Nutmeg Free Smashed Crispy Potatoes with Garlic & Herbs
These smashed potatoes are the kind of side dish that steals the show every single time. Baby Yukon Golds get boiled until completely tender, then pressed flat and roasted at high heat until the edges turn deep golden brown and the cut surfaces go irresistibly crispy — no flipping required. A brushed-on blend of smoked paprika, thyme, turmeric, and black pepper gives each potato a warm, savory crust that's packed with flavor from edge to edge. Minced garlic goes on in the final few minutes so it turns fragrant and just golden without burning, adding another layer of depth to every bite. A bright finish of fresh lemon juice and chopped parsley cuts through the richness and makes the whole platter feel fresh and alive. Every ingredient here is straightforward and naturally free of nutmeg, so there's no need to scrutinize spice blends or worry about hidden seasonings — just honest, pantry-friendly cooking. Whether you're serving these alongside a weeknight roast or bringing them to a gathering, they disappear fast.
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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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