Cinnamon Free Smashed Crispy Potatoes with Garlic & Herbs
These smashed potatoes are the kind of side dish that quietly steals the show — shatteringly crisp on the outside, fluffy and tender within, and loaded with savory depth from smoked paprika, thyme, turmeric, and plenty of garlic. The two-step method of boiling first and then roasting at high heat is what makes the texture so satisfying, with the underside crisping directly against the oiled pan while the edges turn deep golden brown. A finishing hit of fresh lemon juice and chopped parsley keeps everything bright and balanced. For anyone navigating a sensitivity to cinnamon, this recipe is a genuinely easy win — the spice blend relies entirely on paprika, thyme, and turmeric, so there's nothing hidden to second-guess. So many seasoned potato recipes sneak in warming spice blends that can be tricky to vet, but every ingredient here is straightforward and easy to verify. It comes together with pantry staples and a single baking sheet, making it just as practical on a weeknight as it is impressive enough for a dinner 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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