Low Iodine Smashed Crispy Potatoes with Garlic & Herbs
Crispy on the outside, fluffy and steamy on the inside — these smashed potatoes are the kind of side dish that disappears from the table before anything else. A low-iodine approach to eating can feel limiting when it comes to satisfying, crowd-pleasing food, but this recipe is a reminder that simple, whole ingredients can deliver serious flavor without any of the usual workarounds. Baby Yukon Golds or red potatoes get boiled until completely tender, then pressed flat and roasted at high heat in olive oil until the edges turn deep golden and shatteringly crisp. Smoked paprika, dried thyme, turmeric, and black pepper go on before the oven does its work, and a quick hit of minced garlic in the final few minutes fills the kitchen with an aroma that's genuinely hard to resist. A squeeze of fresh lemon juice and a scatter of chopped parsley at the end brighten everything up and keep the whole dish feeling fresh rather than heavy. Every ingredient here is naturally free of the iodine-heavy additions — no dairy, no seafood, no processed seasonings — so you can serve these confidently without checking a single label. They work as a weeknight side, a dinner party showstopper, or honestly just a snack eaten 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)
Can be omittedflaky sea salt
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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