Pistachio Free Smashed Crispy Potatoes with Garlic & Herbs
These smashed crispy potatoes are the kind of side dish that steals the whole show. Baby Yukon Golds get boiled until completely tender, then pressed flat and roasted at a screaming-hot 450°F until the edges turn deep golden brown and the undersides crackle against the oiled pan. A brushed-on blend of smoked paprika, thyme, turmeric, and black pepper gives every bite serious flavor before the garlic even hits. That garlic goes on in the final few minutes so it turns fragrant and just golden without burning — a small step that makes a huge difference. A squeeze of fresh lemon juice and a scatter of chopped parsley at the end brighten everything up and keep the dish feeling fresh rather than heavy. The whole ingredient list is straightforward pantry and produce staples, so there's zero stress about hidden nuts or cross-contact from specialty ingredients. Whether you're serving these alongside a weeknight protein or bringing them to a gathering, they disappear fast.
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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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