Artificial Food Coloring Free Smashed Crispy Potatoes with Garlic & Herbs
Crispy on the outside, fluffy in the middle, and loaded with garlicky herb flavor — these smashed potatoes are the kind of side dish that disappears before anything else on the table. Every bit of color and flavor here comes from real ingredients: smoked paprika, turmeric, fresh parsley, and a bright hit of lemon juice at the end. For anyone navigating artificial dyes, packaged seasoning blends and restaurant-style potato dishes are often a minefield of unnecessary additives, but this recipe keeps everything completely clean and straightforward. The two-step method — boiling until tender, then roasting at high heat — is what gives you those irresistibly shatteringly crisp edges without any shortcuts or mystery ingredients. Minced garlic goes on in the final few minutes so it turns fragrant and golden without burning, adding a depth that makes these taste far more impressive than the effort involved. A drizzle of lemon juice and a handful of fresh parsley at the end brighten the whole thing up beautifully. Whether you're serving these alongside a weeknight dinner or bringing them to a gathering, they're the kind of honest, whole-ingredient cooking that everyone at the table can enjoy.
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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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