Nutmeg Free Crispy Smashed Potatoes
Crispy edges, fluffy centers, and a satisfying crunch that makes it nearly impossible to stop at just one — these smashed potatoes are the kind of side dish that steals the show at any table. Boiling the potatoes until completely tender before roasting is the secret to that irresistible contrast between the creamy interior and the shatteringly crisp, lacy edges. A generous pour of olive oil on the baking sheet and a screaming-hot oven do the heavy lifting, turning humble waxy potatoes into something that tastes genuinely restaurant-worthy. Garlic powder and freshly ground black pepper season every bite, and a finish of flaky sea salt and fresh parsley keeps things bright and simple. The ingredient list is refreshingly short and straightforward, so there's no need to scan labels or worry about hidden spice blends that might sneak in unwanted additions. Whether you're serving these alongside a weeknight roast or bringing them to a gathering, they disappear fast — so consider making 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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