Celery Free Crispy Smashed Potatoes
Golden, shatteringly crisp on the outside and fluffy in the center, 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 pour of olive oil at high heat until the edges turn lacy and deeply caramelized. 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. For anyone navigating a celery-free lifestyle, this recipe is a total no-stress win — every ingredient is straightforward, with zero hidden aromatics or seasoning blends that might sneak in unwanted extras. Small waxy potatoes like baby Yukon Golds or baby reds are the move here, since their creamy interior holds together beautifully under the smash while still crisping up like a dream. Serve them straight from the oven while the edges are still crackling, because that texture waits for no one.
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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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