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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What are smashed potatoes?
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!
Why I love these Oil-Free Vegan Smashed Potatoes
- Dietary needs - these smashed potatoes are vegan, gluten-free, dairy-free, oil-free, and sugar free
- Really simple - with just a few ingredients - potatoes, salt, & pepper, these smashed potatoes could not be more easy!
- Vegan version of smashed potatoes - just whip up a plant-based crema to go on top and serve with coconut bacon!
- Completely oil-free - you don't need oil to make crispy potatoes. Part of the secret of smashed potatoes is that the first boil cooks the potatoes, then the oven gets them nice and crispy. Seriously - no oil required!
- Great for parties - I use petite potatoes, so these little guys are bite-sized!
Ingredient Notes & Substitutions
- Petite Potatoes: I used a mix of golden and red potatoes for color. But any small potato will work. You could also use fingerlings or even yukon golds, though the bigger the potato, the longer the cook time.
- Flaky Sea Salt: I used Maldon salt because it is super flaky and delicious. You can just a course sea salt or kosher salt as a sub
- Black Pepper
- Garlic Powder: garlic powder adds a bit of extra flavor, but you can skip it if you'd like
- Coconut Bacon: I list the coconut bacon as optional, but it is so delicious you won't want to skip it! Coconut bacon is sweet and smoky and crisp. And it adds such a nice salty, smoky flavor to these potatoes
- Chopped Chives: fresh chives are ideal, but even dried chives add a nice touch of green
Vegan Crema
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.
- Greek-Style Non-Dairy Yogurt: I love using Kite Hill's Greek yogurt - it is super thick and gives you a bit of protein too. Any non-dairy yogurt will work though
- Lemon Juice: fresh lemon juice is best!
- Kosher Salt
- Pinch Cayenne: just a bit of spice brings some brightness to the crema. This is not enough to make it spicy, but if you don't like any spice feel free to omit the cayenne
How to make Oil-Free Vegan Smashed Potatoes
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 ½" 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!
Frequently Asked Questions
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:
- Chopped fresh parsley or cilantro
- A drizzle of wfpb mayo
- Vegan parmesan would be so delicious
- Homemade vegan honey mustard for dipping
- With vegan sour cream & onion dip
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.
Serving Suggestions
If you're throwing a party, these smashed potatoes can be one of your appetizers! Here are some other appetizer suggestions:
Recipe Prayer
Thank you God for these smashed potatoes. Thank you for the friends and family we share them with as we gather together. Amen.
More Potato Recipes
If you're looking for more oil-free & vegan potato recipes, I've got you!
Tried this recipe?
Please leave a review in the comments section below and post on Instagram tagging me @elizabeths_table. You can also stay in touch with me on social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.
📖 Recipe
Oil-Free Vegan Smashed Potatoes
Ingredients
- 2 Pounds Petite Potatoes I used a mix of golden and red potatoes
- 1 Tablespoon Flaky Sea Salt I used Maldon + extra for garnish
- ½ Teaspoon Black Pepper
- ½ Teaspoon Garlic Powder
- Chopped Chives for garnish
Vegan Crema
- ½ Cup Greek-Style Non-Dairy Yogurt
- 2 Teaspoons Lemon Juice
- ¼ Teaspoon Kosher Salt
- Pinch Cayenne optional
Coconut Bacon
- 1 Cup Flaked Coconut
- 2 Tablespoons Liquid Aminos
- 1 Tablespoon Maple Syrup
- 1 Teaspoon Liquid Smoke
Instructions
- Preheat the oven to 450°F. Line a baking sheet with parchment paper.
- 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.
- 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 ½" thickness. Sprinkle generously with kosher salt, black pepper, and garlic powder.
- 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.)
- Meanwhile prepare the crema. Mix the non-dairy yogurt, lemon juice, salt, and cayenne in a small bowl.
- 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!
Nutrition
Nutrition information is an estimate.
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