Ginger Free Crispy Smashed Potatoes
Crispy, golden, and impossibly satisfying, these smashed potatoes deliver the kind of texture that makes it hard to stop at just one. Boiling the baby Yukons until completely tender before roasting is the secret — it ensures the insides stay fluffy while the outsides turn shatteringly crisp in a screaming-hot oven. A generous pour of olive oil on the baking sheet does the heavy lifting, creating those irresistible lacy, caramelized edges that form as the flattened skins spread out and roast. Garlic powder and freshly ground black pepper keep the seasoning simple and bold, letting the potato itself be the star. For anyone navigating a sensitivity to ginger, this recipe is naturally free of it — no spice blends, no marinades, no hidden ingredients to second-guess. A final scatter of flaky sea salt and fresh parsley pulls everything together into a side dish that looks impressive but comes together with minimal fuss. 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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