A.K.A. The snack you didn’t know you were missing until now.
So you’re craving something crispy, garlicky, and totally binge-worthy, huh?
Same.
Listen, we all want to feel like a kitchen wizard without actually having to earn a Michelin star. Enter: these Vegan Smashed Garlic Herb Potato Bombs—a name so extra, but honestly, they deserve it. They’re crispy on the outside, fluffy inside, loaded with herby garlicky goodness, and yes, totally plant-based.
Perfect for snacking, side-dishing, or showing up to a potluck like, “Yes, I did make these, thanks for noticing.”
Let’s get into it.
Why This Recipe is Awesome
Because it’s idiot-proof. Even if you burn water (it’s a skill), you can pull these off. Here’s why they rock:
- Low effort, high reward. Most of the “work” is smashing potatoes. Therapeutic AND tasty? Yes please.
- No fancy equipment. No spiralizers. No air fryers from space. Just a pot, a tray, and your glorious hands (or a spoon).
- Vegan AF. But even your cheese-loving cousin will inhale them.
- Crispy edges. That’s the main character energy we’re here for.
Bonus: You get to say “potato bombs” out loud like a food superhero. You’re welcome.
Ingredients You’ll Need
Here’s what you need to make magic happen (aka your future obsession):
- Baby potatoes – about 1.5 pounds. Go for the cute little golden or red ones. Size matters here. Smaller = crispier.
- Olive oil – about 3 tablespoons. Get the good stuff if you’re feeling bougie.
- Garlic – 4 to 5 cloves, minced. Or more. Live your garlic truth.
- Fresh herbs – thyme, rosemary, parsley… whatever’s lurking in your fridge.
- Salt & pepper – don’t skip this unless you enjoy sadness.
- Optional: A pinch of smoked paprika or chili flakes. For flair. Spice things up a little.
Step-by-Step Instructions
1. Boil those baby potatoes.
Toss them in a pot of salted water and bring it to a boil. Cook for 15–20 minutes until fork-tender. No need to babysit—just don’t forget about them.
2. Preheat the oven to 425°F (218°C).
This is crucial. Hot oven = crispy potatoes = happy you.
3. Drain and cool for a hot minute.
Literally a minute. You just don’t want them burning your fingerprints off.
4. Smash time.
Place potatoes on a parchment-lined baking sheet. Smash each one flat-ish using the bottom of a glass or a big spoon. Think “crispy pancake,” not “mashed mess.”
5. Drizzle and season.
Pour olive oil generously over the smashed spuds. Sprinkle minced garlic, herbs, salt, pepper, and any spicy extras.
6. Roast till golden and crunchy.
Pop the tray in the oven and roast for 25–30 minutes. Flip halfway if you’re feeling extra, but honestly, it’s not required.
7. Garnish and serve.
Add a little fresh parsley or extra salt for that chef-y flair. Then try not to eat them all standing at the counter. (You will.)
Common Mistakes to Avoid
Let’s save you from crispy disappointment:
- Using big potatoes. They won’t crisp up the same, and you’ll just end up with a pile of regret.
- Skipping the oil. Bold move. Also, a dry one. The oil is what makes them bomb (literally).
- Over-smashing. Don’t Hulk-smash. You want them flattened, not obliterated.
- Not preheating the oven. Rookie mistake. Cold oven = soggy sadness.
- Going light on garlic. Why are you even here?
Alternatives & Substitutions
Can’t find an ingredient? No panic. Here’s how to improvise like a kitchen boss:
- No fresh herbs? Dried herbs work too—just use less (they’re intense). Try Italian seasoning or herbes de Provence if you wanna feel fancy.
- Low on olive oil? Avocado oil works. Coconut oil’s a little weird here, but hey, it’s your life.
- Garlic allergy (you poor soul)? Use garlic-infused oil or skip it and cry silently. JK, just add some onion powder instead.
- Feeling cheesy? Sprinkle nutritional yeast on top after baking. Instant umami boost.
- Want extra crunch? Add a little panko or crushed almonds before roasting. You rebel, you.
FAQ (Frequently Asked Questions)
Can I use regular potatoes?
You can, but don’t. They won’t crisp as well, and smashing them turns into a sad, chaotic mess.
Do I have to peel the potatoes?
Nope! The skins are part of the crunch. Also, we’re lazy here.
How do I store leftovers (if any)?
Fridge in an airtight container. Reheat in the oven or air fryer. Microwave makes them sad.
Can I freeze these?
Technically yes, but they lose that magical crisp. Make fresh, eat fresh. YOLO.
Is this gluten-free?
Yep! Just potatoes, herbs, and vibes.
Can I make these ahead of time?
Totally. Boil and smash, then refrigerate. Roast when ready. It’s like meal prepping, but exciting.
What do I serve them with?
Dips, obviously. Try vegan aioli, ketchup, hot sauce, or tahini drizzle. Or just eat them solo like a crispy little potato dragon.
Final Thoughts
So there you have it—Vegan Smashed Garlic Herb Potato Bombs in all their crunchy, golden glory. They’re the kind of snack that makes you forget you’re eating something technically healthy-ish. Perfect for parties, lazy dinners, or just binge-watching your latest obsession with a tray full of carbs.
Go ahead, impress your friends—or just impress yourself. You deserve bomb potatoes.
Now get cookin’. And remember: smash responsibly. 😉