Crispy Smashed Potatoes

These Crispy Smashed Potatoes with Pesto are soft and tender on the inside with perfectly crispy edges. Served with a creamy avocado dip, they make an easy, healthy and delicious side dish or appetizer for any occasion. Vegan, gluten-free, dairy-free and Whole30 compliant.

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Crispy Smashed Potatoes Recipe

Looking for a simple and flavorful side dish for game day or appetizers for the holidays? These Crispy Smashed Potatoes are easy to make and a fun twist on regular roasted potatoes.

Plus, they are simple to customize and work well with vegan or Whole 30 diets. If your family is craving healthy comfort food, they are sure to fall in love with this dish as soon as they smell the potatoes in the oven. You won’t find a healthier potato recipe with this much flavor.

What Are Smashed Potatoes?

Smashed potatoes are the tasty middle ground between mashed and baked potatoes. With crispy skins and fluffy interiors, this is one of my favorite potato recipes! The pesto sauce goes perfectly with the crispy potatoes. This recipe is sure to steal the spotlight away from your main dish. It’s also a great healthy snack option.

Recipe Ingredients

This nut-free and dairy-free pesto recipe uses simple, natural ingredients that will keep you feeling healthy and energized. Here’s what you’ll need:

• Baby Potatoes: You can use baby Yukon potatoes or mini red potatoes
• Nutritional Yeast: You could also use vegan parmesan, or regular parmesan if you’re not dairy-free / vegan.
• Salt: to taste.
• Smoked Paprika: For a kick of heat.
• Garlic Powder: For sharp depth and flavor.
• Thyme: Or other herbs of choice.
• Avocado Oil: This oil contains healthy fats that are good for your heart and skin! You can also use extra-virgin olive oil as well.

How to Make Smashed Potatoes

1. Preheat Oven: Set your oven to 425°F
2. Boil Potatoes: Bring a large pot of water to a boil, then add the baby potatoes. Leave on a gentle simmer for 15-20 minutes until they are soft and tender.
3. Make the dip: Place all the ingredients into a food processor. Blitz until smooth. Taste and season with extra salt and pepper.
4. Prepare Potatoes for Baking: Line a large baking [or pans (you may need 2). Drain the potatoes and place them onto the tray. Drizzle with some oil, coarse salt, black pepper, seasonings and parmesan (if using) and toss until they are all coated.
5. Smash Potatoes: Here comes the fun part! Use a glass with a flat bottom to press down on the potatoes until they’re smashed. Be careful not to push down too hard or they will fall apart.
6. Bake & Serve: Cook the potatoes in the oven for 20-25 minutes until golden and crispy. Serve them with the pesto on the side or drizzled on top!

Tips for the Best Smashed Potatoes

• Don’t Use Large Potatoes: Smaller is definitely better for this recipe. If you use bigger potatoes, they won’t get as crispy.
• Smash Carefully: If you put too much pressure on the potatoes, you might cause them to break apart. If this happens, your potatoes won’t get that crispy-soft combination.
• Let Potatoes Dry for Maximum Crispiness: After you smash the potatoes, let them sit for a bit before putting them in the oven to make them come out even more crispy.

Serving Suggestions

Pair these potatoes with my Creamy Broccoli Salad for the ultimate healthy dinner. I also love eating them with a Burger in a Bowl!

If you’re making smashed potatoes as a snack, enjoy them with one of these easy and healthy smoothies.

How to Store and Reheat Leftovers

If you have any leftovers, store the potatoes and the dip separately in the refrigerator, both covered. The dip will stay good for about a week, but you’ll want to eat the potatoes within 3 or 4 days. Reheat them in the oven at 350°F until they’re hot.

There’s no need to reheat the pesto sauce, because you don’t want the oil to separate. It will heat up on its own when you add it to the potatoes or any other warm dish!

More potato recipes:

Sweet Potato Fries

Steak and Potatoes

Whole30 Sweet Potato Hash

5 from 4 votes

Print

Crispy Smashed Potatoes

Prep Time

10 mins

Cook Time

35 mins

Total Time

45 mins

 

These Crispy Smashed Potatoes with Pesto are soft and tender on the inside with perfectly crispy edges. Served with a creamy avocado dip, they make an easy, healthy and delicious side dish or appetizer for any occasion. Vegan, gluten-free, dairy-free and Whole30 compliant.

Course: Side Dish

Cuisine: American

Keyword: avocado dip, crispy potatoes, crispy smashed potatoes, smashed potatoes, smashed potatoes recipe

Servings: 6 servings

Calories: 253 kcal

Author: Kelly

Ingredients

• 2 lbs small new potatoes / baby Yukon potatoes scrubbed and rinsed
• Kosher or coarse sea salt
• 1 tbsp avocado oil or olive oil
• 3 tbsp melted unsalted butter dairy-free or regular
• Kosher or coarse sea salt to taste
• Freshly cracked black pepper to taste
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• 1/4 tsp dried thyme or 1 tsp fresh thyme leaves
• ⅓ cup grated Parmesan dairy-free or regular. Can also sub with 1/4 cup nutritional yeast for a Whole30 option.
• Fresh chopped parsley or herbs for garnish

For the optional Dipping Sauce

• 1 small avocado pitted
• 1/4 cup fresh cilantro leaves loosely packed
• ¼ cup fresh parsley loosely packed
• 2 tbsp dairy-free or regular thick Greek-style yogurt (may also sub dairy-free or regular sour cream)
• 1/2 small jalapeno seeded, optional
• 1-2 tsp avocado oil mayonnaise or vegan mayonnaise
• 1 clove garlic
• Juice of 1 lime
• Fine grain sea salt or kosher salt to taste
• Freshly ground black pepper to taste

Instructions

1. Place the potatoes and 1 tablespoon of salt in a large pot / dutch oven. Fill with enough water to cover the potatoes by 1-inch. Heat over high-heat until the water comes to a boil, then reduce heat to medium-medium-high in order to maintain a low boil. Cook until the potatoes are soft and fork-tender, about 15-20 minutes.
2. While the potatoes are cooking, preheat the oven to 425F. Lightly coat a large rimmed baking sheet (or two if needed) evenly with 1 tablespoon oil. Set aside.
3. Once the potatoes are soft, carefully transfer the potatoes to a strainer and drain and let them cool for about 5 minutes, or until cool enough to handle.
4. Spread the potatoes out evenly onto the prepared baking sheet. Use the bottom of a glass with a flat bottom to gently press down on the potatoes until smashed, being careful not to press too hard.
5. Drizzle the smashed potatoes with the melted butter. Season generously with salt and black pepper then sprinkle with garlic powder, paprika, thyme and parmesan.
6. Bake in the preheated oven until the potatoes are golden on the edges, about 25 minutes.
7. While the potatoes are baking, make the dipping sauce by combining the yogurt, mayonnaise, cilantro, jalapeno, garlic and lime juice in a bowl of food processor or a small blender. Season with salt and black pepper to taste. Blend until smooth and adjust seasonings to taste. Chill until ready to serve.
8. Once the potatoes are crispy and golden, transfer to a large bowl / serving platter / plate and garnish with some chopped fresh parsley. Serve and dunk with dipping sauce on the side and / or dizzle a little bit on top of the potatoes.

Nutrition Facts

Crispy Smashed Potatoes

Amount Per Serving (1 serving)

Calories 253 Calories from Fat 117

% Daily Value*

Fat 13g20%

Carbohydrates 30g10%

Fiber 5g20%

Sugar 2g2%

Protein 6g12%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.