Anti Inflammatory Smashed Crispy Potatoes with Garlic & Herbs
Crispy on the outside, fluffy in the middle, and loaded with flavor — these smashed potatoes are the kind of side dish that disappears fast. The technique is simple: boil until tender, smash flat, then roast at high heat so the edges turn deep golden and the cut surfaces get genuinely crisp against the oiled pan. What makes this recipe stand out from a wellness standpoint is the spice blend — extra virgin olive oil, turmeric, smoked paprika, and black pepper are all well-regarded for their supportive properties, and here they pull double duty as a seriously delicious seasoning. Garlic goes on in the final few minutes so it turns fragrant and just golden without burning, adding another layer of depth. A squeeze of fresh lemon and a scatter of chopped parsley at the end brighten everything up and keep the dish feeling light rather than heavy. This makes four servings and comes together with pantry staples, so it's an easy weeknight win that doesn't feel like a compromise.
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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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