Peanut Free Smashed Crispy Potatoes with Garlic & Herbs
Crispy on the outside, fluffy and steamy on the inside — these smashed potatoes deliver serious texture and flavor with nothing more than pantry staples and fresh herbs. Baby Yukon Golds or red potatoes get boiled until completely tender, then pressed flat and roasted at high heat so the edges turn deep golden brown while the undersides crisp against the oiled pan. A seasoning blend of smoked paprika, thyme, turmeric, and black pepper gives every bite a warm, savory depth that feels far more impressive than the effort involved. The 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. A finish of fresh lemon juice, chopped parsley, and optional flaky sea salt keeps everything bright and balanced. Every ingredient here is naturally free from peanuts and peanut derivatives, so there's no label-scanning or substitution stress — just straightforward, crowd-pleasing cooking. These are the kind of potatoes that disappear fast, whether you're serving them as a weeknight side or setting them out for a crowd.
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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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