MSG Free Crispy Smashed Potatoes
Crispy, golden, and impossibly satisfying, these smashed potatoes deliver everything you want from a great side dish — shatteringly crunchy edges, fluffy centers, and a savory hit of garlic in every bite. The whole thing comes together with a short list of clean, whole ingredients: waxy potatoes, good olive oil, garlic powder, and a little salt and pepper. No seasoning packets, no flavor enhancers, no mystery additives — just real food doing exactly what it's supposed to do. The two-stage roast at high heat is the real secret here, giving both sides of each potato a chance to develop that deep, lacquered crust that makes them so hard to stop eating. A finish of fresh parsley and flaky sea salt keeps things bright and simple without complicating the ingredient list. Serve them straight from the oven while the edges are still crackling and you'll understand why this technique has such a devoted following.
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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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