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–+ servings
Garlic Herb Smashed Potatoes on parchment paper
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5 from 3 votes

Crispy Garlic Herb Smashed Potatoes

Potato lovers, brace yourselves for a flavor sensation – this Crispy Garlic Herb Smashed Potatoes recipe is the real deal. Crispy exteriors, tender interiors, and an explosion of garlic and herb goodness make these spuds a mouthwatering appetizer or a perfect weeknight side dish for the whole family. Vegan + Gluten-free.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Main Course, Side Dish
Keyword: baked, dairy-free, dinner, easy, food, garlic, herbs, lunch, sweet potatoes, vegan
Servings: 4 servings
Calories: 667kcal
Author: Shanika

Ingredients

POTATOES:

  • 1 ½ lbs. baby yukon potatoes (See Notes!)
  • 10 Tbsps vegan butter, melted (See Notes!)
  • 1 ½ Tbsps sea salt
  • 1 ½ Tbsps black pepper
  • 1 ½ Tbsps dried oregano
  • 1 ½ Tbsps dried basil
  • 1 ½ Tbsps garlic powder
  • 1 ½ Tbsps dried parsley
  • 1 ½ tsps smoked paprika
  • 1 teaspoon red pepper flakes

APPLE CIDER VINEGAR DRESSING:

  • ¼ cup Apple Cider Vinegar
  • ¼ cup vegan mayonnaise
  • ⅓ cup Extra virgin olive oil
  • 2 garlic cloves, minced
  • 1 tablespoon freshly-squeezed lemon juice
  • ¼ teaspoon sea salt
  • ¼ teaspoon black pepper
US Customary - Metric

Instructions

PREP + BAKE THE POTATOES:

  • Preheat your oven to 400 degrees Fahrenheit and prepare a baking sheet by lining it with parchment paper.
  • Thoroughly scrub and rinse the baby potatoes until clean and pat dry.
  • In a bowl, add the melted butter and herbs together, mixing until combined.
  • In a large bowl, add the clean potatoes along with half the amount of the butter-herb mixture, mixing everything together with both hands until fully coated. NOTE: You can always use gloves if you don't want to get your hands messy.
  • Add coated potatoes to prepared baking sheet and bake for 25-30 minutes or until the potatoes are tender. Once tender, carefully press the tops of each potato (using the bottom of a bowl or cup) until flattened and "smashed". After all potatoes are smashed, top each potato with the remaining butter-herb mixture and continue to bake for another 10-15 minutes or until the edges are crisp and golden.

TO MAKE THE APPLE CIDER VINEGAR DRESSING:

  • Add all ingredients to high-powered blender and blend on high-speed until foamy and smooth, about 1-2 minutes. For more creaminess, add additional vegan mayo. Add dressing to your favorite gravy boat or bowl.
  • Remove from oven and let them cool slightly before serving and drizzling the tops with the dressing!
  • Bon Appetit!

Notes

  • STORAGE: Place any leftovers in a tightly sealed container in the refrigerator for 3-4 days.
  • POTATOES: For an extra kick, you can always substitute Yukon potatoes with baby red potatoes, sweet potatoes (sliced in rounds), etc.
  • OIL: If you'd like to use oil instead of butter, you can also use extra virgin olive oil, coconut oil, or grapeseed oil.
  • DRESSING (STORAGE): To store any leftovers of dressing, add it to a tightly sealed container or mason jar for up to 1 month.
  • DRESSING METHOD: If you don't have a high-powered blender or don't care to use it---you can always whisk together the ingredients. 

Nutrition

Calories: 667kcal | Carbohydrates: 39g | Protein: 5g | Fat: 56g | Saturated Fat: 9g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 27g | Trans Fat: 5g | Sodium: 3098mg | Potassium: 921mg | Fiber: 7g | Sugar: 2g | Vitamin A: 592IU | Vitamin C: 36mg | Calcium: 116mg | Iron: 4mg