Smashed Potatoes Recipe | Vegmas Day 4

At this point, I’ve shared a recipe for just about every form of potato you could possibly want to make on Christmas Day, but that doesn’t mean that the festive potatoes need to end. I always get far too many potatoes* over the festive period, and this smashed potatoes recipe is a great way to use up any surplus if you’re sick of the sight of roast potatoes and mash.  

*There is absolutely no such thing as too many potatoes, ever, but especially over the festive period. Too many means too many for the day itself.

Nutritional Information  

Each serving of this recipe contains 315 calories, 5g of protein and 5g of fibre. This recipe contains two thirds of your daily vitamin C, 60% of your daily B6, 40% of your daily potassium and vitamin E and 20% of the recommended daily amount of both B1 and B6.  

How to store and reheat 

The potatoes can be parboiled up to 3 days ahead of time. Once potatoes have cooled, transfer them to an airtight container and refrigerate until ready to use. 

Store cooked smashed potatoes in an airtight container in the fridge for up to four days.  

If you want to reheat pre-cooked smashed potatoes, preheat oven to 190˚c. Lightly grease a large baking sheet with melted butter or oil. Place potatoes onto baking sheet, spread apart, and bake for about 6 minutes. Flip each potato and continue to bake until the exterior has crisped back up and the potatoes have heated through, about 6 to 8 minutes. 

Smashed Potatoes Recipe 

These smashed potatoes are baked to crispy perfection! You’re going to love this vegan smashed potatoes recipe (even if you’re sick of potatoes). 

This recipe is gluten free, dairy free, soy free, nut free and vegan. 

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Smashed Potatoes Recipe

These smashed potatoes are baked to crispy perfection! You’re going to love this vegan smashed potatoes recipe (even if you’re sick of potatoes).

Course Side Dish

Cuisine British

Keyword Smashed Potatoes Recipe

Prep Time 5 minutes

Cook Time 55 minutes

Total Time 1 hour

Calories 315 kcal

Ingredients

• 1 kg small-to-medium red or yellow potatoes
• 4 tablespoons olive oil divided
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• 1 tsp dried sage
• Pinch of salt
• Freshly ground black pepper to taste

Instructions

1. To prepare the potatoes, scrub them clean if dirty and rinse under running water. Remove and discard any sprouting areas. Place the potatoes in a large pan.
2. Fill the pan with water until the potatoes are submerged and covered by 1 inch of additional water. Add a pinch of salt. Bring the mixture to a boil over medium-high heat and continue cooking until the potatoes are very easily pierced through by a fork (smaller potatoes are done around 20 minutes, and medium around 25 minutes).

3. While the potatoes cook, preheat the oven to 220°c and drizzle 1 tablespoon of the olive oil over a large, rimmed baking sheet/ roasting dish. Brush the oil so it’s evenly distributed over the sheet.

4. When the potatoes are done, drain them in a large colander and let them cool for about 5 minutes, until they can be handled safely.
5. Evenly distribute the potatoes over the prepared baking sheet, and use a potato masher or a serving fork to gently smash each potato to a height of about ½ inch. (Thinner potatoes are more crispy.)
6. Drizzle the remaining 3 tablespoons of olive oil over the smashed potatoes. Sprinkle the garlic powder, onion powder and remaining ¼ teaspoon salt over the potatoes. Finally, sprinkle them lightly with freshly ground black pepper.
7. Bake until the potatoes are nice and golden on the edges, about 25 to 30 minutes.

Serve and enjoy!

Until tomorrow, 

Sophie  

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