Ginger Free Smashed Crispy Potatoes with Garlic & Herbs
Crispy on the outside, fluffy and pillowy in the center — these smashed potatoes deliver serious texture and flavor with nothing complicated standing in the way. The technique is straightforward: boil until completely tender, smash flat, coat in a seasoned olive oil blend, and let a screaming-hot oven do the heavy lifting. Smoked paprika, dried thyme, and turmeric give each potato a gorgeous golden color and a warmth that feels satisfying without relying on any spicy roots or aromatics that can sneak into spice blends. Minced garlic goes on in the final few minutes so it turns fragrant and just golden without burning, adding a savory punch that ties everything together. A bright finish of fresh lemon juice and chopped parsley lifts the whole dish and keeps it feeling fresh rather than heavy. Every ingredient here is clean and easy to verify, which makes this a stress-free option when you need to avoid hidden additives in pre-made seasonings or spice mixes. Whether you serve these as a side or pile them onto a plate as the main event, they disappear fast.
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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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