Pecan Free Crispy Smashed Potatoes
Crispy on the outside, fluffy and steamy in the center — these smashed potatoes are the kind of side dish that disappears from the table before anything else. The technique is simple but satisfying: boil until tender, smash flat on an olive-oil-slicked pan, and blast in a hot oven until the edges turn golden and lacy. Garlic powder and freshly ground black pepper season every craggy surface, so every bite is packed with flavor. A finish of fresh parsley and flaky sea salt takes them from weeknight staple to something you'd proudly serve at a dinner party. The ingredient list is refreshingly short and completely free of nuts or nut-derived ingredients, so there's no label-reading stress here — just honest, whole-food cooking. Serve them straight off the pan while they're still crackling for the best possible texture.
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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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