Sesame Free Smashed Crispy Potatoes with Garlic & Herbs
Crispy on the outside, fluffy and steamy in the middle — these smashed potatoes deliver serious texture and flavor with nothing complicated going on. Baby Yukon Golds or red potatoes 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 properly crisp against the oiled pan. A brushed-on blend of smoked paprika, thyme, turmeric, and black pepper gives every bite a warm, savory depth that tastes far more involved than it actually is. Garlic goes on in the final few minutes so it turns fragrant and just golden without burning — a small step that makes a big difference. A squeeze of fresh lemon juice and a scatter of chopped parsley at the end brighten everything up and keep the dish feeling light despite all that glorious crunch. For anyone navigating sesame allergies or sensitivities, this one is naturally free of tahini, sesame oil, and any of the other sesame-based ingredients that sneak into roasted potato recipes more often than you'd expect. It's the kind of side dish that disappears fast, so consider doubling the batch.
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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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