For the most part these aren’t really recipes. What you see in the video below is just how to prep the potatoes but you’ll still need to add spices to most of these. I know there’s a right kind of potato to use depending on what you’re making but I ignore all of that. Just a heads up. Use whatever or go figure out how to be right.
Vegan Smashed Potatoes
If you’ve never had these before they’re worth a try. They have the awesomeness of both a baked potato and crispy potato wedges. Well not wedges per se but you know what I mean. Crispy <— you get it
When you boil these you want them soft but not mushy. I use a toothpick to see how soft these are. One time I tried making these. I boiled them and was able to poke a toothpick all of the way through but when it came time to smash them they didn’t crush so I always boil them a little past the point when I first think “They’re done!” False, give it a few more minutes.
- Boil small potatoes til they’re soft
- Drain. Place on cookie sheet and smash with fork or potato masher. Goal is to create texture. Maybe you’ll want these flattened but I like mine to have mountain peaks.
- Drizzle with olive oil and sprinkle with salt
- Bake at 400 degrees until the edges get crispy & golden (25 minutes?)
- Once done feel free to top with vegan sour cream, tahini or dust with dried herbs. ENJOY
Vegan Hasselback Potatoes
Anything with curb appeal automatically gets a thumbs up. You can slice these thin or thick. You can use a chopstick or wooden utensil beside the potato to keep you from slicing all the way through. Feel free to watch the video to see how the magic is done since English isn’t working for me in this realm.
Every recipe I’ve ever seen for hasselback suggests you bake them for way too short. I have no idea what the deal is. I HAVE to cook these FOREVER. What you see in the pictures is slightly under cooked. I second guessed myself. You’ll want to damn near burn the edges. The number 1 thing I suggest is that you poke through the middle with a toothpick to see if they’re done. You don’t want these just soft (which is what you see in the pictures). You want these super soft in the middle and by that time the outside with be ultra crispy. I went kind of lightweight with the oil but the more you use the better they come out. You can even drizzle more oil over the top half way through once they start to fan open.
- Slice potatoes (I used medium size) with a chopstick parallel to the potato to prevent cutting all of the way through. I like making thinner slices that are closer together but thicker slices work too.
- Roll sliced potatoes in oil. Carefully try to fan out the potato to get oil in between the slices. I usually fail at doing that. Then sprinkle with salt.
- Bake at 400 degrees for a long time. I think at least 60 minutes but it could be more. Check these after 45 minutes. Many blogs say 45 minutes is good enough but i disagree.
- Once done sprinkle with dry herbs, hot sauce, BBQ sauce or top like a loaded baked potato. ENJOY
Vegan Baked Fries
I know, I know. Soak these bitches in water, right? Wrong. —> too lazy. You can! I’m over here eating fries and cheering you on. Soak that shit! You go grrrl.
- Cut large potatoes (I used russet) into even slices. Soak in water to be fancy. I’m not fancy.
- Coat in oil. Maybe 1 TB oil for every large potato.
- Lay out on a cookie sheet and sprinkle with salt
- Bake at 400 degrees til crispy and golden. I usually cook mine 45-60 minutes.
- Once done sprinkle with fresh ground pepper. ENJOY
Vegan Potato Wedges
Much like our friend the baked fry these have more mouth feel. More bite. So good. In the picture you’ll see that I kind of burned (did NOT taste burnt!) the wedges because I added fry seasoning (I’m obsessed with Adams “burger & fry seasoning”) before putting them in the oven. Sometimes pre-spicing works and other times it doesn’t. I’m guessing dried herbs burn quickly but adding oil prevent that. Who know? Let me know if you know.
- Slice potato long ways. Keep slicing long ways til you have wedges. Feel free to cut yours in half if you’re using a huge potato.
- Mix in oil. I say 1 TB per large potato.
- Spread on baking sheet and sprinkle with salt.
- Bake at 400 til crispy and brown. 35-50 minutes usually. ENJOY
Vegan Stacked Potatoes
The pictures looks super golden. These are regular potatoes, not sweet potatoes. I used a mandolin slicer and cut these on the thinnest setting. These completely blew me away. The level of creamy inside and crispy outside was at 100%. I was shocked! I intended to make these in a muffin tin as all of pinterest suggested but these were too big so I they went on a cookie tray. And all was well. These may have been amazing because I went super heavy with the oil. Yeah, I used 4 TB of oil for 3 small potatoes (400 grams).
