sheet. Using the bottom of a glass to “smash” the potato will break the skin and flatten it. The flatter it is, the crispier it will be. I like mine to be about 1/2 inch/1.3cm thick. Repeat with remaining potatoes.
Brush remaining oil over all surfaces of the crushed potatoes. Season with garlic powder, salt, and freshly ground black pepper.
Potatoes are so humble, hearty and adorable. Just when you think you’ve tried every cooking method, you discover a new favorite.
We’re well behind the wave of the virus outbreak, but that’s no worse.
enjoy!
Shit
