Citric Acid Free Smashed Crispy Potatoes with Garlic & Herbs
Crispy on the outside, fluffy and steamy within, these smashed potatoes are the kind of side dish that disappears from the table before anything else. A quick boil gets the insides perfectly tender, then a screaming-hot oven does the heavy lifting, turning each smashed round into a shatteringly crisp little disc with golden, lacey edges. The seasoning blend — smoked paprika, thyme, turmeric, and black pepper — builds real depth without relying on any citrus-based additives or preservatives that can sneak into store-bought spice mixes and sauces. The only citrus here is a small drizzle of fresh lemon juice added right at the end, which you control entirely, making it easy to adjust or omit based on your personal tolerance. Minced garlic goes on in the final few minutes of roasting so it turns fragrant and just golden without burning, adding a punch of savory flavor that ties everything together. A scatter of fresh parsley and a pinch of flaky sea salt finish the dish with brightness and crunch. These are the kind of potatoes that make people ask for the recipe before they've even sat down.
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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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