Crash Hot Potatoes Vegan

The outside of these vegan Crash Hot Potatoes is crispy, and the inside is soft. The garlic and rosemary give them a lot of flavor. They taste great with any meal as a side dish.

Ingredients:

• 1 lb baby potatoes
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp dried rosemary
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

Preheat oven to 425F 220C

Boil the baby potatoes in salted water until fork-tender, about 15-20 minutes

Drain the potatoes and let them cool slightly

Place the potatoes on a baking sheet lined with parchment paper

Using a fork or potato masher, gently smash each potato until flattened but still in one piece

In a small bowl, mix olive oil, minced garlic, dried rosemary, salt, and pepper

Brush the olive oil mixture over the smashed potatoes, making sure to coat each one evenly

Bake in the preheated oven for 20-25 minutes or until crispy and golden brown

Garnish with chopped fresh parsley before serving