Nitrate & Nitrite Free Smashed Crispy Potatoes with Garlic & Herbs
These smashed crispy potatoes are the kind of side dish that quietly steals the show — golden and shatteringly crisp on the outside, fluffy and tender within, and finished with bright lemon juice and fresh parsley. The technique is simple but brilliant: boil the potatoes until completely fork-tender, smash them flat, and roast them at high heat against an olive-oil-slicked pan so the undersides turn deeply caramelized without ever needing to flip. A spiced olive oil mixture of smoked paprika, thyme, turmeric, and black pepper gets brushed over every craggy surface before roasting, building layers of savory, aromatic flavor. Minced garlic goes on in the final few minutes so it turns fragrant and just golden without burning — a small step that makes a big difference. Every single ingredient here is whole and unprocessed, which means none of the hidden preservatives that can sneak into seasoning blends, cured toppings, or store-bought potato sides. This is the kind of recipe that proves you don't need anything artificial to get serious depth of flavor — just good olive oil, fresh aromatics, and a very hot oven.
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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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