Smashed Potatoes with Vegan Ranch Dip

These crispy smashed potatoes are proof that simple ingredients can make the best side dishes. Made with just potatoes, oil, and a few spices, they're perfectly crispy on the outside, soft and fluffy on the inside, and incredibly easy to make.

You will love these crispy Smashed Potatoes served with my fabulous Vegan Ranch Dip! After making these for the first time, I became hooked and have been making this dish ever since. If you never tried Smashed Potatoes before, you are in for a treat! Who doesn't love crispy baked potatoes?!?!

• Require 1 main ingredient (aka potatoes) along with oil, and spices.
• Are crispy on the outside and soft on the inside.
• Are the simples side-dish ever!
• Are a huge crowd pleaser.

The Vegan Ranch Dip:

• Is a versatile dip best served with these Smashed Potatoes or my Crispy-Crunchy Cauliflower Wings.
• Has a similar texture to sour cream.
• Is filled with an abundance of fresh herbs.
• Is extremely flavorful!
• Is super smooth.
• Is vegan, Gluten-Free, Corn-Free.

Now, it's time to make these Smashed Potatoes with Vegan Ranch Dip!

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Smashed Potatoes with Vegan Ranch Dip

Makes: 4 servings as side dish

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Prep Time: 30 minutes mins

Cook Time: 1 hour hr 30 minutes mins

Total Time: 2 hours hrs

These crispy smashed potatoes are proof that simple ingredients can make the best side dishes! Made with just potatoes, oil, and a few spices, they're perfectly crispy on the outside, soft and fluffy on the inside, and incredibly easy to make.

Recipe by Dalya Rubin

Ingredients

 

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vegan ranch dip

• 1 ½ pounds baby russet potatoes, washed
• 3 tablespoons olive oil
• ¼ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• vegan ranch dip, 1 batch

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Instructions

 

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Instructions

1. Preheat the oven to 450℉ and line a baking sheet with parchment paper.
2. Place the rinsed 1 ½ pounds baby russet potatoes onto the pan and drizzle over 1 tablespoons olive oil, ¼ teaspoon kosher salt, and ¼ teaspoon ground black pepper.
3. Bake for 35-45 minutes.
4. Then, smash each potato using a fork or potato masher.
5. Drizzle another 2 tablespoons olive oil over the potatoes. Then bake for another 15-20 minutes.
6. Serve immediately with a dollop of the vegan ranch dip.

Nutrition

Calories: 224kcal, Carbohydrates: 30g, Protein: 3g, Fat: 11g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Sodium: 156mg, Potassium: 718mg, Fiber: 4g, Sugar: 1g, Vitamin A: 4IU, Vitamin C: 34mg, Calcium: 21mg, Iron: 1mg

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