Paraben Free Smashed Crispy Potatoes with Garlic & Herbs
Crispy on the outside, fluffy and steaming on the inside — these smashed potatoes are the kind of side dish that disappears from the table before anything else. The technique is simple but delivers serious results: boiling first ensures a tender center, then a screaming-hot oven and an oiled pan do the work of creating those shatteringly crisp edges without any fuss. A blend of smoked paprika, thyme, turmeric, and black pepper gives every bite a warm, layered depth, and the garlic goes in at the end so it turns fragrant and golden without burning. A bright finish of fresh lemon juice and chopped parsley cuts through the richness and makes the whole thing feel surprisingly fresh. Every ingredient here is whole and straightforward — real produce, olive oil, and dried spices — so there's nothing hidden or processed to second-guess. Whether you're serving these alongside a weeknight protein or just eating them straight off the pan, they're genuinely hard to resist.
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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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