Coconut Free Crispy Smashed Potatoes
Few things in the kitchen deliver as much satisfaction as a potato that's genuinely crispy on the outside and fluffy in the middle, and this method nails it every time. Boiling the potatoes first until completely tender is the secret — it sets up that soft interior before the high oven heat works its magic on the outside. A generous pour of extra-virgin olive oil on the baking sheet means every jagged, lacy edge gets deeply golden without a drop of anything unnecessary. Garlic powder and freshly ground black pepper keep the seasoning simple but punchy, and a finish of flaky sea salt and fresh parsley makes the whole platter look like something from a restaurant. Because the ingredient list is so clean — just potatoes, olive oil, and a handful of pantry staples — there's no need to scan labels or second-guess anything. These are naturally free of tropical oils and dairy, so they work beautifully as a crowd-pleasing side that almost everyone at the table can enjoy. Serve them straight from the oven while the edges are still crackling, because they wait 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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