Wheat Free Crispy Smashed Potatoes
Crispy on the outside, fluffy and steamy on the inside — these smashed potatoes are the kind of side dish that disappears from the table before anything else. The technique is simple but genuinely satisfying: boil until tender, smash flat, then blast in a screaming-hot oven with a generous pour of olive oil until the edges turn golden and lacy. Every ingredient here is naturally free of wheat, so there's no swapping, substituting, or label-checking required — just real, whole food doing its thing. Garlic powder and freshly ground black pepper season every craggy edge, and a finish of flaky sea salt and fresh parsley takes them from weeknight staple to something you'd proudly serve at a dinner party. The key is patience during that second roast — flipping and letting the other side get equally deep and crisp is what separates good smashed potatoes from truly great ones. Serve them straight off the pan while they're still crackling, because that texture waits for no one.
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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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