Oats Free Crispy Smashed Potatoes
These crispy smashed potatoes are the kind of side dish that disappears from the table before anything else does. Boiling the baby Yukons until completely tender is the secret — that soft, steamy interior is what creates those gorgeous lacy, jagged edges once you press them flat and roast them in a screaming-hot oven. A generous pour of extra-virgin olive oil on the baking sheet means every craggy surface gets deeply golden and shatteringly crisp without any fuss. Garlic powder, black pepper, and a hit of kosher salt keep the seasoning simple but seriously satisfying. The whole thing is built from nothing but potatoes, olive oil, and a few pantry staples, so there's zero concern about hidden grain-based additives or cross-contact from processed ingredients. A finish of flaky sea salt and fresh parsley takes them from weeknight staple to dinner-party worthy in about thirty seconds. Serve them straight off the pan while the edges are still crackling — they won't last long.
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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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