Soy Free Crispy Smashed Potatoes
Few side dishes deliver the kind of textural payoff that comes from boiling potatoes until completely tender, then smashing and roasting them in a generous pour of olive oil at high heat. The result is a potato with a creamy, fluffy interior surrounded by shatteringly crisp, lacy edges that are nearly impossible to stop eating. Garlic powder and freshly ground black pepper season every craggy surface, and a finish of flaky sea salt and fresh parsley makes the whole thing feel a little more special without any extra effort. Every ingredient here is straightforward and naturally free from soy in any form — no hidden sauces, no processed seasonings with ambiguous additives, just real food done simply. That matters more than it might seem, since plenty of packaged potato seasonings and restaurant-style preparations sneak in soy-based oils or flavor enhancers. This recipe keeps things clean by relying on extra-virgin olive oil and pantry spices, so what you taste is pure potato with a deeply savory, golden crust. Serve them straight from the oven while the edges are still crackling and they will disappear fast.
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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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