Pecan Free Smashed Crispy Potatoes with Garlic & Herbs
These smashed crispy 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 crunchy — all without flipping once. A spiced olive oil blend of smoked paprika, thyme, and turmeric gets brushed over every smashed surface before roasting, building layers of warm, savory flavor. Minced garlic goes on in the final few minutes so it turns fragrant and just golden without burning, adding that punchy aromatic hit right at the end. A squeeze of fresh lemon juice and a scatter of chopped parsley at serving brightens the whole thing up beautifully. The ingredient list is straightforward pantry staples — no nuts, no nut oils, no hidden surprises — so this is a genuinely stress-free recipe to pull together for any crowd. Serve these alongside pretty much anything and watch them disappear first.
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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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