Coconut Free Smashed Crispy Potatoes with Garlic & Herbs
These smashed crispy potatoes are the kind of side dish that steals the show every single time. Baby Yukon Golds get boiled until completely tender, then pressed flat and roasted at high heat until the edges turn deep golden brown and the surfaces go satisfyingly crunchy — no flipping required. A spiced olive oil blend of smoked paprika, thyme, and turmeric gets brushed over each potato before roasting, building layers of warm, savory flavor that smell incredible as they cook. Minced garlic goes on in the final few minutes so it turns fragrant and just golden without burning, adding that irresistible punch. A finish of fresh lemon juice and chopped parsley keeps everything bright and balanced. Every single ingredient here is straightforward pantry and produce — no hidden dairy, no sneaky tropical oils, nothing to second-guess — just honest, plant-based cooking that delivers serious crunch and flavor. Serve these alongside grilled proteins, tuck them into a spread, 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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