Pregnancy Friendly Smashed Crispy Potatoes with Garlic & Herbs
Crispy on the outside, fluffy and tender on the inside, these smashed potatoes are the kind of side dish that disappears fast — and they're built entirely from ingredients you can feel good about during pregnancy. Baby Yukon Golds or red potatoes are a wholesome source of potassium and complex carbs, and the seasoning blend of smoked paprika, thyme, and turmeric keeps things flavorful without leaning on anything processed or questionable. A bright finish of fresh lemon juice and chopped parsley adds a pop of freshness that makes the whole platter feel a little fancy with almost zero extra effort. The technique here is simple but genuinely satisfying: boil until completely tender, smash flat, coat in seasoned olive oil, and let the oven do the heavy lifting at high heat. No flipping required — the underside crisps beautifully against the oiled pan while the top turns golden and fragrant with roasted garlic. It's the kind of recipe that works just as well for a weeknight dinner as it does for a weekend gathering, and the clean, whole-food ingredient list means you're not second-guessing a single bite.
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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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