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.
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Servings: 12 potatoes
Calories: 157kcal
Ingredients
- 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
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
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
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