Crispy Romesco Smashed Potatoes

GFGluten Free

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These Crispy Romesco Smashed Potatoes have fluffy insides, a crispy skin, and are dunked in smoky Romesco Sauce.
Vegan & Oil-Free.

I can’t imagine life without potatoes. They’re nutritious, versatile, and highly satisfying – what’s not to love?

Today I’m sharing this recipe for Crispy Romesco Smashed Potatoes. They’re soft yet crispy, sweet and smoky, and totally Oil-Free and Vegan. Say what?!

crispy smashed potato dunked in romesco sauce on white speckled plate


You only need 4 simple ingredients to make this delightfully addicting recipe: 

ingredients for romesco smashed potatoes in white bowl on marble background

  • Potatoes: I prefer to use mini gold potatoes, but any color will do. You do want them to be small though, otherwise they won’t “smash” properly!
  • Romesco Sauce: ok, technically my Romesco Sauce is made of a few additional ingredients, but the sweet/smoky/creamy/tangy flavor is so. dang. worth. it. Think of it as like an adultified, more complex ketchup.
  • Baking Soda: this is the secret ingredient to crispy potatoes, without the need for any added oil! This helps to firm up the exterior of the potatoes and make them nice & crunchy in the oven.
  • Parsley: for a fresh kick of flavor and a little green color 🙂


hand smashing potatoes on baking sheetcrispy smashed potatoes on baking tray after baking in the oven

  1. Add the potatoes, baking soda, and salt to a large pot, then cover with water. Bring the potatoes to a boil with the water, then simmer for 10 minutes. This helps to make the potatoes less starchy, and cuts down on cooking time!
  2. Drain the potatoes, then transfer to a bowl and coat with romesco sauce
  3. Transfer the potatoes to a lined baking sheet and use a metal measuring cup or drinking glass to smash each potato – the more exposed flesh, the crispier!
  4. Bake in the oven at 425F for 20-25 minutes, until golden and crispy.
  5. Serve warm, alongside extra romesco sauce for dunking.

Sounds simple enough, right? Smashed potatoes always take a little extra cook time, but luckily it’s all hands off. Which means you can kick back and relax while your spuds cook, and wholeheartedly enjoy them once they’re done.

close up photo of smashed potatoes on white speckled plate with side of romesco sauce


These crispy Romesco Smashed Potatoes make the perfect appetizer or party snack, but they can also serve as a hearty side dish as well! Try pairing them with…

  • Portobello mushroom steaks and sautéed garlicky spinach,
  • Massaged kale salad with chickpeas and avocado,
  • These amazing mushroom veggie burgers (or your personal favorite!),
  • or with some roasted broccoli and smoky tempeh!

These Crispy Romesco Smashed Potatoes have fluffy insides, a crispy skin, and are dunked in smoky Romesco Sauce. Vegan & Oil-Free. #romesco #smahedpotatoes #oilfree #vegan #plantbased |

If you’re looking for more satisfying potato recipes, you’ll also love these Oil-Free Breakfast Potatoes, this Everything Bagel Potato Salad, and these Perfect Oven Baked Fries!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂


Crispy Romesco Smashed Potatoes

These Crispy Romesco Smashed Potatoes have fluffy insides, a crispy skin, and are dunked in smoky Romesco Sauce. Vegan & Oil-Free.

  • Author: Caitlin Shoemaker
  • Prep Time: 10 Minutes
  • Cook Time: 40 Minutes
  • Total Time: 50 minutes
  • Yield: Serves 4 as a side 1x
  • Category: Side
  • Method: Oven
  • Cuisine: American


  • 1 1/2 pounds (680 g) small gold or red potatoes, washed
  • 1 tablespoon baking soda
  • 1 tablespoon salt of choice
  • 3/4 cup (175 ml) Romesco Sauce, divided
  • 2 tablespoons fresh parsley, for garnish
  • Flaky salt, for garnish (optional)


  1. Preheat the oven to 425F. Add the potatoes, baking soda, and salt to a large pot, then cover with water. Bring everything to a boil over high heat, then reduce the heat to medium-low and simmer for 10 minutes, or until fork tender.
  2. Drain the potatoes, then transfer to a bowl. Add 1/4 cup (60 ml) of romesco sauce to the bowl and use a spatula to coat them evenly. Transfer the potatoes to a lined baking sheet and smash each one with a heavy measuring cup, drinking glass, or potato masher. The more exposed flesh, the crispier!
  3. Bake in the top rack of the oven for 20-30 minutes, until golden and crispy. Start to check at 20 minutes and cook until your desired level of doneness is reached.
  4. Transfer the potatoes to a serving tray and garnish with parsley and flaky salt, if using. Serve warm with remaining romesco sauce for dunking.


If you’d like to add a drizzle of oil over the potatoes before baking in the oven, they will be even crispier!

Keywords: Healthy Smashed potatoes, oil free smashed potatoes, vegan smashed potatoes, crispy smashed potatoes, romesco potatoes

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About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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  1. These are Soo good! I love how the sauce is also low in fat 😀 A hack for these is putting the yellow potatoes in a steamer with 1 cup of water at the bottom in the instant pot for 8 mins on manual. Then once you smash them, throw them into the airfryer for 13-14 minutes. I was dumb and accidentally bought a big bag of yellow potatoes from Costco. It would probably be crispier with the smaller potatoes but it is still just as yummy. Thank you for the recipe!

    1. At least you’re getting a good use out of those potatoes! Thank you – glad you liked the recipe!