These Garlic Herb Smashed Potatoes are the perfect easy weeknight meal on any given day for the entire family. Baby potatoes tossed in an easy butter-herb mixture and roasted to perfection, come jam-packed with bold flavors when drizzled with a creamy dressing. Plus, this recipe makes for a great meal prep option throughout the week for lunch or dinner and can be spruced up with a substitution of different types of potatoes.
We're in January and with 2022 finally settling in with day 2, I am so excited to share these smashed potatoes with you guys. This recipe is by far one of my go-to's in our house and I love having them as a side dish or as a main dish by adding veggies to roast them with. Regardless of how you like to make these, I promise that they won't disappoint.
This year, I'm all about eating to be free while keeping things healthy to ensure that I am the best version of myself. I know that many of you have voiced your needs as it relates to recipes and I am so happy that you align with my personal views on the types of food that I love and enjoy as well.
Surprisingly, many of you wanted more meatless options as opposed to all vegan, and I'm so excited to bring you more of those options. Cheers to an amazing 2022!
Knowing how to roast all vegetables (in general) perfectly is definitely a learned skill. All veggies are different and they all have vast cooking times.
The most common rule of thumb is to roast thicker vegetables at a higher temperature because they can handle the heat. For example, potatoes or sweet potatoes can roast at a higher temp because of their thickness. Broccoli, on the other hand, lends well to a lower heat when cut into florets.
The other common rule when roasting is to use lots of olive oil and a rimmed baking sheet. The oil flavors the veggies and prevents them from sticking to the pan. You can also use a heavy pinch of salt and pepper for perfectly seasoned vegetables. In this recipe, I chose to use melted vegan butter in place of oil.
¼ cup Apple Cider Vinegar
¼ cup vegan mayonnaise
⅓ cup Extra virgin olive oil
2 garlic cloves, minced
1 Tbsp freshly-squeezed lemon juice
¼ tsp sea salt
¼ tsp black pepper
1 ½ lbs. baby yukon potatoes
6 Tbsps vegan butter, melted
1 Tbsp sea salt
1 Tbsp black pepper
1 Tbsp dried oregano
1 Tbsp dried basil
1 Tbsp garlic powder
1 Tbsp dried parsley
1 ½ tsps smoked paprika
1 tsp red pepper flakes
I know that many people usually boil their potatoes to cook them and then smash them before roasting them so that they are crisp. However, I love roasting my potatoes from start to finish because I love having the butter/oil along with the herbs infuse into the potatoes as it bakes through.
Plus, I find that the potatoes are less moist when roasted as opposed to boiling them where they might retain water. Either way----you can do whichever method works for you or feels more convenient.
If you are a fan of these Garlic Herb Smashed Potatoes, you will also love these!
Garlic Herb Smashed Potatoes.