Gut Friendly Crispy Smashed Potatoes
Crispy, golden, and satisfying in the most elemental way, these smashed potatoes hit that perfect sweet spot between fluffy interior and shatteringly crisp edges. Small waxy potatoes are boiled until completely tender, then pressed flat and roasted in a generous pour of extra-virgin olive oil at high heat — a technique that creates those irresistible lacy, crunchy edges without any complicated steps. The ingredient list is refreshingly short and clean: just potatoes, olive oil, garlic powder, black pepper, and salt, which makes this an easy win when you're keeping a close eye on what goes into your food. Simple, whole-food ingredients like these tend to be naturally gentle on digestion, and there's nothing hidden or processed to second-guess here. A finish of fresh parsley and flaky sea salt takes the whole thing from weeknight side dish to something you'd genuinely be proud to put on the table. Serve them straight from the oven while the edges are still crackling — they don't wait well, and honestly, they won't need to.
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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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