Emulsifier 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. Every ingredient here is exactly what it sounds like: baby potatoes, olive oil, a handful of spices, fresh garlic, and a squeeze of lemon at the end. That simplicity is the whole point, and it's genuinely great news if you're navigating a diet that rules out emulsifiers, since processed sauces, spice blends, and even some cooking sprays can sneak them in without much warning. Here, you're building all the flavor yourself from scratch — smoked paprika, turmeric, dried thyme, and black pepper stirred into good extra virgin olive oil — so there's nothing hidden and nothing to second-guess. The technique does the heavy lifting: boiling the potatoes until completely tender, then pressing them flat and roasting at high heat creates those shatteringly crisp edges without needing any additives to hold things together. A final hit of minced garlic goes on near the end so it turns fragrant and golden without burning, and a scatter of fresh parsley with bright lemon juice pulls the whole thing together. It's the kind of recipe that proves clean, short ingredient lists don't mean boring eating.
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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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