Celery Free Smashed Crispy Potatoes with Garlic & Herbs
Crispy on the outside, fluffy and steamy in the middle — these smashed potatoes deliver serious texture and flavor with nothing more than pantry staples and a hot oven. 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 almost lacquer-crisp against the oiled pan. A brushed-on blend of smoked paprika, thyme, turmeric, and black pepper gives each potato a warmly spiced, aromatic crust before minced garlic goes on in the final minutes for that irresistible toasty finish. A squeeze of fresh lemon juice and a scatter of chopped parsley at the end cut right through the richness and brighten the whole dish. Every single ingredient here is naturally free from celery and celery derivatives — no hidden stocks, no mirepoix, no seasoning blends with celery seed lurking in the mix. This is the kind of side dish that disappears fast, whether you're serving it alongside a weeknight protein or putting it out as a crowd-pleasing appetizer with a dipping sauce.
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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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