Almond Free Crispy Smashed Potatoes
Few things in the kitchen deliver as much satisfaction as a potato that is simultaneously creamy in the center and shatteringly crisp on the outside. The technique here is simple but genius — boiling the potatoes until completely tender, then smashing them flat so all those jagged, rough edges get maximum contact with a hot, olive-oil-slicked pan in a screaming-hot oven. Garlic powder and freshly ground black pepper season every craggy surface before the potatoes roast to a deep, golden brown on both sides. A finish of flaky sea salt and fresh parsley takes them from humble side dish to something you'll want to eat straight off the baking sheet. The ingredient list is refreshingly short and completely free of nuts or nut-derived oils, so there's no label-reading stress — just pantry staples doing beautiful work. These are the kind of potatoes that disappear fast, so consider making a double batch.
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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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