Chicken Free Crispy Smashed Potatoes
These crispy smashed potatoes are the kind of side dish that disappears from the table before anything else does. Boiling the baby Yukons until completely tender is the secret move — it means every edge crisps up into those irresistible lacy, golden flaps once they hit a screaming-hot, olive-oil-slicked pan. A dusting of garlic powder and freshly ground black pepper keeps the seasoning simple but deeply savory, letting the potato itself do the heavy lifting. The double-roast method — flipping halfway through — ensures both sides get that deep, crackling crust rather than one soft, steamed side. Finished with flaky sea salt and a scatter of fresh parsley, they look like something from a restaurant but come together with almost no effort. Every single ingredient here is straightforward and plant-based, so there's zero guesswork about what's in the dish. Serve them immediately straight from the oven while the edges are still shatteringly crisp.
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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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