Almond Free Smashed Crispy Potatoes with Garlic & Herbs
These smashed crispy potatoes are the kind of side dish that steals the show every single time. Baby Yukon Golds get boiled until completely tender, then pressed flat and roasted at high heat until the edges turn deep golden brown and the surfaces go satisfyingly crunchy — no flipping required. A spiced olive oil blend of smoked paprika, thyme, and turmeric gets brushed over each potato before roasting, building layers of warm, savory flavor that make these anything but ordinary. Minced garlic goes on in the final few minutes so it turns fragrant and just golden without burning, adding that irresistible punch right at the end. A bright finish of fresh lemon juice and chopped parsley cuts through the richness and keeps everything feeling fresh. The whole recipe relies on pantry staples and fresh produce, so there's zero concern about hidden nut-based ingredients sneaking in — what you see is exactly what you get. Serve these alongside a main or let them be the star; either way, the pan will be empty fast.
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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.
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