Mediterranean Diet Friendly Crispy Smashed Potatoes
Extra-virgin olive oil is the backbone of this dish, and it does exactly what you want at high heat — it crisps every jagged, lacy edge of these smashed potatoes into something genuinely crave-worthy. The technique is simple but satisfying: boil until completely tender, smash flat, then roast at 450°F until the undersides turn deep golden brown before flipping for a second round of crunch. Garlic powder and freshly ground black pepper season every craggy surface, and a finish of fresh parsley and flaky sea salt makes the whole thing feel a little more special without any extra effort. Plant-forward, built on wholesome ingredients, and cooked in quality olive oil — this is exactly the kind of side dish that fits naturally into a Mediterranean-style way of eating. It pairs beautifully with grilled fish, roasted chicken, or honestly just a simple green salad. Serve them straight from the oven while the edges are still crackling and you will not have leftovers to worry about.
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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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