Move over French fries, because smashed potatoes are taking the internet by storm! These crispy garlic smashed potatoes are the perfect side dish to add to your dinner table and they are made with simple everyday ingredients.
Best potatoes to use
The best potatoes to use when making smashed potatoes are small ones- the smaller the better. This is because smaller potatoes are easy to smash, quicker to bake, and become so much crispier.
Small potatoes (also known as new potatoes) are not any specific variety of potato. They can be any variety of potato that has been harvested before they become big. This makes their skin softer and more delicious for eating. They also have a higher moisture content and are sweeter.
You can use any variety of small/new potatoes that you wish. Baby Yukon gold potatoes / yellow potatoes, purple potatoes, or baby red potatoes all work great in this recipe.
If you can't find baby potatoes in the grocery store, you can use larger potatoes as well.
Making the smashed potatoes in the air fryer or in the oven
You can choose to make these potatoes either in the air fryer or the conventional oven. Both work great and taste delicious.
I have included instructions for both in this recipe. You will follow the same recipe for either method. The only thing that will change is the cooking time and degrees.
How to make smashed potatoes in the oven
To make crispy smashed potatoes in the oven, bake them for 25-30 minutes at 425*F/ 218*C.
How to make smashed potatoes in the air fryer
To make smashed potatoes in the air fryer, air fry them for 15-20 minutes at 400*F/ 204*C
With either method, keep in mind that cooking times change according to the type of oven or air fryer that you use. You may have to adjust the cooking time accordingly.
To know when they are ready, keep watch over the potatoes- once they are golden brown and crispy around the edges, they are ready and roasted.
What you'll need to make these garlic smashed potatoes
- a bag of potatoes: use small baby potatoes. See the notes above on the kind of potatoes to use.
Garlic Oil Glaze Ingredients
- a bulb of garlic
- extra virgin olive oil: you can also use vegan melted butter instead.
- a generous pinch of salt and pepper
Vegan Honey Mustard Sauce Ingredients
- vegan mayonnaise
- mustard
- maple syrup: you can use honey, but I'm using maple syrup to keep the recipe vegan.
- lemon juice
- garlic powder
- onion powder: optional
- sea salt and black pepper to taste
Topping Options
- flakey salt
- chili powder
- red pepper flakes
- vegan parmesan cheese
- green onion
- fresh thyme, fresh parsley, or other fresh herbs
Equipment needed
- potato masher or a flat-bottomed cup
- large baking sheet
The full recipe and nutritional information are at the bottom of the post in the recipe card. If you enjoyed this recipe, please consider leaving a star rating and review, as it helps my blog 🙂
How to make the delicious crispy smashed potatoes and vegan honey mustard dipping sauce
Start by cutting off the top of a bulb of garlic.
Drizzle olive oil over it, then wrap it up in aluminum foil and roast it for 45 minutes at 425*F/ 218*C.
Bring a large pot of cold water with plenty of salt to a boil over medium heat.
Add the potatoes to the boiling water and boil them until fork tender (about 15-20 minutes).
Note: make sure there is enough water to cover all of the potatoes and about at least an inch more.
Transfer the small potatoes to a sheet pan that you have lined with parchment paper.
Use the bottom of a glass or a potato masher to smash the mini potatoes. The thinner you flatten each one, the crispier it will be.
Now that all of the potatoes are smashed, it's time to make the garlic olive oil glaze.
Add olive oil to a small bowl. Then squeeze out the garlic cloves from the roasted garlic bulb.
Add the salt and pepper to taste, then stir the mixture.
Take a pastry brush or basting brush and brush a generous amount of garlic oil on each potato.
Bake the potatoes in the oven for 25-30 at 425*F/ 218*C, until they are golden brown and have crispy edges. If you want them even crispier, roast them for an additional 5 minutes.
If you want to make this recipe in the air fryer instead, follow the same instructions, but air fry for 15-20 minutes at 400*F/ 204*C in the air fryer.
While the potatoes are roasting, make the vegan honey mustard.
Combine all of the vegan honey mustard ingredients in a bowl and whisk them together.
Allow the smashed potatoes to cool off at room temperature before eating.
Once your garlicky potatoes are ready, top however you'd like and enjoy!
I topped mine with flakey salt and green onions.
Video
If you liked this easy appetizer, you may also like:
Crispy Garlic Smashed Potatoes
Equipment
- flat-bottomed glass or a potato masher
- baking sheet
Ingredients
- 1 ½ pounds baby potatoes I used 1-inch golden potatoes
For the garlic oil glaze
- 1 bulb of garlic
- ¼ cup olive oil
- a generous pinch of salt and pepper
Vegan Honey Mustard Sauce
- ½ cup vegan mayonnaise
- 2 tablespoon mustard
- 2 tablespoon maple syrup
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- salt and pepper to taste
Instructions
- Start by cutting off the tip of a bulb of garlic. Drizzle olive oil over it, then wrap it up in foil and roast it for 45 minutes at 425*F/ 218*C.
- Bring a large pot of water to a boil and generously salt it.
- Add the potatoes to the boiling water and boil them until they are so soft you can easily stick a fork in them (about 15-20 minutes).
- Transfer the small potatoes to a baking tray that you have lined with parchment paper.
- Use a flat-bottomed cup to smash each potato. The thinner you flatten each one, the crispier it will be.
- Now that all of the potatoes are smashed, it's time to make the garlic olive oil glaze.
- Add to olive oil to a small bowl. Then squeeze out the garlic from the roasted garlic bulb.
- Add the salt and pepper to taste, then stir the mixture.
- Take a pastry brush or basting brush and brush a generous amount of garlic oil on each potato.
- Now bake the potatoes in the oven for 25-30 at 425*F/ 218*C, until they are golden and crispy. If you want them even crispier, roast them for an additional 5 minutes.
- If you want to make this recipe in the air fryer instead, follow the same instructions, but air fry for 15-20 minutes at 400*F in the air fryer.
- While the potatoes are baking, make the vegan honey mustard.
- Combine all of the honey mustard ingredients in a bowl and whisk them together.
- Once the potatoes are ready, top them with flakey salt and green onion, dip them into the sauce, and enjoy!
Video
Nutrition
How to store the crispy potatoes
Store whatever potatoes you don't finish in an airtight container and store the remaining honey mustard in a jar. Keep both in the refrigerator.
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