Description
Indulge in the comforting, holiday-inspired flavors of these vegan Thanksgiving-style smashed potatoes. Perfectly crispy on the outside and fluffy on the inside, they’re a delightful plant-based side dish that’s sure to impress.
Ingredients
– 3 pounds Yukon Gold potatoes, scrubbed and cut into 1-inch chunks
– 1/4 cup olive oil
– 3 garlic cloves, minced
– 1 teaspoon dried thyme
– 1 teaspoon dried rosemary
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
1. Preheat your oven to 400°F (200°C).
2. Place the potato chunks in a large pot and cover with cold water. Bring to a boil over high heat, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
3. Drain the potatoes and return them to the pot. Use a potato masher or the back of a fork to lightly smash the potatoes, leaving some chunks.
4. In a small bowl, combine the olive oil, garlic, thyme, rosemary, salt, and pepper. Pour the seasoned oil over the smashed potatoes and gently toss to coat.
5. Spread the potatoes in a single layer on a parchment-lined baking sheet.
6. Bake for 20-25 minutes, or until the potatoes are crispy and golden brown.
7. Serve hot, garnished with additional fresh herbs if desired.
Notes
For extra crispiness, try broiling the potatoes for 2-3 minutes at the end. You can also experiment with different herb and spice combinations to suit your taste.
- Prep Time: 15
- Cook Time: 25
- Category: Side Dish
- Method: Baking
- Cuisine: American