Barley 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. The technique is simple but satisfying: boil until tender, smash flat, then roast in a generous pool of olive oil at high heat until the edges turn golden, lacy, and almost chip-like. Garlic powder and freshly ground black pepper season every craggy surface, and a finish of flaky sea salt and fresh parsley takes them from weeknight staple to something you'd proudly serve at a dinner party. The entire ingredient list is naturally free of barley and any grain-based additives, so there's no label-reading required — just straightforward, whole-food cooking. Nothing here is processed or hidden behind a sauce mix, which makes it a genuinely stress-free option when you need to keep things clean. Serve them straight from the oven while the edges are still crackling for the best possible texture.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!