Pescatarian 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 move — it means every bite stays fluffy and creamy on the inside while the outside turns shatteringly crisp in a screaming-hot oven. A generous pour of extra-virgin olive oil on the baking sheet does the heavy lifting, essentially frying the undersides against the pan so you get those irresistible golden, lacy edges without a drop of butter or dairy. Garlic powder and freshly ground black pepper season every craggy surface, and a final scatter of flaky sea salt and fresh parsley takes the whole thing from simple to genuinely impressive. This is a fully plant-forward dish that happens to fit beautifully into a pescatarian spread — pair it alongside grilled fish or a seafood stew and it holds its own as the star starch. The technique is straightforward enough for a weeknight but looks like you put in serious effort, which is exactly the kind of recipe worth keeping in your back pocket.
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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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