Emulsifier Free Crispy Smashed Potatoes
Crispy on the outside, fluffy and steamy in the middle — 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 tender, smash flat, then roast in a generous pour of olive oil at high heat until the edges turn golden, lacy, and irresistible. Every ingredient here is exactly what it says it is — potatoes, olive oil, garlic powder, salt, and pepper — which makes this a genuinely clean recipe with zero hidden additives or emulsifying agents to worry about. So many packaged potato products and seasoning blends sneak in stabilizers and emulsifiers, but this one keeps things completely straightforward. A finish of fresh parsley and flaky sea salt takes it from weeknight staple to something you'd proudly set out at a dinner party. Serve them straight from the oven while the edges are still crackling for the full effect.
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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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