Low Histamine Crispy Smashed Potatoes
Crispy, golden, and satisfying in the most primal way, these smashed potatoes deliver serious crunch without a single ingredient that tends to trigger histamine sensitivity. The short, clean list — waxy potatoes, olive oil, garlic powder, black pepper, and a little salt — means there are no fermented condiments, aged cheeses, or processed additives hiding in the mix. Boiling the potatoes first gets them perfectly tender all the way through, and then a screaming-hot oven does the heavy lifting to create those irresistible lacey, crisp edges. The double-roast method — flipping halfway through — ensures both sides get that deep golden color rather than just one side steaming against the pan. A scatter of fresh parsley at the end adds a bright, herby finish that keeps everything feeling light and clean. These are the kind of potatoes that disappear fast, so you might want to make a double batch.
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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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