Carrageenan Free Smashed Crispy Potatoes with Garlic & Herbs
Crispy on the outside, fluffy and steamy in the middle — 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 tender, then pressed flat and roasted at high heat so the edges turn deep golden brown and shatteringly crisp against the oiled pan. A brushed-on blend of smoked paprika, thyme, turmeric, and black pepper gives every bite serious flavor before the garlic even hits. That last few minutes with minced garlic in the oven is the move — it blooms into something fragrant and nutty without burning, as long as you keep an eye on it. A squeeze of fresh lemon juice and a scatter of parsley at the end cuts through the richness and makes the whole thing feel bright and finished. For anyone navigating carrageenan in processed or packaged foods, this recipe is a clean win — every ingredient here is a whole, recognizable item with nothing hidden in the label. It works beautifully as a weeknight side or a crowd-pleasing addition to any spread.
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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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