Oil-Free Vegan Smashed Potatoes

• 2 Pounds Petite Potatoes (I used a mix of golden and red potatoes)
• 1 Tablespoon Flaky Sea Salt (I used Maldon) + extra for garnish
• 1/2 Teaspoon Black Pepper
• 1/2 Teaspoon Garlic Powder
• 1 Recipe Coconut Bacon (optional)
• Chopped Chives, for garnish

Vegan Crema

• 1/2 Cup Greek-Style Non-Dairy Yogurt
• 2 Teaspoons Lemon Juice
• 1/4 Teaspoon Kosher Salt
• Pinch Cayenne (optional)

1. Preheat the oven to 450°F. Line a baking sheet with parchment paper.
2. Add the potatoes to a large pot. Cover completely with water and add a generous amount of kosher salt. Bring to a boil and cook for 10-12 minutes, until just tender (up to 25 minutes, depending on the size of your potatoes). Drain.
3. When cool enough to handle, arrange the potatoes on the prepared baking sheet. Use the bottom of a measuring cup or glass to smash each potato to 1/2" thickness. Sprinkle generously with kosher salt, black pepper, and garlic powder.
4. Bake for 35-45 minutes until the potatoes are crisp and browned. (You can cook the coconut bacon at this time, if you haven't made it already.)
5. Meanwhile prepare the crema. Mix the non-dairy yogurt, lemon juice, salt, and cayenne in a small bowl.
6. When the potatoes are ready, top with a drizzle of crema, some coconut bacon, a pinch of chives, and a sprinkle of flaky sea salt. Enjoy!