Ingredients

Smashed Potatoes:

• 5 Pounds Baby or Fingerling Gold Potatoes (About 2 Inches in Diameter)
• 1/2 Cup Olive Oil
• 5 - 6 Cloves Garlic, Minced
• 1 1/2 Teaspoons Onion Powder
• 1 Teaspoon Dried Rosemary, Roughly Chopped
• 1 Teaspoon Dried Thyme
• 1 Teaspoon Salt
• 1/2 Teaspoon Ground Black Pepper

Gravy Aioli:

• 1/2 Cup Vegan Mayonnaise
• 2 Tablespoons Nutritional Yeast
• 2 Tablespoons Braggs Liquid Aminos
• 1 Teaspoon Poultry Seasoning

To Serve:

• 1/4 Cup Fresh Parsley, Minced
• 2 Scallions, Thinly Sliced

Instructions

1. Place the potatoes in a large stock pot and add enough water to cover. Bring to a boil and cook for 25 - 30 minutes, until fork tender. Drain thoroughly.
2. Meanwhile, preheat your oven to 450 degrees and line two half sheet pans with parchment paper.
3. While the potatoes are still hot, place them on the sheet pans spaced about an inch apart. Use a glass or measuring cup with a flat bottom to gently press the potatoes, flatten them to about 1/2-inch thick.
4. Whisk together the oil, garlic, herbs, and seasonings in a small bowl. Brush the mixture liberally over the crushed potatoes.
5. Place the pan in the oven on the middle rack and bake for 30 - 35 minutes, until the potatoes are golden brown on the underside and crisp around the edges.
6. While the potatoes are roasting, prepare the aioli by simply whisking together all the ingredients in a small bowl, stirring until smooth.
7. Transfer the potatoes to a serving platter or just pile them all up on one sheet pan. Drizzle liberally with the aioli and sprinkle with scallions and parsley. Serve hot.

Recommended Products

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• 
  Vegan Mayo, Classic
• 
  Nutritional Yeast Flakes
• 
  Liquid Aminos

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.