Gluten Free Crispy Smashed Potatoes
Few side dishes deliver this kind of textural payoff — shatteringly crisp edges, fluffy centers, and that irresistible lacy fringe where the skin splits and crisps up in the oven. The method is straightforward: boil until completely tender, steam dry, smash flat, and roast in a generous pour of olive oil at high heat until deeply golden on both sides. Every ingredient here is naturally free of gluten, so there's no swapping, substituting, or label-checking required — just real, whole food doing exactly what it's supposed to do. Garlic powder and freshly ground black pepper season every craggy surface, and a finish of flaky sea salt and fresh parsley takes the whole thing from simple to genuinely impressive. These are the kind of potatoes that disappear fast, so consider making a double batch if you're feeding a crowd.
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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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