Peanut Free Crispy Smashed Potatoes
Few side dishes deliver the kind of textural payoff that comes from boiling potatoes until completely tender, then smashing and roasting them in a generous pour of olive oil at high heat. The result is a potato with a creamy, yielding center and edges that turn golden, lacy, and almost shatteringly crisp — the kind of thing people reach for before the platter even hits the table. Garlic powder and freshly ground black pepper season every craggy surface, and a finish of flaky sea salt and fresh parsley keeps things bright and a little fancy without any extra effort. The whole process is straightforward: boil, drain, smash, roast, flip, done. Because the ingredient list is built entirely from pantry staples and fresh produce, there are no hidden additives or shared-facility concerns to navigate — just clean, simple food that happens to taste incredible. These are equally at home alongside a weeknight roast chicken or as the star of a casual dinner spread where everyone is going to fight over the crispiest pieces.
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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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