Vegan Cuban Crushed Potatoes 🌱 These roasted & crispy mini potatoes are the perfect savory party starter, side dish or snack. Dress them up as much or as a little as you like. You’ll have fun with this easy, healthy & gluten-free vegan recipe.
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Years ago, I ran across a recipe for Cuban Crushed Potatoes. The preparation and ingredients seemed so basic I had to give it a try. I made a batch and served them to my family. They LOVED them!
It was amazing how incredibly tasty they were just on their own, but we realized those crispy roasted potatoes were the ideal partners for toppings. Fresh herbs, vegan cheese, sour cream, diced scallions, mushrooms, pico de gallo. Anything you might put on potato skins or baked potatoes is perfect on these little taters!
All you need are some red potatoes, olive oil & salt. From there, you can use your imagination!
Are Potatoes Healthy?
If you’ve seen many of my other recipes, you may have noticed I’m a bit of a potato fan. I grew up with a mom who I affectionately refer to as the ‘Spud Queen’. She created the most satisfying and delicious potato-centric dishes. Raised during the Great Depression on a small farm in Idaho, my mom swore that it was the nutrition from the potatoes they grew that kept their family alive and healthy during those bleak years.
Potatoes are rich in complex carbohydrates, which our bodies require as a fuel source. They also provide many vitamins, minerals and fiber. On their own, they’re low in calories, but are also very satisfying, which makes them a great choice if you’re trying to lose weight (just don’t load on lots of oils or fats).
Are red potatoes healthier than others?
According to an article in livestrong.com “The kind of potatoes that may be the healthiest are those with darker-colored flesh, such as the Purple Viking, Yukon Gold and Ruby Crescent.” The article goes on to say that these colorful varieties of potatoes contain pigments – carotenoids and flavonoids – which protect cells from oxidative damage.
How to store potatoes
How annoying is it when you’re in the mood to cook a potato only to discover all of your taters have either turned green or have grown sprouts? Have you ever had that happen only days after you bought them? I know how frustrating that is, and have some tips to help you keep your potatoes fresh until you’re ready to use them.
- TIP #1 Always store potatoes in a dark, cool, well ventilated place. A pantry or cabinet is a good location, as long as it is not near an oven or heat source. It’s why farmers can store potatoes for weeks inside root cellars. Wonder why potatoes turn green? Exposure to light promotes chlorophyll, which is great for houseplants, but not spuds.
- TIP #2 Keep potatoes in a ventilated basket or mesh bag. Never store them in the plastic bag from the store. I love re-useable mesh produce bags. They’re perfect for storing potatoes, onions, and garlic. Plus they’re washable.
- TIP #3 Always remove and discard any potatoes that are green, sprouted, have soft spots, mold, or signs of damage.
- TIP #4 Don’t wash potatoes until you’re ready to use them. Keep em’ dry.
How to clean potatoes
I always buy organic potatoes. Most produce that’s not grown organically is sprayed with pesticides and the soil is often treated with fungicides. For root vegetables, like potatoes, all those toxic chemicals end up in or on the produce. No thank you. Even though many fruits & veggies are “washed” before being packaged and displayed in grocery stores, organically grown fruits and veggies, including potatoes, should still be thoroughly washed before consuming.
For potatoes, you will want to wash them just prior to cooking (not before). The easiest method is to use a vegetable brush and scrub the skins in a circular motion under running water.
How to make Vegan Cuban Crushed Potatoes
The main ingredients in this recipe are red (aka ‘new’) potatoes, oil & salt. That’s it. From there, you can get as creative as you like. I love serving these for St. Patrick’s Day, by adding green herbs like rosemary, chives, maybe some shallots. Or you can assemble a festive fiesta platter with fresh guacamole, pico de gallo, and cilantro. How about a game day event – with vegan cheese, sour cream, vegan bacon bits. You get the idea!
The thin skins on red potatoes are tender and nutritious, so there’s no reason to remove them. Plus they add extra color to your dishes!
Vegan Cuban Crushed Potatoes
- 1 lb small red potatoes (approx. 14-16, also known as ‘new’ potatoes)
- 2 Tbsp extra virgin olive oil
- 2 tsp coarse sea salt
- Thoroughly wash potatoes. Leave skins intact.
- Place potatoes in large sauce pan. Add water to completely cover (about 2″ above potatoes) Add salt if desired.
- Cover pot. Bring to a boil. Then reduce heat to a rolling simmer.
- Cook for 10 – 15 minutes, just until tender (when you can easily insert a knife).
- Remove from heat and drain.
- Preheat broiler
- Place potatoes on a cutting board. Cut a small criss-cross or X in the top of each potato. Just cut through the skin, not too deep.
- Using either the back of a spoon or the palm of your hand, gently press down on potatoes to slightly flatten. If the potatoes are too hot, use a clean dishtowel between your hand and the potatoes.
- Arrange crushed potatoes on a non-stick baking pan.
- Brush or drizzle oil on each potato.
- Sprinkle with coarse sea salt.
- Place potatoes in broiler for 3-5 minutes or until skins begin to turn golden brown.
- Serve while hot, with an assortment of toppings!
- Enjoy!
🥕 Sometimes I’ll boost the flavor with a citrusy zest by drizzling a lemon-infused olive oil just before roasting. After I pull them from the oven, I’ll add a few springs of fresh basil.
🥕 If you are avoiding oil and/or salt, you definitely can make these without it. I just prepared a batch without oil and they turned out absolutely delish!
🥕Need toppings? These are delicious on Vegan Cuban Crushed Potatoes!
- Best Vegan Tzatziki Sauce
- Vegan Pesto Sauce
- Easy Vegan Cheese Sauce
- Avocado Basil Dressing
- Vegan Homemade Mushroom Gravy
very vegan 🌱 very good!
Vegan Cuban Crushed Potatoes
Equipment
- Large covered saucepan or stove top pot
- baking sheet
- basting brush
Ingredients
- 1 lb red potatoes 14- 16 small potatoes – also known as 'new' potatoes
- 2 tbsp olive oil extra virgin – or oil of your choice
- 2 tsp sea salt coarse
Instructions
- Thoroughly wash potatoes. Leave skins intact.
- Place potatoes in large saucepan. Add water to completely cover (about 2" above potatoes).
- Add 1/4 tsp salt to water, if desired.
- Cover pot, place on high heat. Bring to a boil. Reduce heat to a rolling simmer.
- Cook for 10 – 15 minutes just until tender, when you can easily insert a knife.
- Remove from heat and drain water.
- Preheat broiler.
- Place potatoes on a cutting board. Cut a small criss-cross or X in the top of each potato. Just cut through the skin, not too deep.
- Using either the back of a spoon or the palm of your hand, gently press down on the potatoes to slightly flatten. If the potatoes are too hot, use a clean dish towel to protect your hand.
- Arrange crushed potatoes on a non-stick baking sheet.
- Sprinkle with coarse sea salt.
- Place potatoes in broiler for 3 – 5 minutes, or until skins begin to turn golden brown.
- Remove from oven. Serve hot with your choice of toppings or simply as-is!
- Enjoy!
Notes
Nutrition
⭐️⭐️⭐️⭐️⭐️ If you’ve enjoyed this recipe, please rate it in the comments below. Sharing your experience helps others decide if they should give it a try too. Thanks a bunch!🥕
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Such a beautiful article – it all looks delicious!
I’m so glad you like it! Thanks Janet!🥕