Mustard Free Crispy Smashed Potatoes
Crispy, golden, and impossibly satisfying, these smashed potatoes are the kind of side dish that disappears from the table before anything else. Boiling the baby Yukons until completely tender is the secret move — it means every bite stays fluffy in the center while the edges turn shatteringly crisp in a screaming-hot oven. A generous pour of olive oil on the baking sheet does the heavy lifting, giving you that deep, caramelized crust without any complicated technique. Garlic powder and freshly ground black pepper keep the seasoning simple and bold, and a finish of flaky sea salt and fresh parsley makes the whole thing feel a little fancy with almost zero extra effort. For anyone navigating a mustard sensitivity, this recipe is a genuinely safe win — no condiments, no spice blends with hidden ingredients, just clean pantry staples you can trust. Serve them straight from the oven while the edges are still lacy and crackling, because that texture waits for no one.
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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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