Pork Free 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 herbs. The technique is simple but brilliant: boil the potatoes until completely fork-tender, smash them flat on an oiled baking sheet, and let the high heat of a 450°F oven do the rest. No flipping required — the underside crisps directly against the pan while the tops turn deep golden and fragrant. A quick hit of minced garlic in the final few minutes adds that irresistible toasty aroma without any risk of burning it through the whole roast. Everything here is built from pantry staples and fresh produce, so there's nothing to second-guess — no hidden additives, no processed meats, just honest, plant-based ingredients doing exactly what they're supposed to do. A squeeze of fresh lemon juice and a scatter of parsley at the end brighten the whole thing up and make it feel almost restaurant-worthy. Serve these alongside grilled chicken, roasted fish, or honestly just on their own — they won't last long either way.
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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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