Dairy and Gluten Free Recipes


Baked and gluten free crispy smashed potatoes


  • Dozen yellow potatoes
  • 1/3 cup of oil olive divided
  • 1/2 cup of breadcrumbs (I used Gluten free)
  • 2 tbsp of nutritional yeast 
  • 2 tsp of dried basil 
  • 2 tsp of salt
  • parsley for garnish 


  1. Preheat the oven to 400 degrees. 
  2. In a large pot with water, place the potatoes in and make sure they are submerged by 1/2 inch of water. Bring to a boil and cook until soft. 
  3. While the potatoes are cooking, prepare a baking sheet with parchment paper or drizzling oil over the baking sheet. 
  4. When the potatoes are cooked, drain and let them cool for 5-7 minutes before handling them. 
  5. Spread the potatoes over the prepared baking sheet, and use a potato masher to gently smash each potato. 
  6. Drizzle olive oil over the smashed potatoes and then add a little more olive oil over each potato. I used a brush to make sure the olive oil covered each potato. 
  7. In a separate bowl, add your seasoning and combine them together. Sprinkle the seasoning evenly over each potato. I like my smashed potatoes extra crispy so I added a little more olive oil after the seasoning. Pat down each potato. 
  8. Bake for 35 minutes or until crispy around the edges. 
  9. Garnish with parsley and enjoy. (I dipped mine into a roasted red pepper sauce, which you can find the recipe here)

This recipe is so simple that you will never settle for plain baked potatoes again. There are only a few ingredients needed with very little prep time. Which is a guarantee that you”ll be making these regularly. 

I just love how crispy and crunchy they are on the outside, with centres that are creamy and soft. 

I dipped mine in a roasted red pepper sauce. These crispy smashed potatoes make a wonderful side dish or appetizer.


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