Oil Free Garlic Smashed Potatoes
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!
Servings: 4
Calories: 136kcal
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
Instructions
- 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
Make Ahead: The potatoes can be boiled up to three days ahead of time and stored in the refrigerator. When you're ready to serve them: smash, brush with the aquafaba mixture, and roast as directed. If you're cooking them straight from the refrigerator they may need to cook a little longer to bring them up to temperature and achieve the proper crispiness.
Storage and Reheating: Store smashed potatoes in the refrigerator for about 5 days. For best results, reheat them in the oven or an air fryer at 425°F for 10 minutes or until crispy.
Nutrition
Calories: 136kcal | Carbohydrates: 31g | Protein: 4g | Fat: 0.2g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 303mg | Potassium: 734mg | Fiber: 4g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 34mg | Calcium: 22mg | Iron: 1mg
