Vegan Simple Smashed Potatoes
Crispy on the outside, fluffy and tender in the middle — these smashed potatoes are the kind of side dish that disappears from the table before anything else. Yukon Golds are the secret here, since their naturally buttery texture means you don't need any dairy to get that rich, satisfying bite. A brush of olive oil seasoned with garlic powder, smoked paprika, and black pepper does all the heavy lifting, turning humble spuds into something genuinely crave-worthy. The trick is roasting them on the top rack at a screaming-hot 450°F without flipping, so the undersides get shatteringly crisp against the hot pan while the tops turn golden. Fresh parsley and a pinch of flaky sea salt at the end add a bright, finishing touch that makes the whole thing feel a little fancy with almost zero extra effort. This recipe serves 4 and comes together with pantry staples you almost certainly already have on hand. Whether it's a weeknight dinner or a dinner party spread, this one earns its spot every single time.
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Learn more →Ingredients
4 servings
- 1 ½ lb small yukon gold or baby potatoes (about 1 ½ to 2 inches in diameter)
- 1 tsp salt, plus more for the boiling water
- 3 tbsp olive oil, divided
- ½ tsp garlic powder
- ½ tsp black pepper
- ½ tsp smoked paprika
- 2 tbsp fresh parsley, finely chopped
- flaky sea salt, for finishing
Instructions
- 1
Place the potatoes in a large pot and cover with cold water by at least 1 inch. Add a generous pinch of salt and bring to a boil over high heat. Cook until the potatoes are completely tender and a fork slides in with no resistance, about 20–25 minutes. Drain and let them sit in the colander for 2–3 minutes to steam dry.
- 2
Preheat the oven to 450°F (230°C). Drizzle 1 tbsp of the olive oil onto a large sheet pan and spread it across the surface.
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