Anti Inflammatory Crispy Smashed Potatoes
Crispy, golden, and satisfying in the most primal way, these smashed potatoes hit that perfect sweet spot between creamy interior and shatteringly crunchy edges. Extra-virgin olive oil is the real hero here — it's a cornerstone of anti-inflammatory eating, and roasting the potatoes in a generous pour of it at high heat creates those irresistible lacey, caramelized edges without a drop of refined or inflammatory fat. Baby Yukon Golds or red potatoes keep things simple and wholesome, with no processed ingredients or hidden additives to worry about. Garlic powder and freshly ground black pepper add bold flavor while also bringing their own well-documented anti-inflammatory properties to the table. A finish of fresh parsley and flaky sea salt makes the whole dish feel restaurant-worthy with almost zero extra effort. Serve these straight from the oven while the edges are still crackling — they don't wait, and honestly, neither will anyone at the table.
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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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