Beef Free Crispy Smashed Potatoes
Crispy on the outside, fluffy and pillowy on the inside — these smashed potatoes are the kind of side dish that disappears from the table before anything else does. The technique is simple but genuinely 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 the whole thing over the top. Because the recipe is built entirely around pantry staples and fresh produce, there's no need to scan labels or swap out anything — it's naturally free of any animal proteins beyond what you'd choose to serve alongside it. Baby Yukon Golds or baby reds work best here since their waxy texture holds together through the boil and still crisps up beautifully in the oven. Serve them straight from the pan while they're still sizzling for maximum crunch.
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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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