Turmeric Free Crispy Smashed Potatoes
Crispy, golden, and impossibly satisfying, these smashed potatoes deliver that perfect contrast of crunchy edges and fluffy, tender centers that makes it nearly impossible to stop at just one. Boiling the potatoes first ensures they cook all the way through before hitting the oven, so every bite is soft on the inside and shatteringly crisp on the outside. A generous pour of olive oil on the baking sheet does the heavy lifting here, essentially frying the undersides against the hot pan for that deep, golden crust. Garlic powder and freshly ground black pepper season every nook and cranny of those jagged, lacy edges, so the flavor is baked right in rather than just sitting on top. Many spice blends and seasoning packets sneak in unexpected ingredients, but this recipe keeps things refreshingly straightforward — just pantry staples you can see and trust. A finish of flaky sea salt and fresh parsley lifts the whole thing without overcomplicating it. Serve them straight from the oven while the edges are still crackling, because they are absolutely at their best right away.
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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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