Artificial Flavors Free 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. Every ingredient here is exactly what it sounds like: real potatoes, good olive oil, garlic powder, black pepper, and salt. There are no flavor packets, no seasoning blends with mystery additives, and no store-bought shortcuts that might sneak in unwanted extras. The method does all the heavy lifting — boiling the potatoes until completely tender, then roasting them in a screaming-hot oven until the edges turn golden and lacy. A generous pour of extra-virgin olive oil on the baking sheet is the secret to that deep, crackling crust on both sides. Finished with fresh parsley and a pinch of flaky sea salt, they're simple, honest, and genuinely hard to stop eating.
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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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