Walnut Free Crispy Smashed Potatoes
Few side dishes deliver the kind of satisfying crunch that these smashed potatoes do straight out of a screaming-hot oven. The method is simple but clever — boiling the potatoes until completely tender before pressing them flat means you get fluffy, creamy interiors surrounded by shatteringly crisp, lacy edges. A generous coat of olive oil on the baking sheet does the heavy lifting, essentially frying the undersides against the pan while the oven's heat works on everything else. 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 single ingredient here is straightforward and naturally free from tree nuts, so there's no label-reading required and no swapping needed. These are the kind of potatoes that disappear from the platter before you've even sat down.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!