Red Meat Allergy Friendly Crispy Smashed Potatoes
Crispy, golden, and impossibly satisfying, these smashed potatoes are the kind of side dish that disappears from the table before anything else. Baby Yukon Golds or baby reds get boiled until completely tender, then pressed flat and roasted in a generous pour of olive oil at high heat — the result is shatteringly crisp edges with a fluffy, creamy center. Because the whole recipe is built around simple pantry staples like garlic powder, black pepper, and good olive oil, there's zero guesswork about hidden red meat derivatives or cross-contamination from meat-based fats. A finishing scatter of fresh parsley and flaky sea salt takes them from weeknight staple to something you'd proudly set out at a dinner party. They pair beautifully with just about anything, but honestly, they're good enough to eat straight off the baking sheet.
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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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