Pregnancy Friendly Crispy Smashed Potatoes
Few things hit the spot quite like a potato that's simultaneously fluffy on the inside and shatteringly crisp on the outside, and this method delivers exactly that. The technique is simple but brilliant — boiling first ensures the centers are completely tender before a screaming-hot oven transforms the outsides into golden, lacy-edged perfection. Olive oil, garlic powder, black pepper, and good salt are all it takes to make these deeply satisfying, which also means you know exactly what's going into every bite — no mystery additives or processed ingredients to second-guess. That kind of ingredient transparency is genuinely reassuring when you're being more mindful about what you eat. Fresh parsley and a pinch of flaky sea salt at the end add a bright, finishing touch that makes the whole platter look as good as it tastes. These are the kind of potatoes that disappear fast, so you may want to make a double batch.
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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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