Fructose Free Crispy Smashed Potatoes
Crispy on the outside, fluffy and steamy in the middle — these smashed potatoes deliver serious texture with a surprisingly short ingredient list. Boiling the potatoes until completely tender before roasting is the key move, ensuring the insides stay creamy while the flattened edges turn golden and lacy in a screaming-hot oven. A generous pour of olive oil on the baking sheet means every jagged, spread-out edge gets properly crisped rather than just dried out. Garlic powder and freshly ground black pepper season every layer, and a finish of flaky sea salt and fresh parsley makes the whole thing feel a little more special without any extra effort. For anyone managing fructose sensitivity, this recipe is a natural fit — it skips onion, garlic cloves, and any sweeteners entirely, relying only on simple, low-fructose staples. There are no sauces to scrutinize or hidden ingredients to second-guess, just honest potatoes and pantry basics. Serve them straight off the pan while the edges are still crackling and you will not have leftovers.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!