These Vegan Smashed Potatoes are delightfully crispy from the outside and soft and gooey from the inside. They are flavored with a delicious tandoori spice mix and are baked to perfection. They make a perfect vegan side dish or a healthy gluten-free vegan snack.
I was first introduced to these roasted smashed potatoes by Delish and I simply loved it. I’ve twisted the recipe according to my taste buds, by flavoring these potatoes with the tandoori spice mix. Hope you will like it as much as I do.
If you are a potato lover like me, Try out these amazing Vegan Potato Recipes, and do let me know which one is you are favorite.
Ingredients
- Baby Potatoes: you can use any kind of potatoes as long as they are tiny in size.
- Oil
- Garlic: Freshly crushed garlic works best.
- Lemon Juice
- Tandoori Spice Mix: Salt, Paprika powder, Chili powder, Turmeric powder, Chat masala, Coriander powder, Garam masala.
How to Make Vegan Smashed Potatoes
Preparation
Prepare potatoes by scrubbing and washing them under cold running water. Make sure there are no traces of dirt remain. As we are not going to peel the potatoes to make sure they are properly clean.
Prepare a baking Tray lightly grease it with oil or margarine. You can even add parchment paper too if your tray is not nonstick.
Boil and Drain
Take a large stockpot, fill it with clean water and bring to boil. Add in baby potatoes and sprinkle over some salt. Adding salt at this stage is crucial as this will make sure potatoes are saltish from the inside.
Cook potatoes until tender, about 15 minutes. Do not overcook the potatoes otherwise, they will get mushy and will not retain their shape when we will smash them. While the potatoes are boiling preheat the oven to about 200°C | 400°F.
When potatoes are done drain them and let them sit for about 2 to 3 minutes. Let them cool so they are easy to handle.
Prepare The Spice Mix
Prepare Tandoori spice by mixing all spices. We are using Salt, Paprika powder, Chili powder, Turmeric powder, Chat masala, Coriander powder, Garam masala. Mix and Set aside.
Season and Smash
Place potatoes onto the prepared baking sheet. Top with oil, Crushed Garlic, Tandoori spice mix, lemon juice, and corn starch. Mix well. Make sure spices and oil get to each and every part of potatoes to get consistent crispiness and flavor.
Spread all potatoes on a baking tray leaving about one-and-a-half-inch distance in between. Carefully smash the potatoes using the base of a glass or a potato masher, smash until flattened but still in one piece.
Bake and Serve
Bake the potatoes at 200°C until the potatoes are nicely crispy and golden, about 20 to 25 minutes.
Meanwhile finely chop parsley and once potatoes are done, sprinkle them with chopped fresh parsley, and vegan parmesan, Serve hot.
You can drizzle some vegan aioli sauce to snack on.
These crispy smashed potatoes are so delicious that you can munch on them as a delicious snack or serve them as a side dish. If you like this recipe you may also enjoy my other vegan side dish recipes like CHILI GARLIC BRUSSELS SPROUTS, or SUPER CRISPY RECIPE FOR FRIED CAULIFLOWER.
Tips and Tricks
- Always choose small potatoes, rather than large. Small size potatoes are easy to manage and make a bite-size snack and they tend to be crispier when smashed.
- Use a large baking sheet so you can have a good space in between each potato to let them spread while smashing.
- Finely chop fresh garlic, do not use store-bought garlic paste, this will get the best ever garlicky taste to your smashed potatoes.
- Do not overcook potatoes they will get mushy.
Other Vegan Potato Recipes
If you want to try your hands on some other vegan potato recipes check out my
VEGAN SMASHED POTATOES
Ingredients
- 15-18 Pcs Baby potatoes
- 3 Tbs Oil
- 4 Cloves Garlic
- 1½ Tbs Lemon Juice
- 1 Tbs Corn Starch
Tandoori Spice mix:
- ½ teaspoon Salt
- ½ teaspoon Paprika Powder
- ¼ teaspoon Chili Powder
- ½ teaspoon Turmeric Powder
- ½ teaspoon Coriander Powder
- ¼ teaspoon Garam Masala
- ½ teaspoon Chat Masala
For Garnish:
- Chopped Parsley
- Vegan Parmesan
Instructions
- Prepare potatoes by scrubbing and washing them under running water. Make sure there are no traces of dirt remain.
- Take a large stockpot, fill it with clean water and bring to boil. Add in baby potatoes and sprinkle over some salt.
- While the potatoes are boiling preheat oven on about 200°C | 400°F.
- Cook potatoes until tender, about 15 minutes.
- Prepare Tandoori spice by mixing all spices. Set aside.
- When potatoes are done drain them and let them sit for about 2 to 3 minutes. Let them cool so they are easy to handle.
- Next Place potatoes onto the prepared baking sheet. Top with oil, Crushed Garlic, Tandoori spice mix, lemon juice, and corn starch. Mix well.
- Spread all potatoes on a baking tray leaving about one-and-a-half-inch distance in between.
- Carefully smash the potatoes using the base of a glass or a potato masher, smash until flattened but still in one piece.
- Bake until the potatoes are nicely crispy and golden, about 20 to 25 minutes.
- Sprinkle them with chopped fresh parsley, and vegan parmesan, Serve hot.
Video
Nutrition
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Kira says
LOVE this recipe. I make it several times a week. Thanks for sharing 🙂
Jaidyn says
You know I m not a huge Thanksgiving food fan. But potatoes? I can get behind potatoes every single day.