Chestnut Free Crispy Smashed Potatoes
Few things hit the way a potato does when it's done right — boiled until completely tender, then smashed flat and roasted in a pool of olive oil until the edges turn into shatteringly crisp, lacy frills. The technique here is straightforward but genuinely effective: steaming the potatoes dry after boiling means less moisture fighting against that high-heat roast, and a 450°F oven does the heavy lifting to deliver deep golden color on both sides. Garlic powder, black pepper, and a generous pinch of kosher salt season every jagged edge, so each bite carries flavor all the way through. A finish of fresh parsley and flaky sea salt keeps things bright and a little fancy without any extra effort. The ingredient list is refreshingly short — just potatoes, olive oil, and a few pantry staples — so there's nothing hidden to worry about, making this an easy, confident choice for anyone navigating tree nut concerns. Serve them straight from the oven while the edges are still crackling, because these do not wait around.
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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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