Sesame Free Crispy Smashed Potatoes
Few things in the kitchen deliver as much satisfaction as a potato that's simultaneously fluffy on the inside and shatteringly crisp on the outside. The technique here is simple but brilliant — boiling the potatoes until completely tender, then smashing them flat so all those jagged, rough edges get maximum contact with a hot, olive-oil-slicked pan in a screaming-hot oven. Garlic powder and freshly ground black pepper season every craggy surface before the potatoes roast to a deep, golden brown on both sides. For anyone navigating sesame sensitivities, this recipe is a natural fit — every ingredient is straightforward, with no tahini, sesame oil, or hidden blends that so often sneak into roasted potato recipes and seasoning mixes. A finishing scatter of flaky sea salt and fresh parsley makes them look like something you'd order at a restaurant, even though the ingredient list couldn't be simpler. Serve them straight from the oven while the edges are still lacy and crackling — they don't wait well, and honestly, they won't need to.
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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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