The Best Vegan Roasted Garlicky Smashed Potatoes
These Vegan Roasted Garlicky Smashed Potatoes are cooked to perfection. Mouth-watering baby potatoes smothered with garlic, Dijon, salt, and fresh herbs will be your favorite easy side dish. You’ll never go back to plain baked potatoes after having these.
Craving carbs is a part of my daily routine. Who doesn’t love a crusty piece of French bread, creamy pasta, or garlic-roasted potatoes? I know I am not alone here.
Potatoes should be awarded for the best use of carbs if you know what I mean. You get the best of both worlds; carbs without the processed crap.
There’s nothing like the satisfying taste of potatoes, then cover them in garlic, and you’ve got yourself a side dish worth discussing.
Spotlight on These Vegan Roasted Garlicky Smashed Potatoes
- Tasty: These garlic smashed potatoes are simply a perfect side dish for any meal! They truly are mouth-watering.
- Good deal: Another awesome benefit to eating potatoes is that they are fairly cheap to buy. On average, they cost about $0.56 per pound for non-organic varieties.
- Easy to cook: These are the best potatoes not only for their taste but also for how easy they are to make. As long as you’ve got 35 minutes, baking potatoes is simple!
- They are healthy: Potatoes are fat-free, cholesterol-free, low in sodium, and a good source of vitamins C, B6, and potassium. Another wonderful bonus is that potatoes are naturally gluten-free.
What are Smashed Potatoes?
This delicious twist on baked potatoes will be your new favorite way to eat them. Are you wondering what the purpose of a smashed potato is?
Well, the main difference is that the garlicky olive oil mixture can cover and saturate a larger surface area of the potato which means better-flavored potatoes!
You’ll also get more crispy and evenly cooked potatoes that are easier to eat! I know you’ll fall in love with these smashed baby potatoes once you give them a try.
The Ingredients
There are a few simple ingredients to this recipe. You’ll have this whipped up in no time!
Baby Dutch yellow potatoes: Any type of yellow and small potatoes will work for this recipe.
Olive oil: You will want to use extra virgin olive oil which makes the flavor stand out.
Garlic cloves: This is the key ingredient to these smashed potatoes. In my opinion, the more the better.
Fresh parsley: Don’t skip this step. Fresh parsley sprinkled over these potatoes is the best.
Dijon mustard: This spicy and creamy mustard adds a tiny touch of heat to these potatoes. Yum!
Salt and black pepper: Potatoes are always better with a lot of salt and pepper, am I right?
Frequently Asked Questions
You can boil the potatoes ahead of time and once they cool, gently place them in a bowl and in the fridge for up to one day before cooking. However, it works best when enjoying them right out of the oven.
You can continue roasting for another couple of minutes until the potatoes become more browned and crisp.
Smaller potatoes work best. Any small yellow variety will work such as baby potatoes, creamer potatoes, or baby Yukon Gold potatoes.
I suggest complementary dishes such as Brussels sprouts and a hearty salad along with a main dish for a complete meal.
No, they are not. Mashed potatoes are creamy and smashed potatoes are individual potatoes that are soft on the inside and crispy on the outside.
I do not recommend garlic powder. Fresh garlic is the star of the show here!
The Instructions
Step one: Clean your potatoes under cold water, scrubbing well. Pat them dry.
Step two: Fill a pot halfway with water, add 1/2 teaspoon salt, and the potatoes. Bring to a boil and cook for about 15 minutes or until the potatoes are completely cooked.
You can check them by placing a fork through the middle of a potato to make sure it goes in easily. Drain the potatoes and allow them to cool for about 5 minutes.
Step three: Preheat your oven to 450 degrees Fahrenheit. Line a cookie sheet with parchment paper or a silicone mat.
Step four: While the potatoes are boiling, make the olive oil mixture. Place all of the “sauce” ingredients into a small mixing bowl and whisk. This includes olive oil, minced garlic, minced parsley, Dijon mustard, salt and pepper.
Step five: Place the potatoes in a single layer 1.5 inches apart on the prepared baking sheet. Use the bottom of a glass cup and press down on each potato to “smash them”. Push them down about halfway.
Step six: Use a spoon or pastry brush to add a spoonful of the olive oil mixture over the top of each smashed potato. I prefer to use the back of the spoon to spread it evenly over the tops.
Step seven: Place the potatoes in the oven and cook for 15 minutes. Remove them from the oven and allow them to cool for 5 minutes. Sprinkle the top of the potatoes with additional salt. Serve immediately.
Storage
Place the room temperature potatoes in an airtight container and in the fridge for up to 3 days. I will say that this side dish is better enjoyed right when cooked instead of as leftovers.
To reheat these smashed potatoes, add them to a microwavable plate, place a cover over top, and heat for about 1 minute or until they are thoroughly warm.
Tips + Modifications
If you enjoy spice, optionally add a pinch of red pepper flakes to the olive oil mixture. You can also optionally top the cooked potatoes with sliced green onions.
Place aluminum foil over the cooked and hot potatoes until you are ready to serve.
Do not swap the fresh garlic for garlic powder. It just won’t be the same.
The size of the potatoes matters. Larger potatoes like Russet potatoes, won’t work for this recipe. Nor will mini potatoes. We’re shooting for small varieties.
More Vegan Sides to Make
Balsamic Glazed Brussels Sprouts
Zucchini, Corn, and Garlic Saute
Crispy Rosemary Garlic Gnocchi
Thanksgiving Salad with Creamy Lemon Dressing
The Best Vegan Roasted Garlicky Smashed Potatoes
Equipment
- 1 sheet pan, lined with parchment paper
- 1 small glass cup
- 1 small bowl
- 1 large pot
Ingredients
- 1.5 pounds baby Dutch yellow potatoes (Around 4¾ cups)
- ¼ cup extra virgin olive oil
- ¼ cup fresh parsley, minced
- 6 garlic cloves, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Clean your potatoes under cold water, scrubbing well. Pat them dry.
- Fill a pot halfway with water, add 1/2 teaspoon salt, and the potatoes. Bring to a boil and cook for about 15 minutes or until the potatoes are completely cooked. You can check them by placing a fork through the middle of a potato to make sure it goes in easily. Drain the potatoes and allow them to cool for about 5 minutes.
- Preheat your oven to 450 degrees Fahrenheit. Line a cookie sheet with parchment paper or a silicone mat.
- While the potatoes are boiling, make the olive oil mixture. Place all of the "sauce" ingredients into a small bowl and whisk. This includes: olive oil, parsley, garlic, Dijon, salt, and pepper.
- Place the potatoes spread apart on the lined cookie sheet. Use the bottom of a glass cup and press down on each potato to "smash them". Push them down about halfway.
- Add a spoonful of the olive oil mixture over the top of each smashed potato. Use the back of the spoon to spread it evenly over the tops.
- Place the potatoes in the oven and cook for 15 minutes. Remove them from the oven and allow them to cool for 5 minutes. Top with a sprinkle of additional salt. Serve immediately.
