Hazelnut Free Smashed Crispy Potatoes with Garlic & Herbs
These smashed crispy potatoes are the kind of side dish that steals the show every single time. Baby Yukon Golds get boiled until completely tender, then pressed flat and roasted at high heat until the edges turn deep golden brown and the cut surfaces go satisfyingly crisp — no flipping required. A brushed-on blend of olive oil, smoked paprika, thyme, and turmeric gives every bite a warm, aromatic depth, and a final hit of minced garlic roasted right on top takes the whole thing over the edge. A bright finish of fresh lemon juice and chopped parsley keeps it feeling light and fresh rather than heavy. The entire ingredient list is built from pantry staples and fresh produce, so there's zero concern about hidden nut-based oils or cross-contact from specialty ingredients sneaking in. Whether you're serving these alongside a weeknight protein or bringing them to a gathering, they disappear fast — so consider doubling the batch.
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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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