Tree Nut Free Crispy Smashed Potatoes
Few things hit the way a potato does when it's properly crispy on the outside and fluffy in the middle, and this method delivers exactly that. Boiling the potatoes first until completely tender is the secret — it sets up the interior so that when you smash and roast them at high heat, the edges turn into those irresistible lacy, golden-brown flaps that everyone fights over. A generous pour of olive oil on the baking sheet means every jagged edge gets coated and crisped without any fuss. Garlic powder and freshly ground black pepper keep the seasoning simple but satisfying, and a finish of flaky sea salt and fresh parsley makes the whole platter look like something from a restaurant. The ingredient list is refreshingly short and completely straightforward — no specialty items, no hidden sauces, nothing to second-guess. These are the kind of potatoes that disappear before they even make it to the table, so you might want to make a double batch.
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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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