Crispy Smashed Potatoes | Garlic & Herb potatoes recipe | vegan | crispy potatoes

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier, while canola oil is more budget-friendly.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: russet potatoes

Sweet potatoes are more nutritious, while russet potatoes are often cheaper.

Wash the mini potatoes thoroughly, leaving the skin on.

Boil the potatoes in salted water until fork-tender.

Prepare the oil mixture by combining extra virgin olive oil, salt, black pepper, chili flakes, dry parsley, fresh cilantro, lemon juice, and dry garlic.

Stir the oil mixture well to combine all ingredients.

Lay the boiled potatoes on a baking tray lined with parchment paper, leaving space between them.

Smash each potato to about half an inch thick for crispiness.

Apply the oil mixture evenly on each smashed potato.

Reserve some oil mixture for later use.

Bake the potatoes in the oven at 425°F for 40 minutes, flipping them halfway through after 20 minutes and applying more oil mixture on the flipped side.

Broil the potatoes for 1 minute for extra crispiness, if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary