Cinnamon 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. The technique is simple but satisfying: boil until completely tender, press flat, then roast in a generous pour 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, so every bite is packed with flavor. For anyone navigating a spice sensitivity, this recipe is a genuine win — the ingredient list is short, savory, and completely free of warm baking spices that sneak into so many seasoned potato recipes. A finish of fresh parsley and flaky sea salt keeps things bright and clean. Serve them straight from the oven while the edges are still crackling, because that crunch is the whole point.
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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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