Pistachio 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 move — it means when you press them flat, they spread into those gorgeous, jagged-edged rounds that turn shatteringly crisp in a screaming-hot oven. A generous pour of olive oil on the baking sheet does the heavy lifting, essentially shallow-frying the undersides as they roast, while garlic powder and freshly ground black pepper season every craggy edge. Flipping them halfway through gives you two golden, lacquered sides instead of one, which is absolutely worth the extra few minutes. The whole thing comes together with pantry staples and zero specialty ingredients, so there's nothing to hunt down and nothing to second-guess. Finish with a scatter of fresh parsley and a pinch of flaky sea salt and you've got a platter that looks far more impressive than the effort involved.
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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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