These Crispy Garlic Smashed New potatoes are the most delicious side dish EVER.
New potatoes, also called baby potatoes, are the perfect ingredient for so many dishes. Their skin is tender and full of vitamins and minerals. New potatoes are great in soups like this Vegan Baked Potato Soup, or try them baked like these Vegan Breakfast Potatoes.
For more easy vegan side dishes, try these Crispy Air Fried Brussels Sprouts or Maple Roasted Carrots.
Why You’ll Love These Potatoes
- Minimal effort – Once you get these potatoes going, they really do all the work on their own. Very few steps are required for this recipe, making it the perfect side dish for those busy weeknights.
- Delicious – What is better than garlic and (vegan) butter combined? Garlic and butter on a crispy potato…
- Versatile – Don’t love garlic? Put another twist on this recipe with any spices you like. Try my Homemade Taco Seasoning or Montreal Steak Seasoning for something new.
- Simple ingredients – With just a few ingredients that are easy to find in any grocery store, you can have the perfect.
Ingredients
- New Potatoes – Also called baby potatoes, new potatoes are simply potatoes that have been harvested early. This makes them more nutrient-dense and with more tender flesh. The thin skins of baby potatoes are what make this recipe so easy and allows the potatoes to get so crispy. This may work with another type of potato, but I haven’t tried.
- Vegan Butter – This keeps the potatoes from sticking to the pan. You can substitute with olive oil or vegetable oil, but you may miss out on some flavor. Of course, you can use regular butter if you are not dairy-free.
- Minced garlic – I have used fresh minced and pre-minced for this recipe. They are both delicious. Sub for garlic powder if you do not have fresh garlic.
- Sea salt – Only a touch is needed as the vegan butter usually has some salt in it already. If you are subbing for olive oil or using unsalted butter, add a bit more salt to taste.
- Optional: fresh cracked black pepper, spring onions, fresh herbs, or vegan parmesan cheese for garnish.
Helpful Equipment
In addition to measuring cups and spoons, the following equipment is helpful for this recipe:
- Large skillet
- Cutting board
- Chef’s knife
How to Make
This is a detailed step-by-step guide on how to make this recipe, including photographs. For the quick version, skip ahead to the recipe card below!
Prep the Potatoes
Start by washing your potatoes by scrubbing them really well, since we will be leaving the skin on. Add them into a high-walled sauté pan in a single layer. Leave enough room for the potatoes to spread out when they are smashed.
Fill the pan with water until the potatoes are just covered. Add in 1/2 tbsp of vegan butter and 1/4 tsp of salt. Bring the water to a boil, then lower it to medium heat and let it cook until all the water is completely boiled off – about 20 minutes.
Time to Fry
Once the water has boiled off, add the remaining butter, salt, and all the garlic. Mix gently.
Use a potato masher or the back of a glass to gently flatten each potato. The skin should pop in at least one spot. Mix lightly again.
Wait, Flip, and Wait Some More
Once they are smashed, sauté the potatoes for 5-8 minutes per side or until golden brown and crispy. Try to keep the flipping to a minimum to really let the butter get those potatoes crispy.
Remove the sautéed potatoes from the heat, top with fresh or dried herbs, serve, and enjoy!
How to Store
- Fridge: These potatoes will store in the fridge for 5-7 days.
- Reheat: These are most delicious reheated on a skillet with a bit of oil or vegan butter or in the air fryer to keep their crispy finish.
More Tips
- Not Vegan? Of course, you can use real butter for this recipe instead of vegan butter.
- Want a different flavor? Try my homemade seasoning mix recipes: Taco and Montreal Steak.
FAQ
Sure. Russets have a thicker skin, so you may want to peel them first. Cut them into smaller pieces about the size of small new potatoes to decrease cooking time.
A non-stick pan is going to guarantee the potatoes will get crispy without sticking, but I prefer a classic stainless steel pan without any coating.
Crispy Garlic Smashed Potatoes
Equipment
- Potato masher (optional)
Ingredients
- 1 pound new potatoes
- 2 tbsp vegan butter
- 2 tbsp minced garlic
- ½ tsp salt
Instructions
- Wash and scrub your potatoes.
- Add them into a high-walled sauté pan, and cover with water.
- Add 1/2 tbsp vegan butter and 1/4 tsp salt to the pan.
- Bring water to a boil, and let cook until all water has boiled off.
- Add the remaining vegan butter, salt, and all of the minced garlic.
- Using a potato masher or bottom of a glass, gently smash each potato until the skin has popped.
- Saute 5-8 minutes per side until golden-brown and crispy.
- Serve and enjoy!
Notes
- Not Vegan? Of course, you can use real butter for this recipe instead of vegan butter.
- Want a different flavor? Try my homemade seasoning mix recipes: Taco and Montreal Steak.
Nutrition
Please note, while all ingredients used in this recipe have been verified to be vegan and free of applicable allergens at the time of recipe creation, different brands may differ in their ingredients or processing procedures and may change their ingredients at any time. For some recipes, I do include ingredients that are processed in a facility that processes other allergens. Please make sure to check the ingredients and processing procedures for your specific purchases to ensure they meet your dietary needs.
Last Updated on July 16, 2025
These are so easy and so delicious. They get perfectly crispy when pan-fried!
These garlic smashed potatoes would be a huge hit in my house! I’ve pinned to try later.
Looks super easy!
It really is!
These crispy garlic smashed new potatoes look yummy! I have pinned to try this recipe. The extra saute at the end us sure to give that perfect amount of crispiness!