These Crispy Garlic Smashed 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.
Why I Love this Recipe
- 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.
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 tender flesh is what makes this recipe so easy. I’m not sure it would work with any other potato. Maybe redskin. If you try it let me know!
- Vegan Butter – This keeps the potatoes from sticking to the pan. You can substitute with olive 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.
- Salt – Only a touch is needed as the vegan butter has some salt in it already. If you are subbing for olive oil, add a bit more salt to taste.
How to Make Crispy Garlic Smashed Potatoes
Prep the Potatoes
Start by washing your potatoes, and 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 until the potatoes are just covered by the water. Add in 1/2 tbsp of vegan butter and 1/4 tsp of salt. Bring the water to the boil and let cook until all the water is boiled off – about 20 minutes.
Time to Fry
Once the water has boiled off, add the remaining butter, salt, and all 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 from heat, top with fresh or dried herbs, serve and enjoy!
How to Store Crispy Garlic Smashed Potatoes
- 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 for Making Crispy Garlic Smashed Potatoes
- 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.
Looking for more delicious vegan side dishes? Try these Maple Roasted Carrots or Roasted Cauliflower Steaks.
Did you make this recipe?
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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.
