Fish Free Smashed Crispy Potatoes with Garlic & Herbs
These golden, shatteringly crispy potatoes are the kind of side dish that disappears from the table before anything else does. Baby Yukon Golds get boiled until completely tender, then smashed flat and roasted at high heat so the edges turn deep golden brown while the insides stay fluffy and soft. A brushed-on blend of olive oil, smoked paprika, thyme, and turmeric gives every craggy surface something to cling to, and a final hit of minced garlic goes in at the end so it turns fragrant and just golden without burning. The whole thing finishes with a squeeze of fresh lemon juice and a scatter of chopped parsley that brightens every bite. For anyone navigating fish or seafood restrictions, this recipe is completely straightforward — every ingredient is plant-based and easy to verify, with no sauces or seasonings that typically hide hidden fish derivatives. It works just as well as a weeknight side as it does on a dinner party spread, and the technique is genuinely foolproof once you trust the hot oven to do its job.
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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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