Get the Recipe:
Vegan Smashed Potatoes With Avocado Sauce
These vegan smashed potatoes are crispy on the outside, soft on the inside, fragrant and perfect either as a main course or a side dish. Serve them with the tangy and refreshing avocado sauce! Gluten-free and super easy to make.
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.
Calories: 332kcal, Carbohydrates: 49g, Protein: 8g, Fat: 13g, Saturated Fat: 2g, Sodium: 463mg, Potassium: 1389mg, Fiber: 9g, Sugar: 5g, Vitamin A: 1301IU, Vitamin C: 32mg, Calcium: 88mg, Iron: 4mg