Fructose 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. Baby Yukon Golds or red potatoes are naturally low in fructose, making them one of the most reliable and satisfying options when you need to keep things gut-friendly without sacrificing flavor. The seasoning blend of smoked paprika, thyme, and turmeric brings serious depth, and the garlic goes in at the very end so it toasts gently without burning or overpowering. A finishing drizzle of fresh lemon juice and scattered parsley keeps everything bright and balanced. The technique is simple but delivers results that look and taste far more impressive than the effort involved — boil, smash, roast, and done. No complicated sauces, no hidden sweeteners, just honest ingredients that work beautifully together.
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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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