Low Sugar Smashed Crispy Potatoes with Garlic & Herbs
Crispy on the outside, fluffy and tender within, these smashed potatoes are the kind of side dish that disappears from the table before anything else. Baby Yukon Golds or red potatoes get boiled until completely soft, then pressed flat and roasted at high heat until their edges turn deep golden brown and their cut surfaces go satisfyingly crunchy — no flipping required. A brushed-on blend of olive oil, smoked paprika, thyme, and turmeric gives every bite a warm, savory depth that tastes far more complex than the ingredient list suggests. Minced garlic goes on in the final few minutes so it turns fragrant and just golden without burning, adding a punch that ties the whole thing together. A squeeze of fresh lemon juice and a scatter of chopped parsley at the end keep the flavors bright and fresh. The whole recipe is naturally free of any added sweeteners — every bit of flavor here comes from technique, spice, and good olive oil. Whether you're serving these alongside a weeknight protein or bringing them to a gathering, they're the kind of crowd-pleaser that needs absolutely nothing extra.
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
- 1.5 lb baby yukon gold or baby red potatoes
- 1 tsp salt, plus more for the boiling water
- 4 tbsp extra virgin olive oil, divided
- ½ tsp black pepper
- ½ tsp smoked paprika
- ½ tsp dried thyme
- ¼ tsp turmeric
- 3 cloves garlic, minced
For serving
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh lemon juice
- flaky sea salt, to taste (optional)
Instructions
- 1
Place the potatoes in a large pot and cover with cold water by 1 inch. Add a generous pinch of salt and bring to a boil over high heat. Cook until the potatoes are completely tender and a fork slides in with no resistance, 18–22 minutes. Drain and let them sit in the colander for 2–3 minutes to steam dry.
- 2
Preheat the oven to 450°F (230°C). Pour 2 tbsp of the olive oil onto a large rimmed baking sheet and tilt 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!