Caffeine Free Smashed Crispy Potatoes with Garlic & Herbs
Crispy on the outside, fluffy and tender on the inside, these smashed potatoes are the kind of side dish that disappears from the table before anything else. Baby Yukon Golds or red potatoes get boiled until completely fork-tender, then pressed flat and roasted at high heat so the edges turn deep golden brown and almost lacy. A brushed-on blend of olive oil, smoked paprika, thyme, turmeric, and black pepper gives every bite serious flavor before the pan even hits the oven. Minced garlic goes on in the final few minutes so it turns fragrant and just golden without burning — a small step that makes a big difference. A squeeze of fresh lemon juice and a scatter of chopped parsley at the end brighten everything up and keep the dish feeling fresh rather than heavy. Every single ingredient here is naturally free of stimulants, so there's nothing to second-guess or swap out. This one works just as well as a weeknight staple as it does alongside something more special.
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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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