🍽️ Serves: 4–6
⏱️ Time: 45–50 minutes total
🌱 Vegan | Gluten-Free | Nut-Free
🛒 Ingredients
- 1½–2 pounds baby potatoes (Yukon Gold or red potatoes work great)
- 2–3 tablespoons olive oil (or avocado oil)
- ¾ tsp sea salt (plus more for boiling)
- ½ tsp freshly ground black pepper
- 1 tsp garlic powder
- ½ tsp smoked paprika (optional)
- Fresh rosemary, thyme, or parsley (for garnish)
- Optional: 1–2 tbsp nutritional yeast or vegan parmesan for a cheesy boost
🔥 Instructions
1. Boil the Potatoes
- Add whole baby potatoes to a large pot and cover with cold salted water.
- Bring to a boil and simmer for 15–20 minutes, or until fork-tender.
- Drain and let them sit for 5 minutes to dry (this helps them crisp up).
2. Preheat the Oven
- Preheat oven to 425°F (220°C).
- Line a large baking sheet with parchment paper or lightly oil it.
3. Smash the Potatoes
- Place the potatoes on the baking sheet, spaced apart.
- Use the bottom of a glass, mason jar, or potato masher to gently flatten each one to about ½ inch thick. Try not to break them apart — rustic is fine!
4. Season & Oil
- Drizzle with olive oil.
- Sprinkle with garlic powder, paprika, salt, and pepper.
- Optional: Sprinkle with nutritional yeast or vegan parmesan for extra flavor.
5. Bake Until Crispy
- Roast for 25–30 minutes, until golden brown and crispy around the edges.
- (Optional: Flip halfway for more even crisping, but not required.)
6. Garnish and Serve
- Sprinkle with chopped fresh herbs just before serving.
- Enjoy hot, with dips like vegan garlic aioli, cashew sour cream, or dijon mustard.
