8 Ingredients | 60 Minutes | Simple and easy garlic smashed potatoes that are baked or made in an air fryer. Vegan and gluten free. Top with some fresh herbs for a delightful mid-afternoon snack!
If you’ve never had smashed potatoes, you’re missing out! Think of them as an elevated version of french fries when you want to make yourself feel better or impress someone (did you say date night?!)
They’re fluffy and soft on the inside, but crispy on the outside. When topped with Parmesan and/or goat cheese, they’re just delicious to bite into. They do take a bit longer than popping frozen fries into the oven, but trust me, it’ll be worth your time!
I like to keep my smashed potatoes simple but rustic. You’ll need a bag of baby potatoes, turmeric, olive oil, garlic and onion powder, and red chili powder. The turmeric adds a beautiful golden color, while the red chili powder gives it a tangy kick.
To top them off, I suggest scallions but you can also use any fresh herbs you have on hand. Add cheese if you’re vegetarian (or to make it even creamier, some sour cream on top!)
? Top Tips
Choose the right (small) potatoes:
I love to use Yukon Gold baby potatoes for making my smashed potatoes. However, you can also use red potatoes if you want something a bit more “meaty” (the skins are also more flavorful). In terms of size, going for smaller potatoes will help make each piece a delectable, bite-sized snack.
Smash them thin:
You’ll want to use a serving fork (or another baking sheet) to evenly smash the potatoes. I typically use a fork and smash them in a criss-cross pattern. Once vertical, and once horizontal. This gets them smashed enough that they’re about half an inch thick and ensures they are ultra crispy!
Don’t skimp on the olive oil but don’t drown in it either!
I usually brush both the baking sheet and the tops of the potatoes with olive oil before I toss them in the oven. This really helps crisp them on both sides, and the results are super yummy. It is a pain to clean up, so totally get it if you want to use parchment paper (just don’t forget to oil them too).
Make sure to mix all the spices thoroughly with the olive oil so you can spread them out evenly over the potatoes. At the same time, take care to not add too much oil since the potatoes can soak them up and turn out mushy when you get them out of the oven.
If they did soak up oil, line another baking sheet with paper towels, and slowly transfer them to the other sheet. Blot with another sheet of paper towel and you should be set.
Space them out:
To cook potatoes uniformly, make sure there’s enough space on the baking sheet you choose. When in doubt? Better to go bigger. Overcrowding really cooks them randomly, and we don’t want that.
? Toppings & Dips
Ooh, where do I even start? If you don’t slather on the cheese on top of these smashed potatoes, they’re both vegan and gluten-free. The cheese is a nice addition, but by no means necessary. If you want to make them vegan, and add a punch: top with some finely cut up scallions and/or fresh herbs. You want them creamier? Add a dollop of sour cream on top of the cheese.
I typically serve these potatoes by themselves, but here are two great dipping options: spicy ketchup (add a few red pepper flakes and/or habanero hot sauce) or a spicy aioli (add habanero hot sauce to mayo).
♨️ Storage & Reheating
You can make these smashed potatoes ahead of time. I suggest boiling the potatoes, smashing it, and then wrapping plastic wrap around the entire baking sheet tightly and then throwing it in the fridge the night before you need to make them. This is particularly helpful when you’re meal-prepping for a large family meal the next day, or for occasions like Thanksgiving when you have a ton of stuff going on. Then, 40 minutes before eating, remove from fridge and proceed with the rest of the steps.
To store roasted potatoes, I suggest wrapping them up tightly with plastic wrap and throwing them in the fridge. They should be okay for a couple of days. You could microwave them (but I’ve found that makes them mushy). When you’re ready to eat, just pop them in the oven at 350F for 10 minutes.Print
Simple and easy garlic smashed potatoes baked or made in an air-fryer. Vegan and gluten-free. Top with fresh herbs for a delectable mid-afternoon snack!
- 1 bag of Yukon Gold baby potatoes (substitute red potatoes as needed – about 1 lb weight)
- 1 tsp of turmeric
- 3 tbsp of olive oil, divided
- 1 tbsp of salt (adjust to taste!)
- 1 tsp of garlic powder
- 1 tsp of onion powder (or onion salt)
- 1 tsp of red chili powder (I prefer Kashmiri chili, which is strong – substitute with cayenne or paprika for a milder flavor)
- 1–2 stalks (i.e. 2 tablespoons) chopped scallions (for garnish)
- Wash the potatoes thoroughly (because you’ll eat the skin too!)
- Then, bring a large pot of salted water to boil – then add the potatoes and the turmeric, and cook on medium-high heat for about 20-25 minutes. Check after 20 minutes and see if a fork passes through easily through the potatoes. If so, remove from heat. If not, cook for another 5 minutes.
- Preheat your oven to 425F (use the roast setting if available). If using air-fryer, see recipe notes.
- Once the potatoes are cooked, drain the water and cool them completely for about 5 minutes
- While potatoes are cooling, brush a baking sheet lined with a mat with olive oil.
- Add olive oil to a cup – add garlic powder, onion powder and red chili powder and mix well.
- Once the potatoes are cool, place them, evenly spread out, on the baking sheet
- Using a fork or a masher (or even another smaller baking sheet) – smash the potatoes softly. You want to make sure the skin loosens and breaks, and the end potato is about 1/2 an inch thick. See pictures in post for details.
- Using a brush or a small spoon, drizzle the potatoes with the loaded up olive oil and pop the baking sheet in the oven for 30 minutes.
- Remove baking sheet from the oven, sprinkle salt to taste, then top the potatoes with finely chopped scallions and optional Parmesan or goat cheese.
- Enjoy right away!
- Ideally, you want potatoes the size of golf balls. You could make these with larger sizes, but in that case, I suggest chopping them into halves, so you can still get a crispy thin layer!
- If you’re using an air-fryer, preheat to 380F and place the smashed potatoes carefully on the tray, and roast for about 20 minutes. Check, and f you want it crispier, roast for another 10 minutes.
- I wouldn’t suggest using fresh herbs or garlic when you’re loading up the potatoes – they just burn in the oven and the taste is really bitter.
- Category: Snacks
- Method: Baked
- Cuisine: American
Keywords: smashed potatoes, crispy smashed potatoes, garlic smashed potatoes, smashed potatoes with cheese