Beef Free Smashed Crispy Potatoes with Garlic & Herbs
These smashed crispy potatoes are the kind of side dish that quietly steals the show — golden and shatteringly crisp on the outside, fluffy and tender within, and loaded with garlic, smoked paprika, and fresh herbs. The technique is simple but genuinely brilliant: boil the baby Yukons until completely fork-tender, smash them flat on an oiled baking sheet, then blast them in a 450°F oven without flipping so the undersides caramelize against the pan. A finishing hit of minced garlic goes on in the last few minutes to turn fragrant and just golden without burning, which makes the whole kitchen smell incredible. A squeeze of fresh lemon juice and a scatter of chopped parsley at the end cuts through the richness and keeps everything bright. Every single ingredient here is naturally free of any animal-based meat products — no hidden broths, no beef-derived fats, just good olive oil and pantry spices doing all the heavy lifting. Whether you're building a plant-forward spread or just need a crowd-pleasing side that disappears fast, this one delivers every time.
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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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