Crispy Smashed Potatoes with Garlic

Calling all potato lovers! These rustic crispy smashed potatoes are the perfect side to any meal with aromatic garlic and fresh parsley.

Course Sides and Condiments

Cuisine Vegetarian

Servings potatoes

Calories 157kcal

Author Amanda Logan

Ingredients

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

Instructions

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!

Notes

High starch potatoes will produce a fluffier inside, while waxy potatoes are less fluffy and more creamy. Both are wonderful!

You can make smashed potatoes with small or medium spuds. Small ones, the size of a golf ball or smaller will yield a crispier, finger food style smashed potato. Larger potatoes will still crisp up on the outside but you'll get a more even fluffy to crisp ratio.

I don't have a potato masher...

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.

I don't have fresh garlic...

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.

Nutrition