Citrus Free Crispy Smashed Potatoes
Crispy, golden, and impossibly satisfying, these smashed potatoes deliver everything you want from a comfort side dish — shatteringly crunchy edges, a fluffy interior, and a savory hit of garlic in every bite. The technique is simple but brilliant: boil until tender, smash flat, then roast in a generous pool of olive oil at high heat until the edges turn lacy and deeply caramelized on both sides. No citrus is needed here — the flavor comes entirely from good olive oil, garlic powder, and the natural starchiness of waxy potatoes doing their thing in a screaming-hot oven. For anyone navigating a citrus-free lifestyle, this is the kind of recipe that proves you're not missing out on anything. A lot of roasted potato recipes sneak in lemon juice or zest for brightness, but this one skips it entirely without sacrificing a single bit of appeal. Finished with flaky sea salt and a handful of fresh parsley, these are the potatoes that disappear from the platter first every single time.
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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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