Description
Crispy on the outside and fluffy on the inside, these oil-free vegan smashed potatoes are a healthy, delicious, and guilt-free side dish or snack.
Ingredients
- 1.5 lbs baby potatoes
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh herbs (like parsley or chives), for garnish
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Boil the baby potatoes in salted water for about 15-20 minutes or until fork-tender. Drain and let them cool slightly.
- Place the potatoes on the prepared baking sheet and use the bottom of a glass or a potato masher to gently smash each potato until slightly flattened.
- Sprinkle the smashed potatoes with garlic powder, onion powder, smoked paprika, salt, and pepper.
- Bake for 25-30 minutes or until golden brown and crispy on the edges.
- Garnish with fresh herbs and serve immediately.
Notes
- Choose similar-sized potatoes for even cooking.
- You can add a splash of vegetable broth before baking for extra flavor.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated in the oven.