Name: Crispy Smashed Potatoes with Garlic-Chili Butter and Vegan Parmesan
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: International
Ingredients: 1 to 1.5 kg small potatoes; 1 tbsp salt; 2 to 3 tbsp olive oil; salt, to taste; black pepper, to taste; paprika or chili powder; 3 to 4 tbsp vegan Parmesan; 3 cloves garlic, finely minced; 3 tbsp butter or vegan butter; 1 tsp chili flakes; fresh parsley, chopped; extra vegan Parmesan, for topping; parsley, for garnish; vegan mayo or yogurt, for serving

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I make these Crispy Smashed Potatoes with Garlic-Chili Butter and Vegan Parmesan when I want something comforting yet full of bold flavor. They turn out golden and crunchy on the outside while staying soft and fluffy inside, all coated in a rich garlic-chili butter and finished with a savory vegan Parmesan touch.

Crispy Smashed Potatoes with Garlic-Chili Butter and Vegan Parmesan

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 to 1.5 kg small potatoes

1 tablespoon salt

2 to 3 tablespoon olive oil

salt, to taste

black pepper, to taste

paprika or chili powder

3 to 4 tablespoon vegan Parmesan

3 cloves garlic, finely minced

3 tablespoon butter or vegan butter

1 teaspoon chili flakes

fresh parsley, chopped

extra vegan Parmesan, for topping

parsley, for garnish

vegan mayo or yogurt, for serving

Directions

I start by boiling the potatoes in salted water until they are fork-tender. After draining them, I let them steam-dry for a minute or two to remove excess moisture.

While still warm, I toss the potatoes with olive oil, salt, black pepper, paprika or chili powder, and vegan Parmesan until everything is evenly coated.

Next, I place them on a lined baking tray and gently smash each potato using a flat-bottomed glass or a potato masher.

For extra flavor, I brush them with a bit more olive oil mixed with seasoning before baking.

I bake the potatoes at 220°C (430°F) for about 30 to 40 minutes, until they turn golden and crispy around the edges.

While they bake, I melt the butter in a small pan and sauté the garlic, chili flakes, and parsley for a minute or two until fragrant.

Once the potatoes are ready, I transfer them to a bowl, pour the garlic-chili butter over them, and gently toss to coat.

I finish with extra vegan Parmesan and parsley, then serve them hot with vegan mayo or yogurt.

Servings and timing

I prepare this recipe in about 50 minutes total, with 10 minutes of prep time and 40 minutes of cooking time. It serves 4 portions, making it perfect for a small gathering or a family meal. Each serving is approximately 360 kcal.

Variations

I sometimes switch up the spices depending on my mood. I like adding smoked paprika for a deeper flavor or a pinch of cumin for warmth. If I want a milder version, I reduce the chili flakes. For a cheesy twist, I mix nutritional yeast with the vegan Parmesan. I also enjoy adding a squeeze of lemon juice at the end for a fresh contrast.

storage/reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I prefer using the oven at 200°C to bring back the crispiness. I avoid microwaving because it softens the texture too much, though it still works if I’m short on time.

FAQs

Can I use larger potatoes instead of small ones?

I can, but I make sure to cut them into smaller chunks before boiling so they cook evenly and are easier to smash.

How do I make them extra crispy?

I ensure the potatoes are well dried after boiling and avoid overcrowding the baking tray so they roast instead of steam.

Can I make this recipe oil-free?

I can reduce or skip the oil, but I notice the potatoes won’t get as crispy. I sometimes use a light brushing instead of tossing.

What can I use instead of vegan Parmesan?

I like using nutritional yeast or a homemade blend of ground nuts and yeast as a substitute.

Can I prepare them ahead of time?

I boil and smash the potatoes ahead, then bake them just before serving so they stay fresh and crispy.

Conclusion

I find these Crispy Smashed Potatoes with Garlic-Chili Butter and Vegan Parmesan incredibly satisfying to make and eat. The combination of textures and the bold garlic-chili butter flavor makes them stand out as a side dish. Whether I serve them for a casual dinner or a special occasion, they always bring a comforting and flavorful touch to the table.

📖 Recipe:

Crispy Smashed Potatoes with Garlic-Chili Butter and Vegan Parmesan

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Author: Cheryl
Total Time: 50 minutes
Yield: 4 servings
Diet: Vegan

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Description

Golden, crispy smashed potatoes with fluffy centers, tossed in a rich garlic-chili butter and finished with savory vegan Parmesan. A bold, comforting plant-based side dish perfect for any occasion.

Instructions

Boil the potatoes in salted water until fork-tender.
Drain and let them steam-dry for 1 to 2 minutes to remove excess moisture.
While still warm, toss the potatoes with olive oil, salt, black pepper, paprika or chili powder, and vegan Parmesan.
Place the potatoes on a lined baking tray and gently smash each one using a flat-bottomed glass or potato masher.
Brush with additional olive oil and seasoning if desired.
Bake at 220°C (430°F) for 30 to 40 minutes until golden and crispy.
Meanwhile, melt the butter in a pan and sauté garlic, chili flakes, and parsley for 1 to 2 minutes until fragrant.
Transfer baked potatoes to a bowl and pour the garlic-chili butter over them, tossing gently to coat.
Finish with extra vegan Parmesan and parsley, and serve hot with vegan mayo or yogurt.