Xanthan Gum Free Crispy Smashed Potatoes
Crispy, golden, and impossibly satisfying, these smashed potatoes deliver everything you want from a great side dish — shatteringly crunchy edges, fluffy centers, and a savory hit of garlic and black pepper in every bite. The whole thing comes together with just a handful of pantry staples and a hot oven, no specialty ingredients or thickeners required. That matters more than you might think, because a lot of packaged potato sides and restaurant preparations sneak in additives that can be hard to track down on a label. Here, it's just waxy potatoes, good olive oil, and seasoning — clean and straightforward from start to finish. The two-stage roast is the real secret: you get deep color on the first side, then flip for an equally golden finish that makes every edge lacy and crisp. A scatter of fresh parsley and a pinch of flaky sea salt right before serving takes the whole platter from weeknight simple to genuinely impressive. Serve them immediately while the crunch is at its peak and watch them disappear fast.
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!