
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 in a generous pour of extra virgin olive oil — the result is shatteringly crisp edges with a fluffy, creamy center that's genuinely hard to beat. A spiced olive oil blend of smoked paprika, thyme, turmeric, and black pepper gets brushed over every surface before roasting, building layers of warm, savory flavor without a drop of butter or cream in sight. That's exactly what makes this such a natural fit for a Mediterranean-style table — olive oil does all the heavy lifting, and it does it beautifully. A final hit of minced garlic goes on in the last few minutes so it turns fragrant and golden without burning, then a squeeze of fresh lemon juice and a scatter of parsley brighten everything up at the end. Flaky sea salt over the top is optional, but honestly, don't skip it. Whether you're serving these alongside grilled fish, roasted vegetables, or just eating them straight off the pan, they're the kind of simple, ingredient-forward cooking that never gets old.
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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.
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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