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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.
5 from 3 votes
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Course: Sides and Condiments
Cuisine: Vegetarian
Servings: 12 potatoes
Calories: 157kcal
Author: Amanda Logan


  • 1 kg / 2.2 pounds potatoes I used Sebago, an all-rounder
  • 3 tablespoon vegan butter
  • 1 tablespoon olive oil
  • 3 garlic cloves crushed or minced
  • 1 tablespoon parsley finely chopped
  • 1-2 tablespoon 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!


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. 


Calories: 157kcal | Carbohydrates: 28g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Sodium: 32mg | Potassium: 685mg | Fiber: 4g | Sugar: 1g | Vitamin A: 162IU | Vitamin C: 32mg | Calcium: 20mg | Iron: 1mg
Tried This Recipe?I'd love to hear your feedback. Rate it & leave your feedback in the comments section below. Or you can tag @mygoodnesskitchen or hashtag #mygoodnesskitchen on Instagram. Thank you!