4-Ingredient Crispy Smashed Potatoes (Vegan)

Get ready for the most addictively crispy, golden-brown potatoes you’ve ever tasted! These smashed potatoes are a game-changer – crispy and crunchy on the outside, perfectly fluffy on the inside, and ridiculously easy to make.

What makes these potatoes truly special is the double-cooking method that creates an incredible contrast of textures. First, they’re boiled until tender, then smashed and roasted until each piece develops a gorgeously crispy exterior that’ll have you reaching for “just one more” again and again.

Ingredients

• 1.5 lb baby potatoes
• 1 tsp sea salt (for boiling water)
• 2 tbsp olive oil, more if desired
• 1 pinch flaky sea salt, for sprinkling
• 1 batch chimichurri sauce (optional for drizzling – highly recommended!)

Steps

1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper – this prevents sticking and makes cleanup easier.
2. Fill a large pot with water and add 1 tsp sea salt. Bring to a rolling boil over high heat. Add the baby potatoes and boil for 20 minutes, or until you can easily pierce them with a fork. Be careful not to overboil – you want them tender but not falling apart.
3. Drain the potatoes thoroughly and transfer to your prepared baking sheet. Let them cool for 2-3 minutes until they’re comfortable to handle.
4. Using a fork, smash each potato to about 1/2 inch thickness. Pro tip: the thinner you smash them, the crispier they’ll get; leaving them thicker will result in a fluffier interior.
5. Drizzle 2-3 tbsp olive oil evenly over the potatoes, making sure each one gets a good coating. Sprinkle generously with flaky sea salt. The salt is crucial for that restaurant-style crunch!
6. Bake for 40-45 minutes, or until deeply golden brown and crispy. Look for edges that are darker brown and crispy – this is where the magic happens!
7. Transfer to a serving plate while still hot. If using chimichurri sauce (highly recommended!), drizzle it over the top just before serving.

Smart Swaps

• Use duck fat or ghee instead of olive oil for even crispier results
• Try fresh rosemary or garlic powder sprinkled on before baking
• Substitute regular potatoes cut into 2-inch chunks if baby potatoes aren’t available

Make It Diabetes-Friendly

• Cut portions to 1/2 cup per serving (approximately 15g carbs)
• Pair with a high-protein option to slow glucose absorption
• Consider using sweet potatoes for a lower glycemic index option
• Add cinnamon before roasting to help regulate blood sugar

Pro Tips

• Pat potatoes completely dry before smashing for maximum crispiness
• Don’t overcrowd the baking sheet – leave space between each potato
• Let potatoes cool slightly before smashing to prevent burning yourself
• Use a heavy-bottomed pot for boiling to ensure even cooking