These Crispy Smashed Potatoes are as fun to make as they are to eat! While you can’t go wrong with good old roasted potatoes, smashed potatoes introduce a whole new textural element, contrasting a buttery interior with crispy edges. One bite and you’ll be hooked!
When in doubt, potatoes are always a safe bet when it comes time for dinner. They’re affordable, accessible, and loved by all. The average American eats around 140 pounds of potatoes per year; that’s about 1 potato per day! With so many spuds to chose from, sometimes it takes a bit of extra inspiration to try something new. Enter: The ultimate Crispy Smashed Potato recipe.
They start out just like basic boiled potatoes, but then get crushed under the pressure of a flat-bottomed glass. By crushing them with all your might, you can get out all your frustrations in a positive, productive way! From there, these potatoes are a perfect blank canvas to lavish with bold seasonings or keep plain and simple.
Why You’ll Love These Smashed Baby Potatoes
The appeal of potatoes is obvious to anyone who’s enjoyed these golden, buttery spuds. Smashed potatoes in particular have the edge on the competition for many reasons:
- Super simple. No cooking experience necessary! Anyone can whip up this rave-worthy dish and look like a pro chef, even if you’re a total newbie in the kitchen.
- Only three key ingredients. If you have potatoes, you’re good to go! The other necessities include salt and oil, which should be pantry staples in any kitchen.
- Family-friendly . Not only do kids love seeing smashed potatoes on the dinner menu, but they’ll have a blast helping crush them as well! This is a great way to get everyone into the kitchen and foster a love for cooking early on.
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
- Baby potatoes – Also called “new potatoes,” baby potatoes are only 1 ½ – 2 inches long with very thin skins and soft, moist flesh. They hold their shape well through the cooking processing, making them ideal for this recipe. They come in many varieties and colors, such as gold, red, and blue, all of which will work here!
- Salt – You’ll need two different types of salt for the best results: Sea salt to boil the potatoes and infuse them with an initial round of seasonings, and flaky salt for finishing.
- Olive oil
- Optional pesto or shredded vegan cheese
How to Make Crispy Smashed Potatoes
- Bring a large pot of water to a boil with a tablespoon of salt. Add the potatoes and boil until tender. Drain thoroughly.
- Preheat your oven to 450°F/230°C.
- Place the potatoes on a greased parchment paper and use the flat bottom of a glass to crush them. Drizzle with olive oil and sprinkle with flaky sea salt, coating them thoroughly
- Bake for 25 minutes . Top with pesto, shredded vegan cheese or more sea salt and enjoy!
Tips for Success
The most important part of making Crispy Smashed Potatoes is not to overthink it! This recipe is so easy that it’s hard to mess it up. For the absolute best results every single time, here’s what you should do:
- Use potatoes that are about the same size to make sure that they all cook evenly.
- Cook the potatoes until just fork tender. If they’re overcooked, they’ll fall apart when smashed.
- Be generous with the olive oil. It’s what gives the potatoes their crispy texture and rich flavor.
- Use a dark-colored sheet pan to help encourage browning.
- Flip the potatoes once, halfway through baking , for extra crispy results on both sides.
Topping Ideas
In the famous words of Nicki Minaj, “who wants to look simple when you can look stunning?” While simply salted smashed potatoes are wonderful, you can instantly take them to the next level with some tasteful toppings:
- Herbs and spices – Even a light sprinkle of smoked paprika can do wonders forthe humble spud. Other great additions include ground cumin, garlic and onion powder, rosemary, thyme, oregano, and any combination of those! Add more delicate fresh herbs, such as parsley, dill, or cilantro, after the potatoes are done baking .
- Vegan cheese – It’s hard to beat a cheesy potato, and you have lots of great plant-based options there. Vegan cheddar, mozzarella, pepper jack, or Parmesan shreds are the best choices.
- Citrus or vinegar – Add a touch of brightness with fresh lemon or lime zest or pull from your pantry to take advantage of earthy balsamic, tangy red wine vinegar, or mild rice vinegar.
- Plant-based bacon – Everyone loves the smoky, savory taste of bacon, which you can easily replicate with your own vegan coconut bacon !
What To Serve With Smashed Potatoes
Crispy Smashed Potatoes are quit possibly the most versatile side dish you’ll ever meet. They’re an ideal pairing with any entrée you can think of. A few of my favorites include:
- Give them the French fry treatment and dip them in ketchup, ranch dressing , aioli, BBQ sauce, maple mustard , or guacamole .
- Serve alongside veggie burgers or sandwiches instead of chips.
- Consider them an upgrade over the standard mashed potatoes for Thanksgiving or Christmas and serve with stuffing , cranberry sauce , and your plant-based roast of choice.
