Honey Free Crispy Smashed Potatoes
These crispy smashed potatoes are the kind of side dish that disappears from the table before anything else does. Boiled until completely tender, then pressed flat and roasted in a generous pour of olive oil at high heat, each potato develops a shatteringly crisp exterior with a fluffy, creamy center. The jagged, lacy edges that spread out during smashing are exactly where all the magic happens — they turn deeply golden and almost chip-like in the oven. Garlic powder and freshly ground black pepper season every crunchy layer, and a finish of flaky sea salt and fresh parsley keeps things bright and simple. The entire ingredient list is straightforward pantry staples, so there's no need to scan labels or swap anything out to keep this free of sweeteners. It works beautifully alongside roasted meats, grilled fish, or honestly just on its own with a dipping sauce. Serve them straight from the oven while the edges are still crackling — they don't wait well, and neither will your guests.
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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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