Honey Free Smashed Crispy Potatoes with Garlic & Herbs
These smashed 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 pressed flat and roasted at high heat until the edges turn deep golden brown and the cut surfaces go irresistibly crisp — no flipping required. A brushed-on blend of olive oil, smoked paprika, thyme, and turmeric gives every bite a warm, savory depth, and a final hit of minced garlic roasted right on top takes things over the edge. A bright finish of fresh lemon juice and chopped parsley cuts through the richness and keeps the whole dish feeling fresh. Every single ingredient here is naturally free of any sweetener, so there's nothing to swap or double-check — just straightforward pantry staples doing exactly what they're supposed to do. This is the kind of recipe that works as a weeknight side or a showstopper at a dinner party, and it honestly couldn't be simpler to pull off.
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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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