Vegan Smashed Potatoes With Avocado Sauce
These vegan smashed potatoes are crispy on the outside, soft on the inside, fragrant and savoury. Serve them with the tangy and refreshing avocado sauce for a starter or main course that vegans and non-vegans alike will love. Gluten-free and super easy to make.
I genuinely can’t overemphasise my love for potatoes. They are so incredibly versatile, and taste amazing pretty much in any format. However, I do have to say that the crispier, the better. In particular when the crispiness is paired with a soft, fluffy centre and plenty of flavor from a generous amount of seasoning. Yes please.
So here we have my favourite smashed potatoes. Whenever I make them, they disappear within minutes, right off the baking tray. They really are that good! Give them a go, and you will see for yourself – and don’t skip out on the delicious avocado sauce!
About these vegan smashed potatoes
Smashed potatoes are made by boiling the potatoes first, then flattening them on a baking tray and then roasting them up until they’re nice and crispy. It’s a simple technique, but the result is potato perfection. The hardest part is probably the wait, as the boiling process can take a while if you’re using larger potatoes.
For this recipe, we’re seasoning them up with olive oil, nutritional yeast, and some dried herbs: oregano, basil and rosemary. The olive oil makes them wonderfully fragrant, while the nutritional yeast adds crispiness and a cheesy undertone. Trust me, your kitchen will smell amazing while these potatoes are in the oven!
I like to top them with breadcrumbs for even more crunch, and sprinkle grated vegan cheese on top. Just choose a brand that melts well, and you won’t be able to get enough. I can easily eat them for breakfast, lunch and dinner!
How to make smashed potatoes
As I mentioned, it’s super easy. Firstly, you want to boil the potatoes. How long this takes will depend on the size of the potatoes you use. If you’re using smaller potatoes, 15 minutes is usually enough. Medium potatoes, however, will take around 25. Choose the size depending on personal preference and how much time you have available.
Preheat the oven to 180 degrees C (350 F) and line a large baking tray with parchment paper.
When done, drain and rise the potatoes and transfer them to a large mixing bowl. Drizzle with olive oil, before adding the nutritional yeast and dried herbs. Stir together well.
Now it’s time to arrange the potatoes on the baking tray. Make sure not to overcrowd it and leave plenty of room for each potato. Use either a potato masher or the bottom of a cup to flatten them down gently. Ensure not to press too hard, as they will fall apart.
Now, sprinkle each potato with around 1 tbsp breadcrumbs, followed by 1-2 tbsp grated vegan cheese. You can also add extra olive oil and dried herbs if you wish.
Bake in the preheated oven for 20 minutes, until crispy on golden brown. Serve warm with the avocado sauce (described below), or any other sauce of your choice.
Vegan avocado sauce
I love pairing the smashed potatoes with this tangy, refreshing avocado sauce that’s made with lots of greens and other simple ingredients. It’s incredibly flavourful, and the light flavour contrasts perfectly with the cheesy, crispy potatoes.
For the ingredients, you will need ripe avocados, onion, garlic, spinach, fresh cilantro, salt and lemon juice. Simply blend it up in a blender or food processor, and that’s it! It’s a great versatile dip that will also work really well in a pulled jackfruit burger, or as a dip for vegan ‘chicken’ nuggets.
Tips and tricks for the best smashed potatoes
- Make sure the potatoes are fully cooked through before flattening and baking them. You can check by taking out the largest potato using a slotted spoon, waiting for it to cool down and testing using a knife.
- They are best served warm, but are also incredibly delicious after they cool down.
- Season them generously! This will ensure the best flavour and will also make the whole kitchen smell incredible.
- If you want to make them garlicky, either add minced garlic on top of the potatoes, or season them with garlic powder. The garlic in the avocado sauce also helps add that amazing flavour.
Frequently asked questions
Yes, as long as you use gluten-free breadcrumbs. You can also skip the breadcrumbs if you cannot find a gluten-free version.
Yes, you can store them in an airtight container for up to 5 days and eat either hot or cold. However, the avocado sauce definitely tastes better fresh.
You can use any potato variety of your choice, but just make sure that they are not too big as they will take too long to boil.
Other serving suggestions
- Smashed potatoes work really well with light and refreshing vegan sour cream.
- Spicy cashew cream also works really well as a sauce/dip.
- They work really well as a side dish for black bean burgers.
Delicious vegan potato recipes
- The perfect crispy roast potatoes.
- Sweet potato soup.
- Scalloped potatoes.
- Crispy lemon potatoes.
- Potato waffles.
Let me know in the comments: what’s your favourite way to make potatoes? If you give these vegan smashed potatoes with avocado sauce a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations, and leave your feedback in the comments below.
Get the Recipe: Vegan Smashed Potatoes With Avocado Sauce
For the potatoes
- 8 medium potatoes, (around 1kg/2.2 lbs)
- 2 tbsp olive oil
- 1/4 cup nutritional yeast
- 1 tbsp dried oregano
- 1 tbsp dried basil
- 1 tbsp dried rosemary
- 1/2 cup breadcrumbs, gluten-free if necessary
- 1/2 cup vegan cheese, optional
For the avocado sauce
- 2 large avocados
- 1 large onion, peeled and chopped
- 2 cloves garlic
- 3 cups spinach
- 1 cup cilantro, chopped
- 1 tsp salt
- 1/4 cup lemon juice, (juice of 1 lemon)
- Slotted spoon
- Chef's knife
- Conventional oven
- Baking tray
- Potato masher
- Blender or food processor
Make the smashed potatoes
- Boil the potatoes. This will take around 25 minutes for medium-sized potatoes. Test by taking out a potato using a slotted spoon, waiting for it to cool down, and testing using a knife.
- Preheat the oven to 180 degrees C (350 F) and line a large baking tray with parchment paper.
- Drain and rise the potatoes and transfer them to a large mixing bowl. Drizzle with olive oil, before adding the nutritional yeast and the oregano, basil and rosemary. Stir together well.
- Arrange the potatoes on the baking tray. Make sure not to overcrowd it and leave plenty of room for each potato. Use either a potato masher or the bottom of a cup to flatten them down gently.
- Sprinkle each potato with around 1 tbsp breadcrumbs, followed by 1-2 tbsp grated vegan cheese. You can also add extra olive oil and dried herbs if you wish.
- Bake in the preheated oven for 20 minutes, until crispy on golden brown.
Make the avocado sauce
- To a blender or food processor, add the avocados, onion, garlic, spinach, fresh cilantro, salt and lemon juice. Blend until very smooth and serve with the potatoes.
- Smaller potatoes will take around 15 minutes to boil.
- Make sure that the potatoes are fully cooked through before flattening them.
- If you cannot find gluten-free breadcrumbs, you can leave them out or replace with extra nutritional yeast.