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 red potatoes 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. Garlic powder and freshly ground black pepper season every craggy surface, and a finish of flaky sea salt and fresh parsley takes the whole thing over the top. For anyone navigating grain sensitivities, this recipe is naturally worry-free — every ingredient on the list is straightforward and clean, with no hidden fillers or flour-based coatings to second-guess. The technique does all the heavy lifting: steaming the potatoes dry before roasting is the small step that makes a huge difference in achieving that lacy, golden crust. Serve them straight from the oven while the edges are still crackling, because they are absolutely at their best right away.
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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.
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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