Vegan Smashed Potatoes are crisp and delicious. With a homemade vegan crema topping and a garnish of coconut bacon and chives, these smashed potatoes will be devoured in no time. Completely oil-free, dairy-free, and gluten-free!
Smashed potatoes are sort of a trend right now. But for good reason.
I mean, potatoes - you can't go wrong. You boil them to par-cook, then smash them down and bake them in the oven so they get nice and crispy. Delicious!
But, I have to say, my favorite part of these vegan smashed potatoes is the topping. The potatoes are tasty, and the toppings bring the crave-factor over the top.
In my version of smashed potatoes, we're whipping up a super quick vegan crema and topping the potatoes with coconut bacon and chives.
It's the perfect combination of crisp potatoes, creamy crema, sweet & smoky bacon, and fresh chives. Literally so good!
This crema is super simple to make and pairs so well with the potatoes. But, if you're in a pinch, you could always just go for some vegan sour cream.
Step 1. Preheat the oven to 450°F. Line a baking sheet with parchment paper.
Step 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.
Step 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.
Step 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.)
Step 5. Meanwhile prepare the crema. Mix the non-dairy yogurt, lemon juice, salt, and cayenne in a small bowl.
Step 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!
Oil is a processed food. To make olive oil, you take whole olives and press and press and press them until nothing is left except oil.
It takes a lot of processing to turn an olive into oil. And when you process the olives, you take out almost all of their nutrient content - like fiber - and the result is a high-fat, low-nutrient substance.
Plus, oil (even olive oil) has been shown to have the same detrimental affects to our arteries as fast foods. Read this article for more information.
Yes! You can still make super crisp potatoes (or anything) without oil.
One of the tricks is to boil the potatoes first, so they are already cooked. (Which we have to do in this recipe in order to smash them.) Then, the oven gets them nice and crispy.
If you're not a fan of crema, coconut bacon, and chives, there's plenty of other options:
These potatoes will last up to two weeks in the fridge.
If you plan to have leftovers, avoid topping the potatoes with the crema and bacon. The potatoes will last in the fridge, but they'll get a bit soggy if they are sitting with crema on them.
Store the potatoes and crema in separate containers in the fridge. The coconut bacon should be stored at room temperature.
To retain crispiness when reheating, I recommend heating leftovers in the oven or air fryer. Heat to 350 for a few minutes until warm.
You can microwave, but potatoes tend to get soggy if reheated in the microwave.
If you're throwing a party, these smashed potatoes can be one of your appetizers! Here are some other appetizer suggestions:
Or, if you're serving dinner, serve these oil-free vegan smashed potatoes with some vegetables and protein:
Thank you God for these smashed potatoes. Thank you for the friends and family we share them with as we gather together. Amen.
If you're looking for more oil-free & vegan potato recipes, I've got you!
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Vegan Smashed Potatoes are crisp and delicious. With a homemade vegan crema topping and a garnish of coconut bacon and chives, these smashed potatoes will be devoured in no time. Completely oil-free, dairy-free, and gluten-free!
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