Vegan Smashed Potatoes

These are inviting for appetizers or dinner. Nice and crispy and best eaten with fingers. Serve with Pico de Gallo or any flavor of pesto.  

  • 12-16 red potatoes, small or medium
  •     2 tablespoons olive oil
  •     1 tablespoon fresh chives, chopped
  •     Sea salt, to taste
  •     Freshly ground pepper

Preheat oven to 425°F (220°C). Lightly oil a baking sheet pan.  In a large saucepan, over medium heat, boil potatoes for 20 minutes until tender. Drain.  Place on a baking sheet and mash each one with a fork a couple of times. Drizzle each one with a couple of drops of olive oil; add salt, pepper and a sprinkle of chives. Bake for about 25 minutes until golden brown and crisp.


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About the Author

Deborah Brutsché believes in uncomplicated meals. Through the power of simple and satisfying recipes, Deborah has created a connection for people who are on a journey to healthier living by choosing a diet that is free of animal products. She gladly embraced the challenge of giving her traditional, Southernstyle cooking a vegan twist. Deborah was influenced by her mother’s and grandmother’s family recipes.

Raising a family in Dallas and now living in Austin, Texas, her cooking is influenced by the distinctive flavors of the Southern U.S. and Mexico and new influences from her multi-cultural family.