Vegetarian Crispy Smashed Potatoes
Few things in the potato universe beat the combination of a fluffy, creamy interior and shatteringly crisp edges, and this method delivers exactly that. Boiling the potatoes first gets them completely tender all the way through, so when you smash them flat on that hot, olive-oil-slicked baking sheet, they roast up golden and lacy rather than dense and chewy. The high oven heat does the heavy lifting, crisping both sides until the jagged edges turn almost chip-like while the centers stay soft and pillowy. Garlic powder and freshly ground black pepper season every nook and cranny, and a finish of flaky sea salt and fresh parsley makes the whole platter look like something from a restaurant side dish menu. These are naturally meat-free with no substitutions required — just honest, simple ingredients that happen to produce something genuinely spectacular. Serve them straight from the oven while the edges are still crackling, because they are at their absolute best the moment they hit the table.
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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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