These Crispy Smashed Potatoes are served with a super flavorful Miso Tahini Sauce! They’re easy to make, addictively delicious, and perfect as an appetizer or side dish. Naturally gluten-free, plant-based, and vegan.

Have you ever had a crispy smashed potato? If not – you’re missing out. They are SO good. If you have…you know the delicious potato-y, carby magic that they hold.

Making them is simple: you’ll boil the potatoes until soft, then smash, drizzle with oil, and bake until super crispy. Then – you’re going to brush with miso butter! Truly the magic touch. The texture is fantastic – super crispy on the outside, with tender, fluffy insides. I make mine even more sensational by garnishing them with fresh herbs and serving with a super flavorful miso tahini sauce that’s perfect for dipping or drizzling. The umami flavor of the miso adds an extra layer of pure goodness that you’ll love!

These vegan smashed potatoes are easy to make and they make such a perfect appetizer or side dish, for the holidays or for any time of year that you’re craving some cozy potato goodness :D which is always, right?! Let’s get into it!

What you need for easy smashed potatoes:

  • Small potatoes: fingerling potatoes, mini Yukon golds, or even bigger potatoes work, but I like smaller if you’re going to be dipping the sauce instead of drizzling.
  • Olive oil and/or butter: I use a combination of the two for these! I use vegan butter, but use whatever kind you like.
  • Garlic powder
  • Salt & pepper
  • White Miso Paste

How to make crispy smashed potatoes:

  1. Start by boiling or steaming your potatoes until cooked through and a knife easily pierces the potato.
  2. Drain and dry, then place them on a baking sheet.
  3. Use the bottom of a measuring cup, or a big fork, to smash the potatoes to your desired thickness. Don’t worry about craggly bits – those will get nice and crispy in the oven!
  4. Whisk together the olive oil, melted vegan butter, salt, pepper, and garlic powder. Drizzle over the potatoes and give them a little rub to distribute it.
  5. Bake at 400F for 20 minutes, or until golden brown and crispy.
  6. Mix together miso paste and more vegan butter, and brush onto the baked potatoes.
  7. Serve with the miso tahini sauce! Recipe for the sauce is below.

A thicker smashed potato will give you creamy, fluffy insides with crispy outsides, and a thinner potato will make it thinner and crispier all around. No need to make them perfectly flat though – the scraggly uneven bits get nice and crispy with a great texture!

To make the miso tahini sauce:

While the potatoes bake, it’s time to make the miso tahini sauce! It’s super easy and absolutely delicious. It pairs well with so many other things, too! You’ll need:

  • Tahini
  • Miso Paste
  • Minced Garlic
  • Lemon Juice
  • Salt

To make it, simply whisk all of the ingredients together and add water until you get the consistency you’re after. I like it drizzly, but still pretty thick and dippable. When it’s all ready, you can drizzle the potatoes with the sauce if you’ll be eating right away, or serve the potatoes with the miso tahini as a dipping sauce. Either way, it’s so good!

I hope you adore these as much as I do! Enjoy, and let me know what you think in the comments below.

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Crispy Smashed Potatoes with Miso Tahini Sauce

★★★★★ 5 from 1 review
  • Author: Rachel Conners
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings 1x
  • Category: Sides
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free
Print Recipe

Description

These Crispy Smashed Potatoes are served with a super flavorful Miso Tahini Sauce! They’re easy to make, addictively delicious, and perfect as an appetizer or side dish. Naturally gluten-free, plant-based, and vegan.

Ingredients

Scale

For the potatoes

  • 1.5 lbs small potatoes
  • 3 tablespoons melted vegan butter, divided
  • 2 tablespoons olive oil
  • ½ teaspoon salt, pepper to taste
  • 1 tablespoon white miso paste
  • Parsley & chives, to garnish 

For the miso tahini sauce

  • ⅓ cup tahini
  • 2 tablespoons white miso paste
  • 2 tablespoons lemon juice, plus more to taste
  • 1 clove garlic, grated or minced
  • ½ teaspoon sea salt, plus more to taste

Instructions

For the potatoes

  1. Preheat the oven to 400°F.
  2. Bring a pot of water to a medium boil with a generous amount of sea salt in the water. Cook the potatoes until tender and cooked through, and a knife easily pierces the potato. This took about 15 to 20 minutes for my smaller potatoes. It will be closer to 30 if you’re using larger potatoes. You can also microwave or steam the potatoes to soften them. 
  3. Drain and dry the potatoes, then place them on a baking sheet.
  4. Use the bottom of a measuring cup, a potato masher, or a big fork, to smash the potatoes to your desired thickness. Don’t worry about scraggly bits – those will get nice and crispy in the oven!
  5. Whisk together the olive oil, 2 tablespoons melted vegan butter, salt, pepper, and garlic powder. Drizzle over the potatoes and give them a little rub to distribute it.
  6. Bake for 30 to 40 minutes, or until golden brown and crispy.
  7. Melt the remaining 1 tablespoon vegan butter and mix with the miso paste. Brush onto the baked potatoes, adding a little extra butter if needed to spread it on.
  8. Garnish with herbs and serve with the miso tahini sauce.

For the miso tahini sauce

  1. In a small bowl, whisk all of the ingredients together. Add water until you get the consistency you’re after. I like it drizzly, but still pretty thick and dippable.
  2. When it’s ready, you can drizzle the potatoes with the sauce if you’ll be eating right away, or serve the potatoes with the miso tahini as a dipping sauce.

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