Oil free garlic smashed potatoes made with aquafaba are crispy on the outside and fluffy on the inside. Perfectly browned and bursting with garlic flavor, it's hard not to eat these directly from the sheet pan!
Most smashed potato recipes use olive oil or butter to help them crisp up in the oven but this oil-free recipe uses aquafaba, aka the liquid from cooking beans. Most commonly people use the liquid from canned chickpeas but any white beans will work.
The recipe begins with boiling the potatoes. It's key to start with cold water so the potatoes cook slowly and evenly. Make sure you really salt the water too and you'll have super flavorful potatoes from the inside out.
Once your potatoes are cooked, you get to have fun smashing them. There's a delicate balance! You don't want to completely flatten them or else you'll miss out on the fluffy potato inside.
These garlic smashed potatoes bake in the oven for about 35 minutes and come out extra crispy. You can enjoy them as a side dish or turn them into an entrée like potato nachos!
Ingredient Notes
You will need these simple ingredients to make garlic smashed potatoes without oil:
Baby potatoes are perfect for smashing. If they are too much larger than 2" in diameter they'll take longer to crisp up and break into multiple chunks when smashed. You can use gold potatoes or red potatoes, both are great for this appetizer.
Aquafaba, the liquid from cooking beans, replaces the oil in this recipe but you can follow the same process with olive oil.
Garlic powder adds to the flavor of these potatoes without having to chop fresh garlic by hand. Feel free to add any of your favorite spices, some herbes de Provence would be a delicious addition.
The recipe card below includes the full list of ingredients + instructions.
How to Make Oil Free Smashed Potatoes
- Boil potatoes.
- Smash potatoes.
- Mix garlic powder and aquafaba.
- Brush potatoes with garlic aquafaba.
- Bake until crispy and enjoy!
Serving Ideas
For a final touch when serving, garnish with snipped chives or green onions. Add a little bowl of vegan garlic aioli or avocado lime crema on the side to dip, if desired.
Smashed potatoes are wonderful alongside a massaged kale salad and baked BBQ tofu. These crispy potatoes are also a great addition to your breakfast spread with tofu scramble and oyster mushroom bacon.
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Oil Free Garlic Smashed Potatoes
Ingredients
- 1 ½ pounds baby potatoes
- 1 teaspoon salt for boiling potatoes
- ¼ cup aquafaba
- 2 teaspoons garlic powder
- ½ teaspoon salt more to taste
- chives or green onion
Directions
- Preheat the oven to 425°F and line a sheet pan with a silicon baking mat or parchment paper. Lining the pan is key in oil-free roasting to ensure your potatoes do not stick.
- Add 1 ½ pounds baby potatoes and 1 teaspoon salt to a large pot. Fill the pot with cold water until there is 1" of water covering the potatoes.
- Cover the pot and bring it to a boil. Once boiling, turn the heat to a simmer (2 or 3) and uncover the pot. Cook the potatoes for about 12 to 15 minutes, or until they are easy to pierce with a fork. Drain and place the potatoes on the prepared baking sheet.
- While the potatoes cook, mix ¼ cup aquafaba, 2 teaspoons garlic powder, and ½ teaspoon salt in a small bowl.
- Using a potato masher or the bottom of a glass firmly smash down the potatoes. You want to break the skin open so some of the fluffy inside is showing. Try to keep the potato intact, but if it breaks into a few pieces it will still be crispy and delicious.
- Brush the smashed potatoes with the aquafaba mixture, then flip the potatoes and brush the other side.
- Roast in the oven for 20 minutes, or until brown and crispy on the underside. Flip the potatoes and roast another 10 to 15 minutes, until lightly browned and crispy on the bottom.
- Garnish with sliced chives or green onions and enjoy!
Notes
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* The provided nutritional information is an estimate per serving. Accuracy will vary on specific ingredients and brands used.
Sylvia Riveland says
I’d love to join your mailing list!
Vegan Nana says
These were delicious and so crispy. I put them on the bottom shelf because my oven was full and they did burn alittle on one side so I moved them up after turning them. YUMMMMM!!!
Sarah Pilley says
Yay! I'm so glad you enjoyed them!