Chicken Free Smashed Crispy Potatoes with Garlic & Herbs
These smashed potatoes are the kind of side dish that quietly steals the show — golden and shatteringly crisp on the outside, fluffy and tender at the center, and loaded with garlic, smoked paprika, and fresh herbs. The technique is simple but brilliant: boil the baby Yukons until completely fork-tender, smash them flat on an oiled baking sheet, and let the hot oven do the rest. Roasting at 450°F without flipping means the underside crisps directly against the pan while the tops turn deep golden brown — no shortcuts needed. A quick hit of minced garlic in the final few minutes adds that savory, aromatic punch without any risk of burning it through the whole cook time. A squeeze of fresh lemon juice and a scatter of chopped parsley at the end brighten everything up and keep the flavors feeling lively rather than heavy. Every ingredient here is straightforward and plant-based, so there's nothing to second-guess — just honest, satisfying cooking with pantry staples you likely already have on hand. Whether you're serving these alongside a salad or letting them anchor the whole meal, they disappear fast.
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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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