Legume Free Smashed Crispy Potatoes with Garlic & Herbs
Crispy on the outside, fluffy and steamy in the middle — these smashed potatoes are the kind of side dish that disappears from the table before anything else. Baby Yukon Golds or red potatoes get boiled until completely tender, then pressed flat and roasted at high heat so the edges turn deep golden and the cut surfaces go genuinely crunchy against the oiled pan. A brushed-on blend of smoked paprika, thyme, turmeric, and black pepper gives every bite a warm, savory depth that tastes far more complex than the ingredient list suggests. Minced garlic goes on in the final few minutes so it turns fragrant and just golden without burning — a small step that makes a big difference. A squeeze of fresh lemon juice and a scatter of chopped parsley at the end brighten the whole thing up beautifully. Every ingredient here is naturally free of legumes, so there's no need to audit labels or swap anything out — just cook and enjoy. These work as a weeknight side, a crowd-pleasing addition to a dinner spread, or honestly just a snack 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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