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Top view of crispy smashed potatoes with pesto on a baking sheet

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.

Course Side Dish
Cuisine American
Keyword avocado dip, crispy potatoes, crispy smashed potatoes, smashed potatoes, smashed potatoes recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
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.