Seed Oil Free Smashed Crispy Potatoes with Garlic & Herbs
Crispy on the outside, fluffy and steamy in the middle — these smashed potatoes are the kind of side dish that disappears from the table before anything else. The entire recipe relies on extra virgin olive oil, a real-food fat that keeps things clean and flavorful without any of the refined vegetable or seed oils that sneak into so many restaurant and packaged versions. Boiling the potatoes first until completely tender is the secret to getting that dramatic, shatter-crisp edge when they hit the screaming-hot oven. A spiced olive oil mixture of smoked paprika, thyme, turmeric, and black pepper gets brushed over every smashed surface before roasting, building deep, savory flavor from the inside out. Garlic goes on in the final few minutes so it turns fragrant and golden without burning, and a bright finish of fresh lemon juice and parsley cuts right through the richness. This is the kind of recipe that proves you don't need anything processed or industrial to get serious crunch and satisfaction on the plate.
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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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