Seed Oil Free Crispy Smashed Potatoes
Crispy, golden, and deeply satisfying, these smashed potatoes deliver the kind of crunch that makes it hard to stop at just one. The secret is a generous pour of extra-virgin olive oil across the baking sheet — a clean, single-ingredient fat that roasts beautifully at high heat without any of the refined or hydrogenated oils hiding in so many restaurant-style potato dishes. Boiling the potatoes first until completely tender, then pressing them flat, creates those irresistible jagged edges that turn lacy and crackling in a screaming-hot oven. A simple seasoning of garlic powder, black pepper, and kosher salt is all it takes to make each bite taste like something far more complicated. Finished with flaky sea salt and a scatter of fresh parsley, they look stunning on a platter with almost zero extra effort. Serve them straight from the oven while the edges are still shattering — that's when they're at their absolute best.
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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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