Artificial Food Coloring Free Crispy Smashed Potatoes
Crispy on the outside, fluffy and steamy on the inside — 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: potatoes, olive oil, garlic powder, black pepper, and salt. No dyes, no mystery additives, no brightly colored seasoning packets with a suspiciously long ingredient list. That simplicity is the whole point, and it's what makes this recipe such a reliable go-to when you're cooking for anyone who needs to avoid synthetic colorings. The double-roast method — first boiling until tender, then pressing flat and blasting in a 450°F oven — is what creates those shatteringly crisp, lacy edges that no amount of food coloring could ever improve on. A scatter of fresh parsley and a pinch of flaky sea salt at the end keeps everything clean and bright without reaching for anything artificial. Serve them straight off the pan while they're still crackling and you'll understand why this technique has such a devoted following.
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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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