Eggless Crispy Smashed Potatoes

Few side dishes deliver the kind of textural payoff that comes from a properly smashed and roasted potato — shatteringly crisp edges, a fluffy center, and that deep golden color that makes everyone reach across the table. The method here is straightforward: boil until completely tender, steam dry, then flatten each potato onto a generously oiled baking sheet so the jagged, lacy edges have maximum contact with the heat. A high 450°F oven does the heavy lifting, turning simple olive oil, garlic powder, and black pepper into something that tastes far more indulgent than the ingredient list suggests. For anyone navigating egg-free cooking, this is the kind of recipe that requires zero substitutions or workarounds — there's nothing to swap, nothing to check, just honest pantry staples doing exactly what they're supposed to do. Flipping the potatoes halfway through ensures both sides get equally crisp, so you're not left with one sad, pale underside. Finish with a scatter of fresh parsley and a pinch of flaky sea salt, and you have a side dish that holds its own next to just about anything on the table.

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