This easy mashed potato recipe will turn into a family favorite in no time! Gluten free, vegan, tender on the inside but amazingly crispy on the outside! The perfect side.
Ingredients
- 1/8 teaspoon of salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 1/8 teaspoon ground black pepper
- 1 pound of small potatoes (450 g)
- 1 tablespoon of extra virgin olive oil
Instructions
First, bring a pot of water to a boil and cook the potatoes for 20 minutes or until tender with a fork.
Then, preheat the oven to 450 ° F or 230 ° C.
Drain the potatoes and place them on a lined baking sheet. Then mash them with a potato masher, fork or the flat bottom of a drinking glass. Press gently so as not to break the potatoes.
Drizzle the potatoes with oil then sprinkle with the spices (garlic powder, oregano, salt and pepper).
Bake for 20 minutes or until golden brown and crisp. I added chopped fresh parsley on top, but it's optional.
Serve immediately with tempeh bacon and vegan Parmesan cheese on top.
Store leftovers in a sealed container in the refrigerator for 5-7 days.
Happy Cooking Time.
Notes
You can use any type of potato for this recipe.
Do not add salt to boiling water if you do not want to.
Feel free to use more oil or replace it with vegan butter. I would suggest, however, that you use extra virgin olive oil.
Personalize your crispy mashed potatoes with your favorite spices and herbs. Don't forget to add the fresh herbs just before serving.
