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    Home » Recipes

    Vegan Smashed Potato & Sage Rösti

    Published: Mar 15, 2020 · Modified: May 14, 2020 by Louise-Claire Cayzer · This post may contain affiliate links · This blog generates income via ads · 1 Comment

    Jump to Recipe

    What could be nicer than a huge pan of potatoes, boiled then smashed, then pan-fried with sage until crispy! I present to you, my giant Vegan Smashed Potato & Sage Rösti.

    Smashed Potato & Sage Rösti this recipe

    I'm writing this on semi-lockdown, staying away from people & crowds to do my bit as a good citizen to try and slow the spread of the horrible new Coronavirus. We're only 2 days into social distancing at the moment, so it's still not terrible and cabin fever hasn't set in, however, I'm starting to think what kind of foods will uplift and comfort, and truly, what is more comforting than potatoes!

    Vegan Smashed Potato & Sage Rösti in the pan

    We're really lucky to have a garden to step out into & get outside, so although it's early Spring & not a lot is ready to harvest right now, I can still make use of fresh herbs, like sage or rosemary which bring a fresh herbal edge that both add flavour & serve to give a lift to the senses.

    I have to confess, that this isn't really a traditional Rosti, but I wasn't quite sure what else to call it?  You see,  rather than grating the potatoes, I've boiled them in their skins (which are the best bit!).  I then smash them in a large pan & crisp them up in an unholy amount of olive oil, adding in sage, to make what is probably my favourite ever potato-based dish. (shh, don't tell the fries!)

    Vegan Smashed Potato & Sage Rösti

    The key to this dish is the crisping. You want a delicious crunchy under crust to go with the soft fluffy potatoes. You'll need a wide and deep frying pan with a heavy base for the best outcome. Once you've boiled your potatoes, drain them & put them back in the pot over the heat for a second to steam them off. Add olive oil to your frying pan & put it on the hob to heat up. Then (carefully!) tip in the spuds & smash them into the pan in a single layer. Then add more olive oil over the top, season, add the sage & let to sizzle until the bottom is crispy and delicious.

    📖 Recipe

    Smashed Potato & Sage Rösti

    Vegan Smashed Potato and Sage Rösti

    Louise-Claire Cayzer
    A delicious smashed potato dish that's perfect for serving with a vegan roast dinner!
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    Prep Time 15 minutes mins
    Cook Time 25 minutes mins
    Total Time 40 minutes mins
    Course Main Course
    Cuisine Vegan
    Servings 4
    Calories 270 kcal

    Equipment

    • Large and deep frying pan

    Ingredients Note:

    For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.

    (Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)

    Ingredients

    • 600 g medium floury potatoes (such as Maris Piper)
    • 5-8 tablespoon olive oil (you might use more or less!)
    • 15 leaves fresh sage
    • salt & pepper

    Instructions

    • Cut any large potatoes in half, then boil or steam the potatoes until tender, around 15 mins
    • Drain the potatoes & return to the pan. Put back on the hob for a minute or two to steam off any excess water.
    • In your large & deep frying pan, add half the olive oil & put on the stove hob to heat up.
    • Once the oil is hot, carefully add the potatoes.
    • Use a potato masher to gently crush the potatoes. You want them to all sort of squish into each other.
    • Drizzle over the rest of the oil & add the sage leaves.
    • Season with salt & pepper to taste.
    • Let the potatoes sizzle on a low-medium heat, occasionally squishing them down a little more.
    • The potatoes should be ready in around 10 minutes. The longer you leave them, the better the crust, but beware not to burn!
    • Serve as part of a roast dinner or with some lentil loaf! Also amazing with some gravy!

    Nutrition

    Calories: 270kcalCarbohydrates: 26gProtein: 3gFat: 18gSaturated Fat: 2gSodium: 9mgPotassium: 632mgFiber: 3gSugar: 1gVitamin C: 30mgCalcium: 18mgIron: 1mg
    Tried this recipe and loved it? Follow and Mention @vegan_larder or comment and ⭐ below

    Love potatoes? Why not try our cheaty Patatas Bravas! 

     

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    Hi! I'm Louise-Claire! I believe vegan and plant-based food should be easy to make, never scary and above all, absolutely delicious. Also, it's for everyone, not just for vegans!

    I'm a photographer, recipe developer and gardener. You'll find me in the kitchen, in the studio or wandering the garden, picking delicious veggies to make recipes for you! So why not stay a while, check out some of my recipes and try one or two for yourself...Find out more on my About Me page.

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