Lupin 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 or red potatoes get boiled until completely tender, then pressed flat and roasted at a screaming-hot 450°F until the edges turn deep golden and the cut surfaces go genuinely crispy — no flipping required. A brushed-on blend of olive oil, smoked paprika, thyme, and turmeric gives every craggy edge serious flavor before minced garlic goes on in the final few minutes, filling the kitchen with an aroma that's hard to resist. A squeeze of fresh lemon juice and a scatter of parsley at the end brighten the whole thing up beautifully. Every ingredient here is straightforward and naturally free from lupin, so there's no need to scrutinize labels or worry about flour-based coatings sneaking in — just honest, whole-food cooking from start to finish. This one works equally well as a weeknight side or a crowd-pleasing addition to a bigger spread.
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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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