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Crispy Smashed Potatoes

Your new favorite way to cook and eat potatoes. Easy boiled, smashed then baked to the perfect crisp. They can be eaten with a fork or by hand and dip into sauces.


Roughly 2-3 lbs of small potatoes

2 tbsp vegan butter

1 tbsp of olive oil

1/2 tsp of garlic salt

Pinch of dried parsley

Pinch of salt for boiling potatoes


Preheat oven to 425

In a large pot boil water

Once boiling add in a pinch of salt and your potatoes

Cook until tender, roughly 20 minutes (you don't want them mushy, just tender)

Drain potatoes

Place onto prepared baking sheet

Using a flat spatula carefully press down each potato to smash/flatten

Repeat with remaining potatoes

Let sit for at least 5-10 minutes for steam to evaporate so they dry out a bit

Melt your butter and add in your olive oil, garlic salt and parsley

Brush the top of your smashed potatoes with butter mix

Place into preheated oven and bake for roughly 30-40 minutes, until crispy and golden

You don't need to flip them


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