Easy Crispy Vegan Smashed Potatoes with Gourmet Black Truffle Sour Cream

há 2 semanas

Inspired by: @iszy

Are you searching for an easy, crowd-pleasing vegan appetizer or a delectable side dish that feels gourmet? Look no further! This recipe for crispy smashed potatoes combines a comforting classic with an elegant twist: a rich and creamy black truffle sour cream. Perfect for holiday gatherings, family dinners, or simply elevating a weeknight meal, these potatoes are designed to impress with minimal effort. If you're wondering "how to make the best crispy potatoes" or "what are some unique vegan potato recipes," you've found your answer!

Ingredients

For the Crispy Smashed Potatoes

1.5 lbs small yellow or red potatoes (such as creamer potatoes)
2 tablespoons olive oil, plus more for drizzling
1/2 teaspoon himalayan salt
1/4 teaspoon black pepper

For the Black Truffle Sour Cream

1/2 cup vegan sour cream (Forager Project is a great choice for its creamy texture: Forager Project)
1-2 teaspoons black truffle oil (Stillwater Olive Oil Co. provides excellent quality: Stillwater Olive Oil Co.)
Pinch of salt to taste

Equipment

Large pot
Baking sheet
Potato masher or flat-bottomed glass

Instructions

Prep the Potatoes: Wash the potatoes thoroughly. Place them in a large pot and cover with cold water. Add a generous pinch of salt to the water. Bring to a boil, then reduce heat and simmer until the potatoes are fork-tender, about 15-20 minutes.
Drain and Cool Slightly: Drain the potatoes well. Allow them to cool for a few minutes until they are easy to handle.
Preheat Oven & Smash: While potatoes cool, preheat your oven to 400°F (200°C). Lightly grease a baking sheet or line with parchment paper. Place the par-boiled potatoes on the baking sheet, leaving some space between each. Using a potato masher or the bottom of a glass, gently press down on each potato until it flattens to about 1/2 inch thick, forming a "smashed" disc.
Season and Roast: Drizzle the smashed potatoes generously with olive oil. Sprinkle evenly with salt and black pepper.
Bake Until Crispy: Bake for 25-35 minutes, or until the edges are golden brown and wonderfully crispy. For extra crispiness, flip them halfway through the baking time.
Prepare Truffle Sour Cream: While the potatoes are roasting, combine the vegan sour cream and black truffle oil in a small bowl. Stir well to combine. Add a pinch of salt to taste.
Serve: Once the potatoes are golden and crispy, remove them from the oven. Serve hot with a generous dollop of the black truffle sour cream. Enjoy this dairy-free, flavor-packed vegan side dish!

Tips & Variations

Potato Choice is Key: As originally noted by @iszy, while tiny "peewee" potatoes are cute, slightly larger yellow or red varieties (like Yukon Golds or Red Bliss) tend to work best for smashing, offering a better crispy-to-fluffy ratio. Purple potatoes, though visually appealing, may not achieve the desired texture for smashed potatoes. Tiny potatoes are fantastic for simple whole roasting instead!
Achieving Max Crispiness: Don't overcrowd the baking sheet, allowing each potato to get maximum exposure to the heat. For even more crisp, consider a higher oven temperature (e.g., 425°F/220°C) for the last 10 minutes.
Herbaceous Additions: For an extra burst of flavor, sprinkle fresh chopped rosemary, thyme, or parsley over the potatoes before roasting.
Spice It Up: Add a pinch of garlic powder or smoked paprika to the potatoes for a different flavor profile.
Dipping Sauce Alternatives:
- Garlic Herb Dip: Mix vegan mayonnaise with minced garlic, fresh chives, and dill.
- Spicy Aioli: Combine vegan mayo with a dash of sriracha and a squeeze of lemon juice.
- Cheesy Drizzle: Top with a homemade vegan cheese sauce for a truly indulgent treat.