Vegan Garlic Parm Smashed Potatoes

Smashed potatoes have been all over my FYP and as a not so recovering potato addict I had to give them a try. I ove potatoes in every way you can have them - fried, mashed, baked, and now smashed. These were definitely a banger and the Garlic Parmesan Butter Sauce was the perfect topping. Not to mention the Ranch Style Dipping Sauce I made which was also a great pairing. Overall it's giving top tier appetizer and I will be keeping it in rotation.

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What you need:

For the Potatoes

10-12 Mini Yellow Potatoes, washed

Sea Salt & Black Pepper to taste

Melted Plant Butter

For the Garlic Parm Butter

1 Stick of Plant Butter

Handfull Parsley, chopped

2 TBSP Garlic, minced

TSP Crushed Red Pepper Flakes

1/2-1 Cup Plant Based Parmesan Cheese

Black Pepper to taste

For the Ranch Style Dip

3/4-1 Cup Vegan Mayo

Splash Unsweetened Plant Based Almond Milk

TBSP Nutritional Yeast Flakes

TSP Garlic Powder

1-2 TSP Sazonador Total

Sea Salt & Black Pepper to taste

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Pre Heat oven to 375.

Add potatoes to a pot and cover with water. Boil 30-45 minutes until softened. Drain and place on a lined baking sheet. Cut an X shape in the top of each potato and use a greased flat surface (like to bottom of a flat bowl) and press each potato until flattened. Brush with melted butter and season with sea salt and black pepper.

Place in pre-heated oven for 40 minutes or until crisp.

While the potatoes are boiling mix together all of the ingredients for the Ranch Style Dip and set aside in the fridge.

Melt 1 stick of butter in a pan over medium high heat. Stir in remaining parm butter ingredients until well combined. Brush over potatoes when they come out of the oven.