Turkey Free Crispy Smashed Potatoes
These crispy smashed potatoes are the kind of side dish that disappears from the table before anything else does. Boiled until completely tender, then pressed flat and roasted in a generous pour of olive oil at high heat, they develop shatteringly crisp edges and a fluffy, creamy center that is genuinely hard to beat. The garlic powder and freshly ground black pepper season every craggy, lacy edge, and a finish of flaky sea salt and fresh parsley takes the whole thing over the top. The ingredient list is refreshingly short — just potatoes, olive oil, and a handful of pantry staples — so there is nothing hidden to worry about and no processed shortcuts involved. This is the kind of recipe that proves simple food, done right, is always the most satisfying. Serve them straight from the oven while the edges are still crackling and you will not have any leftovers to deal with.
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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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