Red Meat Allergy Friendly 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 a single flip. A brushed-on blend of smoked paprika, thyme, turmeric, and black pepper gives every bite serious flavor before the garlic goes on in the final minutes, turning fragrant and just golden at the edges. A bright finish of fresh lemon juice and chopped parsley cuts through the richness and makes the whole platter pop. For anyone navigating a red meat allergy, this recipe is a genuinely satisfying win — it's built entirely on plants and olive oil, so there's nothing to second-guess or swap out. It works beautifully as a weeknight side, a crowd-pleasing addition to a dinner spread, or honestly just eaten straight off the pan.
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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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