- Skip hashbrowns for breakfast and begin your day with these potatoes instead! Pair them with your favorite eggless scramble , waffles , or pancakes .
How to Store and Reheat Leftovers
Leftover smashed potatoes can be stored in an airtight container in the fridge for 5 to 7 days. To reheat, pop them in the microwave for 1 to 2 minutes, until hot all the way through.
More Vegan Potato Recipes
If you’re still craving comforting baked pasta dishes, I’ve got plenty of great recipes for you to try next!
- Air Fryer Potato Wedges
- Loaded Sweet Potato Skins
- Vegan Scalloped Potatoes
- Sweet Potato Tater Tots
- Vegan Mashed Potatoes
Ingredients
- 2 lbs baby potatoes , (small, or bigger ones cut in half)
- 1 tablespoon sea salt , for boiling
- 1/2 – 1 teaspoon flaky salt , for topping potatoes
- 3 – 4 tablespoons olive oil
- pesto , or vegan cheese to top (optional but delish!)
Instructions
- Bring a large pot of water to a boil with the tablespoon of sea salt. Add in your potatoes and boil your potatoes (skins on) for 20 minutes. Remove the potatoes and drain them in a colander of all their liquid until dry.
- Preheat your oven to 450°F/230°C.
- Place the potatoes on a greased parchment paper and squish/smash them with the bottom circular side of a glass.Drizzle with the olive oil all over on both sides and sprinkle with the flaky sea salt. You want to really coat them in it!
- Bake for 25 minutes! Top with pesto, shredded vegan cheese or more sea salt and enjoy!
Notes
Use potatoes that are about the same size to make sure that they all cook evenly.
Cook the potatoes until just fork tender. If they’re overcooked, they’ll fall apart when smashed.
Be generous with the olive oil. It’s what gives the potatoes their crispy texture and rich flavor.
Use a dark-colored sheet pan to help encourage browning.
Flip the potatoes once, halfway through baking , for extra crispy results on both sides.
Crispy Smashed Potatoes
Ingredients
- 2 lbs baby potatoes (small, or bigger ones cut in half)
- 1 tablespoon sea salt for boiling
- 1/2 - 1 teaspoon flaky salt for topping potatoes
- 3 - 4 tablespoons olive oil
- pesto or vegan cheese to top (optional but delish!)
Instructions
- Bring a large pot of water to a boil with the tablespoon of sea salt. Add in your potatoes and boil your potatoes (skins on) for 20 minutes. Remove the potatoes and drain them in a colander of all their liquid until dry.
- Preheat your oven to 450°F/230°C.
- Place the potatoes on a greased parchment paper and squish/smash them with the bottom circular side of a glass.Drizzle with the olive oil all over on both sides and sprinkle with the flaky sea salt. You want to really coat them in it!
- Bake for 25 minutes! Top with pesto, shredded vegan cheese or more sea salt and enjoy!
Video
Notes
Use potatoes that are about the same size to make sure that they all cook evenly.
Cook the potatoes until just fork tender. If they’re overcooked, they’ll fall apart when smashed.
Be generous with the olive oil. It’s what gives the potatoes their crispy texture and rich flavor.
Use a dark-colored sheet pan to help encourage browning.
Flip the potatoes once, halfway through baking , for extra crispy results on both sides.
Nutrition
Crispy Smashed Potatoes https://jessicainthekitchen.com/crispy-smashed-potatoes/ November 4, 2022
This recipe for vegan ricotta is the absolute easiest vegan cheese you’ll ever make from scratch! Thick, creamy, and undeniably cheesy, it’s an indispensable staple that works perfectly in all your favorite recipes. You won’t believe it’s dairy-free!
One of the biggest complaints I hear about going vegan is that it’s so hard to give up dairy. That might have been the case just a few years ago, but now there are genuinely delicious, accessible, and affordable options out there for every craving. That said, you can still do even better than packaged cheese by making your own at home – and you’ll be shocked by how effortless it is!
Vegan ricotta is the best cheese to try making yourself. All it takes is a quick trip through the food processor or blender , and you’ll have a restaurant-worthy meal starter to layer, stuff, and slather all over your favorite dishes. You don’t have to give up anything when you have this recipe on hand.
Why You’ll Love This Tofu Ricotta
Cheese is often the most difficult thing to contemplate giving up when transitioning to a plant-based diet. The good news is that you don’t have to! This version of ricotta tastes every bit as rich and savory as the dairy counterpart.
- Great texture. Tofu is the key ingredient here, coming in the forms of both silken and extra-firm bean curd. When you use both kinds, you get that perfect balance of thick and creamy in your cheese.
- Recipe-ready in 5 minutes. If you’re planning a more labor-intensive dish like lasagna or baked ziti, the last thing you want to do is start with a complicated component. This ricotta won’t slow you down one bit.
