Lactose Free Smashed Crispy Potatoes with Garlic & Herbs
These smashed potatoes are the kind of side dish that disappears from the table before you even sit down. Baby Yukon Golds get boiled until completely tender, then pressed flat and roasted at high heat until the edges turn deep golden and the cut surfaces go genuinely crispy — no butter, no cream, no dairy of any kind needed. The secret is a generous coating of extra virgin olive oil spiked with smoked paprika, thyme, turmeric, and black pepper, which builds serious flavor and helps every jagged edge crunch up beautifully in the oven. A quick hit of minced garlic goes on near the end so it toasts without burning, filling your kitchen with an aroma that is almost unfair. A squeeze of fresh lemon juice and a scatter of chopped parsley at the finish brighten everything up and keep the dish feeling light rather than heavy. This is the rare recipe where the naturally dairy-free approach doesn't feel like a compromise — it just tastes like really, really good cooking.
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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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