Dairy Free Crispy Smashed Potatoes
Crispy, golden, and shatteringly crunchy at the edges — these smashed potatoes are the kind of side dish that disappears from the table before anything else. The method is simple but brilliant: boil small waxy potatoes until completely tender, then flatten them onto an olive-oil-slicked baking sheet and blast them in a screaming-hot oven until the edges turn lacy and deeply caramelized. Because the recipe relies entirely on extra-virgin olive oil for richness, there's no butter or dairy of any kind hiding in the mix, making it a genuinely satisfying option without any substitutions required. Garlic powder and freshly ground black pepper season every craggy surface, and a finish of flaky sea salt and fresh parsley takes the whole thing over the top. Serve them straight from the oven while the edges are still crackling — they're best eaten immediately, and trust us, that won't be a problem.
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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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