Description
These vegan Thanksgiving-style smashed potatoes are a delightful and satisfying side dish that’s perfect for the holiday season. Perfectly crispy on the outside and creamy on the inside, they’re packed with flavor and sure to become a new family favorite.
Ingredients
– 3 pounds Yukon Gold potatoes, scrubbed and cut into 1-inch cubes
– 1/4 cup olive oil
– 4 cloves garlic, minced
– 1 teaspoon dried thyme
– 1 teaspoon dried rosemary
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons chopped fresh parsley
Instructions
1. Preheat the oven to 400°F (200°C).
2. In a large pot, cover the cubed potatoes with cold water and bring to a boil over high heat. Reduce the heat to medium-low and simmer for 12-15 minutes, or until the potatoes are fork-tender.
3. Drain the potatoes and return them to the hot pot for 1-2 minutes to evaporate any excess moisture.
4. In a large bowl, toss the potatoes with the olive oil, garlic, thyme, rosemary, salt, and pepper until well coated.
5. Spread the potatoes in a single layer on a large baking sheet.
6. Bake for 20-25 minutes, flipping the potatoes halfway through, until they are golden brown and crispy.
7. Remove from the oven and sprinkle with the fresh parsley.
8. Serve hot and enjoy!
Notes
These potatoes are best served immediately, but can be reheated in a 400°F (200°C) oven for 10-15 minutes if needed. For extra crispiness, try broiling the potatoes for 2-3 minutes at the end of the cooking time.
- Prep Time: 15
- Cook Time: 30
- Category: Vegetarian & Vegan Mains
- Method: Baking
- Cuisine: American