Low Sugar Crispy Smashed Potatoes
Crispy on the outside, fluffy and steamy in the middle — these smashed potatoes are the kind of side dish that disappears from the table before anything else. The technique is simple but genuinely satisfying: boil until tender, smash flat, then roast in a generous pour of olive oil at high heat until the edges turn golden, lacy, and almost chip-like. Garlic powder and freshly ground black pepper season every craggy surface, so every bite delivers real flavor without relying on anything sweet or processed. For anyone keeping a close eye on added sugars, this recipe is a natural fit — every ingredient is exactly what it says it is, with zero hidden sweeteners to worry about. A finish of flaky sea salt and fresh parsley makes the whole thing feel a little fancy with almost no extra effort. Serve them straight from the oven while the edges are still crackling, and don't be surprised when the platter comes back empty.
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Learn more →Ingredients
4 servings
- 1 ½ lb small waxy potatoes (such as baby yukon gold or baby red potatoes)
- 1 tbsp kosher salt, plus more for seasoning
- ¼ cup extra-virgin olive oil
- ½ tsp black pepper, freshly ground
- ½ tsp garlic powder
For serving
- 2 tbsp fresh parsley, finely chopped (optional)
- flaky sea salt, for serving (optional)
Instructions
- 1
Place the potatoes in a large pot and cover with cold water by at least 1 inch. Add 1 tbsp kosher salt and bring to a boil over high heat, then reduce to a steady simmer and cook until the potatoes are completely tender and a fork slides through the center with no resistance, 20–25 minutes. Drain and let them sit in the colander for 2–3 minutes to steam dry.
- 2
While the potatoes drain, preheat the oven to 450°F (230°C) and pour the olive oil onto a large rimmed baking sheet, tilting to coat the surface evenly.
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