Crispy Smashed Red Potatoes With Garlic And Dill In The Oven

I think that it's safe to say that there's no more comforting side dish than potatoes.

I love them Loaded with spinach and mushrooms, Hasselback style, or in a pancake form.

Whatever the occasion is, potato dishes are always popular and always go fast.

If you ever wonder what to do with red potatoes, I'm going to show you the best vegan potato recipe you could make with them.

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• healthy. Potatoes are an excellent choice for satisfying hunger yet provide an impressive amount of nutrients. Think Vitamin C, Potassium, Protein, Fiber, and no Cholesterol.
• easy and quick. Crispy Smashed Red Potatoes take only about 12 minutes to boil and then another 15 minutes in the oven. Talk about an ultimate crispy red potato side dish ready in under 30 minutes. Yes, please!
• minimal ingredients. You'll only need 4 ingredients to make these crispy baked yummies. You might already have them in your pantry.

If you're following a healthy plant-based diet, these vegan crushed red potatoes with garlic and herbs check all the boxes.

It's one of my favorite recipes.

They're healthy, flavorful and absolutely delicious.

Let's not forget about the garlic dill sauce.

In Ukraine, where I grew up, dill has always been a number one herb for potato dishes. They pair perfectly together and compliment the taste of one another.

Add garlic and a touch of olive oil and there you have it - an ultimate sauce for the best potato dish ever. No other ingredients are necessary. Outstanding flavor is guaranteed.

Here's an overview of the specific ingredients for this recipe. For the exact ingredients and measurements, please scroll to the recipe card below.

Ingredient Notes

My favorite part about this easy crispy smashed red potato recipe with dill and garlic is that it's made with minimal ingredients which you might already have in your pantry.

For the exact quantities, please scroll down to the recipe card below.

• potatoes - honestly, you can make smashed red potatoes with any type of potato and don't let anyone tell you otherwise. I made my recipe with red potatoes because I loved the contrast of colors. Whichever type of potato you choose: red, Yukon gold, fingerling, make sure they're on the smaller or medium size. That way, the potatoes will be ready in no time. Plus, the potatoes will cook more evenly if they are smaller;
• fresh dill - for the sauce;
• garlic - of course, the star of the sauce;
• olive oil - for the sauce and for drizzling the red potatoes.

1. Cook the baby red potatoes.

Fill a large pot with water and bring to a boil. Add ½ tablespoon of salt, red potatoes and cook on a medium low heat for 12 to 15 minutes or until potatoes are soft when poked with a knife.

1. Make a dill-garlic sauce.

Preheat the oven to 425 F and in a small bowl combine garlic pushed through a press or grated, fresh dill, 3 tablespoon of olive oil the remaining ½ teaspoon of salt and pepper.

1. Smash the red small potatoes and bake.

Carefully drain the potatoes and place them on a parchment lined rimmed baking sheet. Using a flat bottom of a glass or cup, gently smash each potato until slightly flattened but doesn't fall apart.

Drizzle the smashed red potatoes with the remaining 2 tablespoon of olive oil and bake in the oven for 15 minutes until the potatoes get slightly crispy on top.

1. Serve the red smashed potatoes.

Remove crispy potatoes from the oven, garnish with the dill-garlic sauce and serve immediately! Yummy!

This crispy red potatoes side dish is highly versatile. Apart from the fresh dill, you can add more herbs into the sauce, like oregano, fresh thyme or other dried Italian herbs.

In addition, to get a crispier exterior of the dill potatoes, you can sprinkle the potatoes prior to baking with some grated vegan Parmesan cheese. Delicious!

Mashed potatoes are usually mashed with a potato masher to obtain a creamy and smooth texture.

Yes, you can boil the potatoes and then store in the refrigerator for up to two days until you ready to bake them.

You can broil them in the oven for 2-3 minutes.

These crispy dill potatoes keep very well in the refrigerator. Place the potatoes in the airtight container and refrigerate for up to 4 days.

Reheat in the microwave for 30 to 40 seconds.

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If you make this recipe, please leave me a comment below and rate it. I always appreciate the feedback. Also, you can follow me on Facebook, Instagram, or Pinterest.

If you're looking for a quick overview of the recipe, check out my Smashed Potatoes web-story.