Smashed Potatoes with Garlic and Vegan Parmesan

by Steph Sunshine at

Yield4 servings

Prep Time25 minutes

Cook Time40 minutes

Total Time65 minutes


  • 1 lbs. small or baby potatoes (I recommend Yukon gold or red)
  • 1 tsp. salt
  • 1/4 cup vegan butter, melted
  • 1 tbsp. garlic, minced (about 3 cloves)
  • 1 tsp. fresh rosemary, chopped
  • salt and pepper, to taste
  • 1-2 tbsp. vegan parmesan
  • vegan sour cream and green onions for topping (optional)


  1. Place your potatoes in a medium pot or saucepan and cover them with water. Bring the water to a boil and boil until the potatoes are fork-tender. This could take anywhere from 15 to 30 minutes, depending on the size of your potatoes.
  2. Preheat your oven to 425°F (220°C). Drain your potatoes in a colander and let them stand until they're cool enough to handle.
  3. Spray a baking tray with olive oil (or line with parchment paper, see notes), then place your potatoes on the tray. Make sure there is enough space between the potatoes that they won't touch after they've been smashed. If you have a small tray, you may need to use two trays.
  4. You can use the bottom of a glass or small plate, or a potato masher or large fork to smash your potatoes. I prefer a flat surface like a glass because the potatoes get smashed evenly. Gently press your glass or other surface on the top of each potato until it's flattened to around 1/2" thick. (You can flatten them more if you want crispier potatoes, or less for fluffier potatoes).
  5. Mix your vegan butter, minced garlic, and rosemary together, then use a spoon to spread some of the mix on each potato. Top with salt, pepper, and vegan parmesan, to taste.
  6. Bake your potatoes until they're crispy, about 20 minutes.
  7. Remove from the oven and let cool for 5 minutes. Top with vegan sour cream and green onions (if using), and serve!

Notes & Hints

Feel free to use dill or parsley instead of rosemary, if you prefer!

You can either bake the potatoes directly on an oiled baking sheet, or use parchment paper to line the baking sheet. Potatoes baked directly on the baking sheet will come out crispier, but a parchment-lined tray is easier to clean.

These can be stored in an airtight container in the refrigerator for 3-4 days. Reheat in the oven at 350°F (180°C) for 15-20 minutes.