Moist, Fluffy, soft, buttery, herby vegan smashed potatoes are super easy to make in the oven. They are perfect to serve for Thanksgiving or as a side dish on any day of the week
Place the pan on the stove and turn the heat to medium high
Gently put the baby potatoes in the pan
Cover and bring to a boil.
When the potato skin start cracking and a knife-tip goes through without effort, the potatoes are ready
Once the potatoes are done boiling, set your oven to heat to 400°
Gently drain the potatoes and set aside to cool to touch
Take a baking tray and oil it generously
Align each of the potatoes on the tray. Leave some space between the potatoes
Take the back of a spoon and gently press down on the potatoes. Flatten to the point where they are leveled
Melt the butter, rosemary, salt and lemon pepper
Drizzle this melted butter over the potatoes. Leave some for later
Place the potatoes in the oven and let them roast for about 10 min. I like to turn them over after 10 min so that they crisp up on both sides. This is a personal preference
When the potatoes are done roasting, remove from the oven and drizzle the remaining melted butter on it.
Serve immediately
Video
Notes
Be sure to choose tiny potatoes and make sure you wash them thoroughly
If you don't like the skin on, peel it after you boil the potatoes