Cashew 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 satisfying: boil the potatoes until fork-tender, smash them flat on an oiled baking sheet, and let the oven do the heavy lifting at high heat. A spiced olive oil mixture gets brushed over every craggy surface before roasting, so the flavor goes deep into all those crispy ridges and split edges. 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 finish of fresh lemon juice and chopped parsley keeps everything bright and balanced. Every ingredient here is straightforward and naturally free from tree nuts, so there's no label-scanning or substitution stress — just honest, delicious food. Serve these alongside almost anything, or honestly, just eat them straight off the pan.
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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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