Eosinophilic Esophagitis Friendly Crispy Smashed Potatoes

Crispy, golden, and satisfying in the most elemental way, these smashed potatoes deliver serious crunch without a single ingredient that tends to trigger esophageal flares. Managing eosinophilic esophagitis often means scanning every label for common trigger foods like dairy, wheat, eggs, soy, nuts, and seafood — and this recipe sidesteps all of them naturally, using nothing but potatoes, olive oil, and a handful of simple seasonings. The technique is what makes them special: boiling first ensures the centers are completely tender, then a hard smash and a screaming-hot oven transforms each potato into something with shatteringly crisp edges and a fluffy, creamy middle. Garlic powder and freshly ground black pepper give them real depth of flavor, and a finish of flaky sea salt and fresh parsley keeps things bright and fresh. There's no compromise here — this is genuinely crowd-pleasing food that just happens to work beautifully within a restricted ingredient list. Serve them straight from the oven while the edges are still lacy and crackling, because that's when they're absolutely at their best.

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