Potatoes are the comfort food of all comfort foods. From crispy roasted wedges to creamy mashed bowls of joy, they never miss. But these crispy smashed potatoes? They’re in a league of their own.

Imagine this: golden brown craggy edges, fluffy insides, a sizzle of garlicky chili vegan butter on top, and a shower of vegan parmesan. They’re buttery, crispy, a little spicy, and utterly addictive. You will want to make a double batch. No judgment if they don’t make it to the dinner table, these often get snacked on straight from the baking tray in my kitchen.

Why You’ll Love This Recipe:

  • Super crispy outside, soft inside – the perfect textural contrast
  • Garlic + chili butter = flavor bomb
  • Easy ingredients you probably already have
  • Totally vegan and customizable
  • Works as a side dish, snack, or party appetizer

“These are officially my go-to potatoes for the holidays and weeknight dinners. Basically anytime I want to win at life.” — Me, after making them for the third time in a week.

If you’ve never made smashed potatoes before, don’t worry. They’re not hard, just boil, smash, roast, drizzle with flavor, and devour. They’re also way more fun than your average roasties.

How to make the Perfect Crispy Smashed Potatoes

Allow roughly 70–80 minutes including boiling, drying and roasting. The full quantities and method are in the recipe card below.

picture of potatos boiling
Boil the potatoes
Cover the potatoes with cold water, add the 1 tbsp salt and bring to a boil. Simmer until a fork slides easily through the center, about 15–25 minutes depending on size. Drain and let them steam-dry for about 5 minutes.
Drained, boiled potatoes tossed with oil, seasoning and vegan parmesan before roasting.
Season after boiling: Toss the drained, dry potatoes with olive oil, salt, pepper, paprika or chili flakes, and vegan parmesan.
Smash the potatoes evenly: Use a glass or potato masher to press each one down to about ½ inch thick.
Smash and roast: Press each potato to about ½ inch thick on a lined baking tray, leaving space between them. Roast at 220°C (430°F) for 30–40 minutes, until golden and crisp. Use two trays if needed.
Infuse the butter with flavor: Sauté garlic, chili flakes, and herbs in plant-based butter until fragrant.

Infuse the butter with flavor: Sauté garlic, chili flakes, and herbs in plant-based butter until fragrant.
Top the smashed potatoes generously: Pour the hot garlic-chili butter over the potatoes right out of the oven so they soak up all the flavor.
Top the smashed potatoes generously: Pour the hot garlic-chili butter over the potatoes right out of the oven so they soak up all the flavor.
Crispy Smashed Potatoes with Garlic-Chili Butter and Parmesan
Finish with cheese and herbs: Sprinkle extra vegan parmesan and parsley just before serving for that final hit of flavor.

Pro Tips for Ultimate Crispy Smashed Potatoes:

  • Use baby potatoes or small Yukon golds. The smaller the better.
  • Don’t overcrowd your tray—give those spuds space to crisp!
  • Smash to about ½ inch thick – too thin and they’ll fall apart, too thick and they won’t crisp enough.
  • Let the boiled potatoes steam-dry before adding oil. Use the stated oven temperature as the starting point and watch for golden edges; fan ovens and different trays can brown them faster.

Crispy, buttery, garlicky, cheesy. These are the potatoes that’ll make everyone ask for the recipe and fight over the last one.

Now go ahead and scroll down to the recipe card to make these stunners!

Frequently Asked Questions about Crispy Smashed Potatoes

Can I make these ahead of time?

You can boil the potatoes ahead, cool them promptly and refrigerate in a covered container. Roast just before serving for the best crispness; chilled potatoes may take longer.

Can I make them oil-free?

This recipe uses olive oil and vegan butter for browning and flavor. An oil-free version will have a different texture; aquafaba is not a tested like-for-like replacement here.

Can I make these in the air fryer?

You can try an air fryer after boiling, drying and smashing the potatoes. Cook in a single layer and check your appliance guidance; 15–20 minutes is not a reliable time for every model or potato thickness. Use golden, crisp edges as the finishing cue.

