Lactose Free Crispy Smashed Potatoes
Crispy, golden, and impossibly satisfying, these smashed potatoes hit that perfect sweet spot between fluffy interior and shatteringly crunchy edges. The whole thing comes together with just a handful of pantry staples — waxy potatoes, good olive oil, garlic powder, and salt — so there's nothing to second-guess when it comes to hidden dairy. Potatoes get boiled until completely tender, then pressed flat and roasted at high heat in a generous pour of extra-virgin olive oil, which is what creates those irresistible lacy, crisp edges. No butter, no cream, no cheese — just pure, plant-based richness from the olive oil doing all the heavy lifting. A finish of fresh parsley and flaky sea salt keeps things bright and a little fancy without any extra effort. This is the kind of side dish that disappears 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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