Eosinophilic Esophagitis Friendly Smashed Crispy Potatoes with Garlic & Herbs
These smashed potatoes are the kind of side dish that disappears from the table before anything else does — shatteringly crispy on the outside, fluffy and tender in the middle, and loaded with garlicky, herb-forward flavor. Managing eosinophilic esophagitis often means scrutinizing every ingredient for common triggers, and this recipe keeps things refreshingly clean: just potatoes, olive oil, a handful of spices, fresh garlic, parsley, and a squeeze of lemon. There are no dairy, wheat, soy, eggs, or nuts anywhere in the ingredient list, which makes it a genuinely stress-free option when so many crowd-pleasing sides are off the table. The technique does all the heavy lifting — boiling the potatoes until completely tender before smashing and roasting at high heat means you get that deep golden crust without any coatings or fillers. Smoked paprika and turmeric give the seasoning blend a warm, complex depth that makes these taste far more indulgent than the simple ingredient list suggests. A final hit of fresh lemon juice and parsley brightens everything up and keeps the flavors lively rather than heavy. Whether you're cooking for someone with dietary restrictions or just want a reliably spectacular potato, this one earns a permanent spot in the rotation.
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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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