Oats Free Smashed Crispy Potatoes with Garlic & Herbs
Crispy on the outside, fluffy and pillowy in the center — 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 so the edges turn deep golden brown and almost lacy. A spiced olive oil blend of smoked paprika, thyme, turmeric, and black pepper gets brushed over every surface before they hit the oven, building layers of flavor without a single complicated step. Garlic goes on near the end so it turns fragrant and just golden rather than bitter — a small detail that makes a big difference. 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 naturally free of oats and oat-derived additives, so there's no label-scanning or substitution stress involved — just straightforward, whole-food cooking. Whether you're serving these alongside a weeknight protein or bringing them to a gathering, they're the kind of recipe that earns requests for seconds every single time.
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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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