Gelatin 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. Baby Yukon Golds or red potatoes get boiled until completely tender, then pressed flat and roasted in a generous pour of olive oil at high heat until the undersides turn deep, caramelized brown and the jagged edges go lacy and crisp. Flipping them halfway through gives you that satisfying crunch on both sides, which is honestly hard to beat. The whole thing comes together with pantry staples — olive oil, garlic powder, black pepper, and salt — so there's nothing hidden or complicated going on. For anyone navigating gelatin-free eating, this recipe is naturally in the clear: every single ingredient is a whole food or straightforward seasoning, no additives or thickeners in sight. A scatter of fresh parsley and a pinch of flaky sea salt at the end keeps things bright and a little fancy without any extra effort. Serve them straight from the oven while the edges are still crackling.
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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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