- Only 5 ingredients, or 6 if you count the salt. Between the preservatives, thickeners, and stabilizers typically added to commercial ricotta options, that’s way less than even conventional packaged dairy!
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
- Tofu –You’ll need both silken tofu, packed in aseptic (shelf-stable) boxes and extra firm tofu, packed in water and refrigerated, usually near the produce section.
- Nutritional yeast – Also known as “nooch” for short, this indispensable flaky yellow powder is the key to creating cheesy, buttery flavor without any dairy. You can find it with spices and seasonings or in the baking aisle in most grocery stores.
- Vinegar – Either white vinegar or apple cider vinegar is ideal for their mild flavor.
- Garlic powder – Fresh garlic would be too sharp and harsh here. Garlic powder is also best for even distribution throughout the mixture.
- Kosher salt – If using standard table salt instead, use about half of what is called for. You can always add more to taste.
How to Make Vegan Ricotta Cheese
Making vegan ricotta cheese from scratch is surprisingly easy. Here’s how to do it:
- Add the silken tofu, nutritional yeast , vinegar, garlic powder, and salt to a blender or food processor and puree until smooth.
- Add the extra firm tofu and pulse until incorporated but not totally smooth.
Tips for Success
Being such a simple and neutral base, vegan ricotta is your blank canvas to dress up however your heart desires. Here are a few ideas for personalization:
- Add fresh herbs for a bright summery flavor. Fresh basil is my favorite, followed closely by parsley, thyme, oregano, and rosemary. A touch of lemon zest is a great way add excitement too. Just chop them finely and fold them in by hand at the end, to taste.
- Make rosa ricotta, AKA pink ricotta, by blending in 1 to 2 tablespoons of tomato paste. An extra handful of finely chopped sun dried tomatoes is a great way to add more savory, umami depth of flavor.
- Don’t forget, ricotta is great for desserts, too! Make a sweet version by mixing in your favorite fruit jam or preserves, like blueberry strawberry, or apricot, to taste. Serve with crackers or spread on toast for a treat.
- If you want a thicker ricotta, use twice as much extra firm tofu. That usually means the full package, since there’s typically 14 – 16 ounces of tofu in a water-packed container.
What To Serve With Vegan Ricotta
Bring back all your family favorites and Italian specialties with this ace up your sleeve! Tofu ricotta is ideal for using in:
- Lasagna
- Manicotti
- Stuffed shells
- Baked ziti or penne
- Ravioli or tortellini
- Stuffed spaghetti squash boats
- Pizza
- Whipped feta dip and other cheesy spreads
- Cannoli
How To Store
Leftover ricotta can be stored in an airtight container in the refrigerator for up to 5 days. Stir thoroughly before using.
Can I Freeze Tofu Ricotta?
Yes! Vegan ricotta is great to prepare in advance and keep frozen for impromptu dinner needs. Simply in an airtight container in the freezer for up to 3 months. To use, let thaw in the refrigerator overnight, or on the counter at room temperature for 1 to 2 hours.
More Vegan Cheese Recipes
- The Best Vegan Cream Cheese
- Vegan Feta Cheese (Tofu Feta Cheese)
- Vegan Cheese Sauce
- Vegan Parmesan Cheese
- Pistachio-Crusted Vegan Cheese Ball
Ingredients
- 1 (12.5 ounce) container firm silken tofu , or extra firm silken tofu, drained
- ¼ cup nutritional yeast
- 2 tablespoons white vinegar , or apple cider vinegar
- 1 teaspoon garlic powder
- 1 ½ teaspoons kosher salt
- 7.5 ounces extra firm tofu , drained
Instructions
- Add the silken tofu, nutritional yeast, vinegar, garlic powder, and salt to a blender or food processor and puree until smooth.
- Add the extra firm tofu and pulse until uniform, but not totally smooth.
Notes
- Add fresh herbs for a bright summery flavor. Fresh basil is my favorite, followed closely by parsley, thyme, oregano, and rosemary. A touch of lemon zest is a great way add excitement too. Just chop them finely and fold them in by hand at the end, to taste.
- Make rosa ricotta, AKA pink ricotta, by blending in 1 to 2 tablespoons of tomato paste. An extra handful of finely chopped sun dried tomatoes is a great way to add more savory, umami depth of flavor.
- Don’t forget, ricotta is great for desserts, too! Make a sweet version by mixing in your favorite fruit jam or preserves, like blueberry strawberry, or apricot, to taste. Serve with crackers or spread on toast for a treat.
- If you want a thicker ricotta, use twice as much extra firm tofu. That usually means the full package, since there’s typically 14 – 16 ounces of tofu in a water-packed container.
