High Fructose Corn Syrup Free Smashed Crispy Potatoes with Garlic & Herbs
Crispy on the outside, fluffy and steamy in the middle — these smashed potatoes deliver serious texture and flavor with nothing but whole, straightforward ingredients. That matters more than you might think, because processed potato products and even some seasoning blends can sneak in sweeteners you never asked for. Here, everything on the ingredient list is exactly what it looks like: baby Yukon Golds, good olive oil, garlic, and a warm spice blend of smoked paprika, thyme, and turmeric. The technique is the real magic — boiling the potatoes until completely tender, then pressing them flat and roasting at high heat so the edges go deep golden and the cut surfaces turn genuinely crisp against the oiled pan. A quick hit of minced garlic in the final few minutes fills the kitchen with an aroma that makes it hard to wait for the platter. Fresh lemon juice and chopped parsley at the end cut through the richness and keep everything bright. These are the kind of potatoes that disappear fast, whether you're serving them as a side or just eating them straight off the pan.
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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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