Brazil Nut 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. The technique is simple but satisfying: boil until tender, smash flat on an olive-oil-slicked baking sheet, and let the oven do the heavy lifting at high heat. Those jagged, lacy edges that spread out during smashing are exactly what you want — they turn shatteringly crisp while the interior stays soft and pillowy. Garlic powder and freshly ground black pepper season every bite, and a finish of flaky sea salt and fresh parsley keeps things bright and a little fancy without any extra effort. The whole ingredient list is naturally free from tree nuts of any kind, so there's zero need to scrutinize labels or worry about cross-contact from nut oils sneaking in. These are endlessly versatile — serve them alongside a roast, pile them next to eggs at brunch, or honestly just eat them straight off the pan. Once you try this method, it's hard to go back to any other potato preparation.
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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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