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.
Servings: 8 servings
Calories: 130kcal
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.
Notes
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.
Nutrition
Serving: 2potatoes | Calories: 130kcal | Carbohydrates: 16g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 304mg | Potassium: 380mg | Fiber: 2g | Sugar: 1g | Vitamin A: 161IU | Vitamin C: 20mg | Calcium: 18mg | Iron: 1mg