Brazil Nut Free Smashed Crispy Potatoes with Garlic & Herbs
These smashed potatoes are the kind of side dish that disappears from the table before anything else does. Baby Yukon Golds get boiled until completely tender, then pressed flat and roasted at high heat until the edges turn deep golden and the cut surfaces go genuinely crispy — no flipping required. A spiced olive oil blend of smoked paprika, thyme, and turmeric gets brushed over every smashed surface before roasting, building layers of flavor that go way beyond basic. Minced garlic goes on in the final few minutes so it turns fragrant and just golden without burning, which is a small but brilliant move. A hit of fresh lemon juice and chopped parsley at the end keeps everything bright and stops it from feeling heavy. Every single ingredient here is naturally free from tree nuts of any kind, so there's no label-scanning or substitution stress involved — just straightforward, pantry-friendly cooking. Whether you're serving these alongside a weeknight protein or bringing them to a gathering, they're the kind of crowd-pleaser that earns recipe requests.
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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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