Hazelnut Free Crispy Smashed Potatoes
Crispy, golden, and impossibly satisfying, 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 — the result is shatteringly crisp edges with a fluffy, creamy center. 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 over the top. For anyone navigating tree nut allergies, this recipe is a genuinely stress-free win — every ingredient is straightforward pantry staple territory with zero hidden surprises. No specialty swaps, no label-reading anxiety, just real food done simply and well. Serve them straight from the oven while the edges are still lacy and crackling, because that texture waits for no one.
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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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