Last updated on November 26th, 2020 at 09:48 am
Crunchy and wonderful these rustic crispy smashed potatoes are the perfect side to any meal. Fluffy on the inside and super crispy on the outside they are kind of like fries, but better! They are baked in the oven. With added garlic and fresh parsley these spuds are full of crunch and flavour.
It’s easy to halve the potato where there is love.old irish saying
Except when you’re loved by me because I don’t share my potatoes. Sorry.
I’m calling it. I like these crispy smashed potatoes more than fries or chips. Whaaaat? And this is coming from a person who judges a restaurant entirely based on their ability to make fries. Seriously, if you can’t make fries how can I trust you to make anything else?
These crispy spuds are everything pure and wonderful about potatoes. They are crispy with a hint of garlic and cheesiness (from the nutritional yeast) and soft and fluffy on the inside.
If I was a baby potato, I would want to be these crispy smashed potatoes when I grow up.
Making these potatoes couldn’t be easier.
First, cook the spuds in water until soft. After straining them, steam dry them in a colander for 5 minutes.
Next, smash them! And then steam dry them for another 5 minutes.
Drizzle them with melted butter and olive oil and season generously.
Roast the potatoes for 20 minutes before removing them from the oven and drizzling them with garlic and parsley butter and sprinkling on some nutritional yeast flakes.
Finally, roast until crispy and deeply golden. So good!
Tips to Making Super Crispy Potatoes
Making smashed potatoes is pretty simply but there are a few things you can do to take your crispy spuds to the next level.
- Smaller potatoes will create a crispier smashed spud. Larger potatoes will still crisp up but you’ll get a more even fluffy-bits to crispy-bits ratio.
- Let the potatoes steam dry twice! After cooking in boiling water, drain them and sit them in the colander for 5 minutes to steam dry. Steam dry them again for 5 minutes after you’ve smashed them to ensure super crispiness. Thanks Nagi at Recipe Tin Eats for this culinary pearl.
- Use a large sheet pan to roast the potatoes. If you don’t have one spread them out over two smaller pans. Your spuds need space to breathe.
- Use butter and oil. This recipe calls for both butter and oil. Vegan butter isn’t as prone to burning at high temperatures as regular butter but I like to add a little oil anyway to offset all that buttery flavour with the slight peppery olive oil.
- Add fresh garlic later. We are using fresh garlic on these potatoes but it can burn at high heat so I divide my melted butter (2 tablespoon + another for later) and add my chopped parsley, garlic and nutritional yeast about 20 minutes in the cook. That way, we get aromatic garlic not bitter burnt flavour.
And that’s it. Crispy, wonderful, flavoursome spuds to serve with pretty much anything or simply in a bowl to eat with your fingers. Amen to that.
It doesn’t masher! I’m sorry I couldn’t help myself.
If you don’t have a potato masher, you can use the underside of a cup, a fork or press down on the potatoes with the underside of another tray. Simply, place a tray that fits in to your baking tray on top of the potatoes and pressed down firmly and evenly. The spuds will flatten underneath.
You can use garlic powder. Add 1 teaspoon of garlic powder in to the 3 tablespoons of melted butter and drizzle it all on before you pop the potatoes in the oven. With dried garlic you won’t have to worry about burning. Another awesome flavour is onion powder. A teaspoon of onion powder is wonderful with these spuds.
If you like this recipe, please check out my cookbook. Great Vegan Meals for the Carnivorous Family is full of simple, carnivore-approved family recipes.
Crispy Smashed Potatoes with Garlic
- 1 kg / 2.2 pounds potatoes I used Sebago, an all-rounder
- 3 tbsp vegan butter
- 1 tbsp olive oil
- 3 garlic cloves crushed or minced
- 1 tbsp parsley finely chopped
- 1-2 tbsp nutritional yeast to taste
- salt and pepper to taste
- Cover the potaotes in a large pot with water and bring it up to a boil over medium to high heat. Cook for around 15 minutes or until soft.
- Strain the potatoes and leave them to sit and steam dry in the colander for 5 minutes.
- Pre-heat oven to 190°C (374°F).
- After the potatoes have steam dried, place them on an oven tray giving them space in between (enough space to spread when you smash them). Using a masher, the bottom of a cup or a fork, press down and flatten the potatoes. Don't completely flatten them – we want all those ridges!
- Melt 2 tablespoons of butter and drizzle it over each potato. Follow with a small drizzle of olive oil on each spud. Season well with salt and pepper and pop them in the oven for 20 minutes.
- After 20 minutes, remove the potatoes from the oven. Melt the remaning tablespoon of butter and stir in the chopped garlic and parsley. Drizzle a little over each potato. Follow with a good sprinkling of nutritional yeast.
- Return the potatoes to the oven and bake for another 20 minutes or until delicious an crispy.
- Remove from the oven and serve as a side or straight from a bowl like fries!