Loaded Sweet Potatoes with Black Beans & Avocado
Baked sweet potatoes piled high with spiced black beans, avocado, lime and crunchy corn. A cheap, colourful dinner that's secretly very healthy.
VeganGluten-free
Crispy Garlic Smashed Potatoes
Boiled, smashed, then roasted until shatteringly crisp. The best potato side dish there is — and a great party snack with dips.
Vegetarian
Vegan Gluten-free (144 ratings)
Prep5 min
Cook45 min
Total50 min
Serves4
DifficultyEasy
Boiled, smashed, then roasted until shatteringly crisp. The best potato side dish there is — and a great party snack with dips.
Method
- Boil the potatoes in well-salted water for 15–20 minutes until a knife slides in easily. Drain and steam-dry in the colander for 5 minutes.
- Heat the oven to 220°C (200°C fan). Mix the oil, garlic, salt, herbs and pepper.
- Put the potatoes on a large lined baking tray with space between them. Press each one down with the bottom of a glass or a potato masher until about 1 cm thick — cracked edges are what get crispy.
- Brush or spoon the garlic oil all over the potatoes. Roast for 25–30 minutes without turning, until deeply golden and crunchy at the edges.
- Scatter with parsley and lemon zest and serve hot with your dip of choice.
💡 VeggieTip notes
- Don't skip the steam-drying — wet potatoes won't crisp.
- Add grated parmesan for the last 5 minutes for cheesy smashed potatoes.
- Also delicious with the sticky halloumi traybake or as a base for loaded toppings.
Nutrition (per serving, approx.)
290kcal
5g protein
42g carbs
12g fat
5g fibre
Values are estimates and will vary with brands and portion sizes.
Tags: potatoes side dish crispy party food roast