Yeast Free Crispy Smashed Potatoes
Crispy, golden, and impossibly satisfying, these smashed potatoes are the kind of side dish that disappears from the table before anything else. Boiling the potatoes first gets them perfectly tender all the way through, and then a screaming-hot oven does the heavy lifting — turning each flattened spud into a shatteringly crisp, lacy-edged masterpiece. The whole thing comes together with just olive oil, garlic powder, salt, and pepper, so there's nothing hidden or complicated to worry about. For anyone navigating a yeast-free lifestyle, this recipe is a natural fit since every single ingredient is straightforwardly whole and unfermented. A finishing scatter of fresh parsley and flaky sea salt takes it from weeknight staple to something that feels genuinely special. Serve them straight off the pan while the edges are still crackling — that's when they're at their absolute best.
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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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