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Vegan Smashed Potatoes With Avocado Sauce-15

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.


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)


  • Saucepan
  • Slotted spoon
  • Chef's knife
  • Conventional oven
  • Baking tray
  • Colander
  • 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. 
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