Craving more potatoes?
You’re in good company. If you’re as deep into the potato life as I am, check out a few of my favorite recipes:

Prefer a no-oven, stovetop version? Try my pan fried baby potatoes. 

Explore all recipes at DrVeganBlog.com

Crispy Smashed Potatoes with Garlic-Chili Butter and Parmesan

Crispy Smashed Potatoes with Garlic-Chili Butter and Parmesan

5 from 9 reviews
These crispy smashed potatoes are golden, crunchy on the outside, and soft on the inside—tossed in a savory garlic-chili butter and finished with a shower of vegan Parmesan. The ultimate cozy side dish, snack, or party hit.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 people
Course: Side Dish
Cuisine: American
Calories: 360
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

For the Potato Smash:
  • 1 – 1.5 kg Small potatoes
  • 1 tbsp salt for the boiling water
  • 2-3 tbsp Olive oil
  • Salt & black pepper to taste
  • Finely chopped parsley optional garnish
  • Paprika or chili powder to taste
  • 3-4 tbsp vegan parmesan
For the garlic-chili butter
  • 3 cloves garlic finely minced
  • 3 tbsp vegan butter
  • 1 tsp chili flakes
  • fresh parsley chopped
  • extra vegan parmesan Optional, for topping

Equipment

  • Baking Tray
  • Large mixing bowl
  • Large Pot
  • Parchment paper or silicone mat
  • Potato Masher or flat-bottomed glass
  • Small pan or skillet
  • Oven

Method
 

  1. Scrub the potatoes and place in a large pot. Cover with cold water by about 2.5 cm (1 inch), add the 1 tbsp salt and bring to a boil. Simmer until a fork slides easily through the center, about 15–25 minutes depending on size.
  2. Drain well and let the potatoes steam-dry for about 5 minutes, until their surfaces are dry and they are safe to handle. Meanwhile, preheat the oven to 220°C (430°F).
  3. Gently toss the potatoes with the 2–3 tbsp olive oil, salt and black pepper to taste, paprika or chili powder to taste, and the 3–4 tbsp vegan parmesan.
  4. Arrange on a lined baking tray, using two trays if needed. Press each potato to about 1.25 cm (½ inch) thick with a flat-bottomed glass or potato masher. Leave space between them and brush any seasoned oil left in the bowl onto the potatoes.
  5. Roast for 30–40 minutes, until golden and crisp around the edges. Check earlier if your oven browns quickly. If using two trays, swap their positions partway through.
  6. Near the end of roasting, melt the vegan butter in a small pan over low heat. Add the minced garlic and chili flakes and cook for 1–2 minutes, until fragrant but not browned. Stir in the chopped parsley.
  7. Drizzle the warm garlic-chili butter over the roasted potatoes on the tray. Turn them gently if needed to coat; avoid vigorous tossing, which can break them.
  8. Finish with extra vegan parmesan and parsley if you like, and serve straight away. Vegan mayo or plain unsweetened vegan yogurt makes an optional dip.

Nutrition

Calories: 360kcalCarbohydrates: 45gProtein: 9gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.3gSodium: 411mgPotassium: 1131mgFiber: 6gSugar: 2gVitamin A: 450IUVitamin C: 50mgCalcium: 89mgIron: 2mg

Notes

Timing: The 75-minute total is an estimate that includes boiling, drying and roasting. Allow roughly 70–80 minutes, and longer for larger potatoes, crowded trays or a slow-heating oven.
Crispness: Dry surfaces, an even ½-inch thickness and space on the tray matter more than a fixed timer. Add the garlic butter after roasting so the minced garlic does not burn.
Serving: Vegan mayo or plain unsweetened vegan yogurt is an optional serving suggestion, not an additional sauce recipe.
Nutrition: Values are estimates; the 1–1.5 kg potato range and vegan butter or cheese brands change the result.

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