High Fructose Corn Syrup Free Crispy Smashed Potatoes
Few things hit harder than a potato that's simultaneously fluffy on the inside and shatteringly crisp on the outside, and this recipe delivers exactly that. The method is straightforward — boil until tender, smash flat, then roast in a generous pour of olive oil at high heat until the edges turn golden and lacy. Every ingredient here is exactly what it sounds like: real potatoes, real olive oil, garlic powder, salt, and pepper. That matters more than it might seem, because so many packaged potato products and seasoning blends sneak in sweeteners that have no business being near a side dish. Here, there's nothing hidden and nothing processed — just honest pantry staples doing their best work. A finish of flaky sea salt and fresh parsley keeps things bright and a little fancy without any extra effort. Serve them straight from the oven while the edges are still crackling and watch them disappear fast.
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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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