• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Vegan Larder logo

  • Recipes
  • How To Vegan
  • Cook Books
  • About Me
  • Work with Me
  • Nav Social Menu

menu icon
go to homepage
  • Recipes
  • How To Vegan
  • Cook Books
  • About Me
  • Work with Me
  • Connect with us...

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • How To Vegan
    • Cook Books
    • About Me
    • Work with Me
  • Connect with us...

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    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 Print 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.

    Smashed Potato & Sage Rösti

    Vegan Smashed Potato and Sage Rösti

    A delicious smashed potato dish that's perfect for serving with a vegan roast dinner!
    Prevent your screen from going dark
    No ratings yet
    Print Pin Rate
    Course: Main Course
    Cuisine: Vegan
    Keyword: potato, Rösti, smashed potatoes
    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Servings: 4
    Calories: 270kcal
    Author: Louise-Claire Cayzer

    Equipment

    • Large and deep frying pan

    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: 270kcal | Carbohydrates: 26g | Protein: 3g | Fat: 18g | Saturated Fat: 2g | Sodium: 9mg | Potassium: 632mg | Fiber: 3g | Sugar: 1g | Vitamin C: 30mg | Calcium: 18mg | Iron: 1mg

    Love potatoes? Why not try our cheaty Patatas Bravas! 

     

    Share the Vegan Larder Love!

    • Click to share on Facebook (Opens in new window)
    • Click to share on Pinterest (Opens in new window)
    • Click to share on Twitter (Opens in new window)
    • Click to share on LinkedIn (Opens in new window)
    • Click to share on Reddit (Opens in new window)
    • Click to share on Pocket (Opens in new window)
    • Click to share on Tumblr (Opens in new window)
    • Click to email a link to a friend (Opens in new window)
    • Click to print (Opens in new window)
    • Click to share on Yummly (Opens in new window)
    « Vegan Spring Greens Minestrone Soup with Gremolata
    Pesto & Cannellini Bean Hummus »
    Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
    To find out more, including how to control cookies, see here: Cookie Policy

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi! I'm Louise!

    I love to cook and share gorgeous vegan food! I'm also a photographer, recipe developer and gardener. Find out more over on my About Me page.

    Everyone's talking about these recipes..

    • Super Delicious Vegan Carrot Cake using Aquafaba
    • Chestnut, Mushroom & Squash Christmas Filo Wreath Pie
    • Green Tomato, Apple & Chilli Chutney
    • Lentil Koftas with Tomato Curry Coconut Sauce
    • Zucchini Babaganoush (Smokey Courgette Dip)
    • Wild Garlic Pesto- Foraged and Vegan!

    Recipes for Tofu Lovers..

    • Silken Tofu Recipes - Our Top 40
    • Vegan Sesame Tofu 'Prawn' Toast
    • Scandi Inspired Smoked Tofu Sandwich
    • Vegan Tofu 'Egg' Salad Sandwiches - 3 Ways!

    Gluten Free Vegan Recipes

    • Potato Salad with Dill and Peas
    • Easy Lemon Herb Tahini Sauce
    • Mushroom and Pea Risotto
    • Healthy Gourmet Vegan Chocolate Granola
    • Contact Us
    • About Me
    • Privacy Policy, Cookies, Ads & T&C's

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • About Us
    • Our Story

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • What we Do

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 The Vegan Larder on the Cravings Pro Theme