Popping in on a Tuesday to give you a recipe for your new favourite potatoes – Hot Maple Butter Smashed Potatoes with Garlic Mayo! Smashed potatoes are crispy on the outside, fluffy on the inside and bursting with flavour! They are totally addicting!
Making smashed potatoes is basically a three-step process:
- Boil the potatoes until soft (with skin on!!)
- Place on a baking sheet and use a glass to lightly press down, creating “smashed” potatoes
- Drizzle with hot maple butter mixture and bake until crispy
Truly, it is that simple!
I love serving these with a dipping sauce, so I made the easiest ever garlic mayo to go on the side. You’ll love it! These are a great appetizer or side dish. Just be sure to keep in mind that they’ll go quick, so you might want to plan for a double batch!
Hot Maple Butter Smashed Potatoes with Garlic Mayo
- Total Time: 50 minutes
- Yield: 12 potatoes
Ingredients
- 12 small potatoes, skin on
- 3 tbsp vegan butter, melted
- 2 tbsp oil
- 3 tbsp maple syrup
- 1 tbsp hot sauce such as Frank’s
- 1/4 tsp chilli flakes
- sant and pepper
Garlic mayo:
- 1/3 cup vegan mayo
- 1 clove garlic (or more), minced
Instructions
- Add potatoes to a large pot and cover with water until just submerged. Bring to a boil and cook about 20 minutes or until potatoes are fork-tender.
- Preheat oven to 425 F. Line a sheet pan with parchment paper.
- Drain potatoes and let sit a few minutes so the steam evaporates the water on them.
- Add to prepared sheet pan and use a glass to lightly press down on each one, creating a “smashed” potato.
- Combine vegan butter, oil, maple syrup, hot sauce and chilli flakes. Drizzle evenly over top of the potatoes.
- Bake in preheated oven until golden brown and crispy – about 15-20 minutes.
- Meanwhile, stir together vegan mayo and garlic.
- Remove potatoes from oven and season with salt and pepper to taste. Serve with garlic mayo and enjoy immediately!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
