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Crispy Smashed Potatoes with Garlic-Chili Butter and Parmesan
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5 from 9 reviews

Crispy Smashed Potatoes with Garlic-Chili Butter and Parmesan

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.
Course Side Dish
Cuisine American
Diet Vegan
Keyword Baked Potatoes, Comfort Food, Crispy Potatoes, Dill Yogurt Dip, Side Dish Recipe, Smashed Potatoes
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 people
Calories 360kcal
Cost $5

Equipment

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

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
US Customary - Metric

Instructions

  • 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.
  • 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).
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

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.

Nutrition

Calories: 360kcal | Carbohydrates: 45g | Protein: 9g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Sodium: 411mg | Potassium: 1131mg | Fiber: 6g | Sugar: 2g | Vitamin A: 450IU | Vitamin C: 50mg | Calcium: 89mg | Iron: 2mg