Dairy Free Smashed Crispy Potatoes with Garlic & Herbs
Crispy on the outside, fluffy and steamy in the middle — these smashed potatoes are the kind of side dish that disappears from the table before anything else. The technique is simple but delivers serious results: boil until completely tender, smash flat, coat in a punchy blend of olive oil, smoked paprika, thyme, and turmeric, then blast in a 450°F oven until the edges go deep golden and almost lacquer-crisp. Garlic goes on in the final few minutes so it turns fragrant and just golden without burning, adding another layer of savory depth. A squeeze of fresh lemon juice and a scatter of parsley at the end brighten everything up and keep the flavors lively. Every single ingredient here is naturally free of dairy — no butter swaps needed, no label-checking required, because olive oil does all the heavy lifting and then some. This is the kind of recipe that proves you don't need cream or cheese to get something truly craveable on the plate.
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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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