Crispy Garlic and Herb Smashed Potatoes (7-Ingredients)

July 24, 2019

Appetizers and Sides

By: Chris Petrellese 

Calling all potato lovers, these crispy garlic and herb smashed potatoes are about to change your life. Crispy on the outside, soft on the inside, these smashed potatoes are garlicky and down-right delicious.

garlic and herb smashed potatoes on a platter with ketchup by sweet simple vegan

We are lovers of all things potato in our house — mashed potatoes, french fries, baked potatoes, potato leek soup — you name it, we love it. We thought that since we don’t have a smashed potato recipe that it was time to put one together for the blog. Luckily, this recipe is suuuuper easy to make, really! It requires just 7-ingredients + only a few minutes of prep so anyone can make these with ease.

You can serve these crispy garlic smashed potatoes as a side or a main, and they also make the perfect party appetizer. Plus, these crispy garlic smashed potatoes are also gluten-free and soy-free, in case you have any allergens you’re looking to avoid.

Ingredients to make Crispy Garlic and Herb Smashed Potatoes

To start this recipe, you will need some small yukon gold potatoes, olive oil (or avocado oil or melted vegan butter), rosemary, thyme, fresh garlic, salt, pepper, and (the optional) vegan parmesan cheese.

Next, preheat the oven to 450°F and lightly grease a baking sheet OR line it with parchment paper/a silicone mat. Bring a large pot of water  to a boil. Once boiling, add in 1 tablespoon of salt along with all of the potatoes and cook on a simmer for about 15-30 minutes, or until fork tender. Mini potatoes will take about 10 minutes to cook whereas large will take about 25-30. Since cooking time will vary depending on the size of the potatoes, we recommend checking on them every 10 minutes by piercing the largest potato with the tip of a sharp knife. You’ll know it’s ready when it slides in easily with no resistance.

Smashed potatoes on a baking sheet before being seasoned and baked until crispy by sweet simple vegan

In the meantime, grab a small bowl and mix together the oil/butter, garlic, rosemary, thyme, salt, and pepper until uniform. Set aside.

Once the potatoes are cooked, drain them and then spread them evenly on your baking sheet. Using a drinking up, measuring cup, or potato masher, press down on the potatoes to “smash” them until they are about 1/2-inch thick. be sure to press down on them slowly so that they don’t break! Evenly distribute oil mixture onto the potatoes, trying your best to cover the whole top surface of each of them.

close up shot of garlic and herb smashed potatoes on a baking sheetPlace the potatoes in the oven on the low rack for 10 minutes, then move them to the top rack for the last 8-10 minutes, or until they are golden brown and crisped up.

hand trying garlic and herb smashed potatoes on a platter with ketchup by sweet simple vegan

Serve warm with your toppings/dips of choice! We chose a potato pairing classic, ketchup, but anything your heart desires works!

If you’re looking for some more potato-centric recipes to make, we have plenty for ya!

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!

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Crispy garlic and herb smashed potatoes with ketchup and vegan parmesan

Crispy Garlic and Herb Smashed Potatoes (7-Ingredients)


  • Author: Jasmine @ Sweet Simple Vegan
  • Total Time: 55 minutes
  • Yield: 5 side servings

Description

Calling all potato lovers, these crispy garlic and herb smashed potatoes are about to change your life. Crispy on the outside, soft on the inside, these smashed potatoes are garlicky and down-right delicious.


Ingredients

  • 2 pounds small yukon gold potatoes
  • 3 tablespoons olive oil, avocado oil or melted vegan butter
  • 5 cloves garlic, finely minced
  • 1/2 tablespoon fresh rosemary, finely minced
  • 1/2 tablespoon fresh thyme leaves, finely minced
  • 1 tablespoon + 1/2 teaspoon salt (or as desired)
  • 1/4 teaspoon freshly ground black pepper (or as desired)
  • Optional: 2-3 tablespoons vegan parmesan cheese

Instructions

  1. Preheat oven to 450°F and lightly grease a baking sheet OR line it with parchment paper/a silicone mat.
  2. Bring a large pot of water to a boil. Once boiling, add in 1 tablespoon of salt along with all of the potatoes and cook on a simmer for about 15-30 minutes, or until tender and easily pierced with a fork. Cooking time will vary depending on the size of the potatoes, so we recommend checking on them every 10 minutes by piercing the largest potato with the tip of a sharp knife. You will know when it’s ready when the knife slides in easily with no resistance.
  3. In the meantime, grab a small bowl and mix together the oil/butter, garlic, rosemary, thyme, the remaining 1/2 teaspoon salt, and pepper until uniform. Set aside.
  4. Once the potatoes are cooked, drain them and then spread them evenly on your baking sheet. Using a drinking up, measuring cup, or potato masher, press down on the potatoes to “smash” them until they are about 1/2-inch thick (the thinner the potatoes the crispier the result). Be sure to press down on them slowly so that they don’t break! Evenly distribute oil mixture onto the potatoes, trying your best to cover the whole top surface of each.
  5. Place the potatoes in the oven for 20 minutes, or until they are golden brown and crisped up.
  6. Remove the potatoes from the oven and top them with vegan parmesan cheese as desired. Serve warm with your dipping sauces of choice!
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Appetizer, Side
  • Method: Oven
  • Cuisine: Vegan, Gluten-free, Soy-free

Keywords: Vegan, Gluten-free, Soy-free, Vegan, Gluten-free, Soy-free,Oven

Nutrition facts label provided by Nutri Fox.

Disclaimer: The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!

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Recipe rating

  1. Jules says:

    Oh, Yum! Delicious and so easy! Making them for my friends tonight for Girls night in. Hopefully they will be watching their carb intake so I can have them all 🙂

  2. Elizabeth says:

    Hello! I just found your website today: always looking for low-oil vegan stuff. On the one hand, way back when you posted the bean dip recipe there was a clear point made about not using oil for health concerns. I have those concerns as well. Yet in this recipe, possibly among others, there’s a whopping 3 tablespoons of oil. Of course, oil always makes things taste really good, and serve to prevent sticking. Yet, the health concerns are paramount, in many people’s case. So, is there in fact a way to cook potatoes, etc – without oil – that you’ve discovered? Thank you!

  3. Melissa Garrett says:

    I just made this for dinner with some lovely Quorn fillets, vegetables, and gravy – and they were amazing! I’ll be making these again with other meals, for sure. ????????

  4. Jocelyn says:

    We made these tonight and they were sooooo good!!! I wish I could eat these everyday without gaining a pound lol!

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