- Slice potatoes ultra thin on a mandolin. Coat in tons of oil.
- Stack them on a cookie sheet and sprinkle with salt (they shrink in the oven)
- Bake at 400 degrees until the edges are super crispy. 35 minutes or more. ENJOY
Vegan Hash Browns Baked In Muffin Tin
The texture to these were perfect. Mine were ultra bland because I didn’t add anything to the mix. Add salt or onion powder. Or even better, saute onions, peppers and jalapeno and add those! YESSSSSSSSSSSSSS
- Grate potatoes. Pat them with a paper towel to absorb some of the moisture. I think you shouldn’t squeeze them dry.
- Add oil. I added 1 TB for 3 medium size potatoes.
- Mix in spices or grilled onions
- Spray muffin tin with oil before filling with potatoes
- Sprinkle with salt
- Bake at 400 degrees til crispy and golden. Maybe 35 minutes?
Vegan Grilled Potatoes (foreman!)
I LOVE gushing about how legit a Foreman Grill is for vegan cooking. I made a silly Vegan Foreman video where I talk all about it while cooking crazy vegan stuff right in front of your eyes. Dude, this is THE fastest way to make potatoes. The outside is crispy. You don’t need oil or salt. I did use spray oil and fry seasoning. I LOVE THIS.
- Slice potatoes into rounds. Not too thick but not too thin.
- OPTIONAL: Put foil on the Foreman so that you don’t have to clean anything up. Spray with oil and sprinkle with fry salt seasoning.
- Cook on high for at 20 minutes. Maybe 25. Every grill is different so yours might require different amounts of time. ENJOY
Vegan Fat Free, Salt Free Crispy Potato Chips
For being salt free and fat free these didn’t seem the least bit bland to me. Maybe I’m high. That just doesn’t sound right. Whatever. These were good.
- Slice potatoes thin with mandolin. Soak in water. Pat dry all of these.
- Place on plate. Don’t overlap.
- Microwave on high 3 minutes on each side. Maybe give it another minute if not crispy. ENJOY
Vegan Potato Patties with Cheese
Dude, potato patties! I LOVE potato patties. I ran out of bread crumbs so I put panko in my food processor to give them the right texture. It worked great but whole foods brand of italian bread crumbs are my fav. That would have taken these to the max.
- Boil potatoes. Drain them, mash them.
- Mix in enough bread crumbs to get a dough texture. You want to be able to roll a ball and it holds its shape without being sticky. I used about 40 grams bread crumbs with about 200 grams potatoes (more or less). Add spices of choice.
- Form potatoes then coat one side with bread crumbs
- Sandwich two potato patties with a slice of vegan cheese in the middle. I used daiya.
- Fry in a skillet with either oil or spray oil. Cook on med until crispy and cheese melts. ENJOY
Vegan Duchess Potatoes
Again, curb appeal. I tried making these the logical way. Greased up mashed potatoes piped on to a cookie sheet but that failed. Tasted great but was a flat shapeless nothing. After a few minutes in the oven they just melted from fancy into a blob. The recipe that that inspired me calls for eggs…so I bought some vegan eggs but seriously could not muster the will power to add an extra step. I usually do not remake a recipe. Most bloggers test shit but I’m not even in their universe. If shit fails then I usually just move on. But I waited a day and made these again. I really thought I was gonna bust out the vegan eggs but then decided that less steps might be the solution and it worked. Granted these were on the edge of melting into a blob but the pictures say it all. Worked out enough.
These tasted awesome! I was thinking they might be bland because the lack of oil or spices but these tasted like fries. Even Mark said that without me asking him. Legit!
- Boil potatoes. Drain well. Mash 100%. No lumps or they’ll clog the piping bag.
- Grease cookie sheet. Pipe potatoes onto cookie sheet. Try to build a solid stack. If it’s hollow like an upside down cone then they’ll spread out more while baking.
- Drizzle oil over the piped potatoes. Sprinkle with salt.
- Bake at 400 degrees til the edges start get golden. About 30 minutes?