Eggless Smashed Crispy Potatoes with Garlic & Herbs
These smashed crispy potatoes are the kind of side dish that disappears from the table before anything else does. Baby Yukon Golds or red potatoes get boiled until completely tender, then pressed flat and roasted at high heat until the edges turn deep golden brown and the cut surfaces go irresistibly crunchy — no egg wash, no batter, nothing fussy required. A spiced olive oil blend of smoked paprika, thyme, turmeric, and black pepper gets brushed over every smashed surface before roasting, building layers of flavor that taste far more involved than they actually are. Minced garlic goes on in the final few minutes so it turns fragrant and just golden without burning, which is a small step that makes a genuinely big difference. A finish of fresh lemon juice and chopped parsley cuts through the richness and keeps everything feeling bright. This is one of those recipes that proves you don't need anything fancy to get serious crunch and flavor — just good potatoes, quality olive oil, and a hot oven.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!