Mushroom Free 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. Baby Yukon Golds get boiled until completely tender, then pressed flat and roasted at high heat against an olive-oil-slicked pan, which is exactly what creates those irresistible lacey, golden edges without any flipping required. A brushed-on blend of smoked paprika, thyme, turmeric, and black pepper gives every bite a warm, savory depth, and the minced garlic goes on in the final few minutes so it turns fragrant and just golden rather than bitter. A squeeze of fresh lemon juice and a scatter of chopped parsley at the end cut right through the richness and make the whole platter feel bright and fresh. Every single ingredient here is straightforward and plant-based, so there's zero guesswork about hidden additions that don't belong on your plate. This one works just as well alongside a weeknight roast chicken as it does as the star of a casual dinner 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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