MSG Free Smashed Crispy Potatoes with Garlic & Herbs
Crispy on the outside, fluffy in the middle, and loaded with garlicky, herb-forward flavor — these smashed potatoes are the kind of side dish that disappears fast. The two-step method of boiling until completely tender and then roasting at high heat is what creates those irresistible shatter-crisp edges without any specialty ingredients or additives. Every component here is a whole, recognizable ingredient: baby potatoes, olive oil, smoked paprika, thyme, turmeric, fresh garlic, parsley, and a squeeze of lemon at the end. That matters a lot when you're avoiding flavor enhancers that sneak into spice blends, seasoning packets, and even some store-bought potato sides. A finishing hit of lemon juice brightens everything up and makes the herbs pop in a way that feels almost restaurant-worthy. This is genuinely one of those recipes where simple, clean ingredients do all the heavy lifting — no shortcuts needed.
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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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