Alpha Gal Friendly Crispy Smashed Potatoes
Few things hit the way a potato does when it's boiled until fluffy, smashed into a rough, jagged disc, and roasted in a pool of olive oil until every edge turns shatteringly crisp. The technique here is simple but genuinely brilliant — boiling first ensures a creamy, tender interior, while the high-heat roast transforms the outside into something golden, lacy, and deeply satisfying. Every ingredient in this recipe is completely plant-based and free from mammalian byproducts, which makes it a natural fit for anyone navigating alpha-gal syndrome without having to swap a single thing. Garlic powder and a generous hit of flaky sea salt do a lot of the heavy lifting on flavor, and a scatter of fresh parsley at the end keeps things bright and fresh. These are the kind of potatoes that disappear fast, so consider making a double batch if you're feeding a crowd.
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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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