Macadamia Free Crispy Smashed Potatoes
Few things in the kitchen deliver as much satisfaction as a potato that is simultaneously creamy in the center and shatteringly crisp on the outside. The technique here is beautifully simple — boil until tender, smash flat, then blast in a very hot oven with a generous pour of olive oil so every jagged, lacy edge turns deep golden brown. Garlic powder and freshly ground black pepper season each potato before roasting, and a finish of flaky sea salt and fresh parsley makes the whole tray look like something from a restaurant side dish menu. Because the ingredient list is so clean and straightforward, there is zero guesswork about what is actually in your food — no nut-based oils, no mystery blends, just pantry staples you already know and trust. These are the kind of potatoes that disappear from the platter before you even sit down, so consider making a double batch if you are feeding a crowd. Serve them straight from the oven while the edges are still crackling for the full effect.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!