Oil-Free Vegan Smashed Potatoes

Why You’ll Love This Recipe

Oil-Free Vegan Smashed Potatoes are crispy on the outside, fluffy on the inside, and completely plant-based. Made without oil, these potatoes are a healthier alternative to traditional roasted varieties, yet still deliver on flavor and texture. They’re perfect as a side dish, snack, or party appetizer, and easy to customize with your favorite herbs and seasonings.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

baby potatoesgarlic powderonion powdersmoked paprikasaltpepperfresh herbs (like rosemary, thyme, or parsley)vegetable broth or aquafaba (for moisture)

directions

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

Boil the baby potatoes in salted water until fork-tender, about 15-20 minutes.

Drain and let them cool slightly, then place them on the prepared baking sheet.

Using the bottom of a glass or a potato masher, gently smash each potato to flatten.

Lightly brush each smashed potato with vegetable broth or aquafaba.

Sprinkle with garlic powder, onion powder, smoked paprika, salt, and pepper.

Roast in the oven for 25-30 minutes, or until golden and crispy on the edges.

Garnish with fresh herbs before serving.

Servings and timing

This recipe yields approximately 4 servings.Preparation time: 10 minutesBoiling time: 20 minutesBaking time: 25-30 minutesTotal time: 55-60 minutes

Variations

Add nutritional yeast for a cheesy flavor boost.

Top with vegan sour cream and chives for a loaded version.

Use chili flakes or cayenne for a spicy kick.

Add a squeeze of lemon juice or vinegar for brightness.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat in an oven or air fryer at 375°F (190°C) for 10-15 minutes until crispy again.Avoid microwaving to preserve crispiness.

FAQs

Can I use larger potatoes?

Yes, just cut them into halves or quarters before boiling and smashing.

What’s the best potato for this recipe?

Baby Yukon Gold or red potatoes work best for their creamy interior and thin skins.

Can I use water instead of broth or aquafaba?

Yes, though broth or aquafaba adds more flavor and helps seasoning stick.

Do these taste crispy without oil?

Absolutely! High heat and proper roasting deliver crispy results without oil.

Can I make these ahead of time?

Yes, boil and smash them ahead, then roast just before serving for best texture.

Are these gluten-free?

Yes, this recipe is naturally gluten-free.

Do I need to peel the potatoes?

No, the skins add texture and nutrients—leave them on.

Can I add other vegetables?

Sure! Try smashed carrots or sweet potatoes for a twist.

Are they good for meal prep?

Yes, they’re easy to reheat and pair well with many mains.

Can I freeze them?

It’s not recommended, as freezing changes the texture significantly.

Conclusion

Oil-Free Vegan Smashed Potatoes are a wholesome and delicious option that don’t sacrifice flavor for health. With their crispy texture, customizable seasonings, and simple preparation, they’re sure to become a regular favorite in your plant-based rotation. Serve them up at dinner, as a snack, or for a gathering—either way, they’ll disappear fast.

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