Ultra crispy and crunchy on the outside, fluffy and tender on the inside. These smashed potatoes are oven baked, easy to make with just a few simple ingredients, and perfect when dunked into a delicious, spicy avocado crema!
How to get A crispY exterior
These little potatoes are first parboiled in salted water, which causes starch to gelatinize on the surface of the potatoes. This gelatinized layer becomes dehydrated as it cooks in the oven, creating that crisp exterior that we love biting into!
Once they have cooled a little after being parboiled, the potatoes are smashed with the palm of a hand (low key, this is so much fun) or any object with a flat surface. Smashing the potatoes creates rough nooks and crannies that make for an even crispier outer layer! Finally, they are brushed with a touch of olive oil and seasoned with sea salt and pepper before they go in the oven. Because, sometimes, simple is just better.
These smashed potatoes are delicious paired with this spicy avocado crema. It’s bright, creamy, and has a nice kick from jalapeños. However, you can use any dipping sauce you prefer, like ketchup or a blend of hot sauce and vegan sour cream.
To make this spicy avocado dip, all you need to do is process all the ingredients in a food processor or blender, and it’s ready!
These crispy smashed potatoes come out perfect every time, and are great as an appetizer, side dish, or even a snack.
I hope you give them a try!
Happy Cooking!
Crispy Smashed Potatoes with Spicy Avocado Crema
Ingredients
Crispy Smashed Potatoes
- 1 lb small, baby potatoes
- 1 tbsp salt
- 2 tbsp olive oil
- sea salt + black pepper, to season
Spicy Avocado Crema
- 1 ripe avocado
- 1/4 cup vegan mayo
- 1 jalapeño, deseeded for less heat
- 1 tbsp lime juice
- 1/4 tsp salt, or to taste
- 1-2 tbsp water, as needed to thin
Instructions
- Bring a pot of water to a boil, and stir in 1 tbsp of salt. Preheat oven to 450F.
- Add potatoes and reduce heat to a low simmer, cooking potatoes for about 20-25 minutes or until fork tender. If the fork slides easily all the way to the center, the potatoes are done.
- Drain potatoes and transfer to a greased or parchment lined baking sheet. Let cool for a few minutes.
- Gently smash each potato with the palm of your hand or with the bottom of a mug or cup.
- Drizzle or brush olive oil over the smashed potatoes. Season with sea salt and black pepper.
- Bake at 450F for 25-30 minutes, or until crispy and golden brown.
- In the meantime, combine all ingredients for the Spicy Avocado Crema in a blender until smooth and creamy.
- Remove potatoes from oven and top with parsley, if desired. Serve with Spicy Avocado Crema, and/or any other dipping sauce you prefer!
Notes
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