Pescatarian Smashed Crispy Potatoes with Garlic & Herbs
These smashed crispy potatoes are the kind of side dish that steals the whole show — golden and shatteringly crisp on the outside, fluffy and tender within, and loaded with garlic, smoked paprika, and fresh herbs. The technique is simple but genuinely brilliant: boil the potatoes until completely soft, smash them flat on an oiled pan, and let the high heat of a 450°F oven do the rest. No flipping required — the underside crisps directly against the hot, oiled sheet pan while the tops turn deep golden and fragrant. A quick hit of minced garlic goes on in the final few minutes so it toasts without burning, adding a savory punch that ties everything together. A squeeze of fresh lemon juice and a scatter of chopped parsley right before serving brighten the whole dish and keep it feeling light despite all that glorious crunch. This is naturally plant-forward and fits seamlessly into a pescatarian spread alongside grilled fish, roasted vegetables, or a simple salad. It's the kind of recipe you'll find yourself making on repeat because it looks impressive, tastes incredible, and uses nothing but pantry staples and fresh produce.
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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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