Legume 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 technique is simple but delivers serious results — boiling the potatoes until completely tender before pressing them flat means every bite has that creamy center you want, while the high-heat roast in a generous pour of olive oil turns the jagged, lacy edges into pure crunch. Garlic powder and freshly ground black pepper season every layer, and a finish of flaky sea salt and fresh parsley makes the whole thing feel a little elevated without any extra effort. For anyone navigating a legume-free lifestyle, this is the kind of crowd-pleasing side dish that requires zero substitutions or label-checking — just five pantry staples and a hot oven. It pairs beautifully with roasted meats, grilled fish, or honestly just a dipping sauce and a good appetite. Serve them straight from the oven while the edges are still crackling for maximum impact.
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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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