Shellfish Free Smashed Crispy Potatoes with Garlic & Herbs
These smashed crispy potatoes are the kind of side dish that quietly steals the show at any table. 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 surfaces crackle with satisfying crunch. A spiced olive oil blend — built from smoked paprika, thyme, turmeric, and black pepper — gets brushed over every smashed surface before roasting, so the flavor bakes right in rather than sitting on top. Minced garlic goes on in the final few minutes, turning fragrant and just golden without burning, which is the kind of small detail that makes a big difference. A finish of fresh lemon juice and chopped parsley cuts through the richness and keeps everything bright. Every single ingredient here is naturally free from shellfish and seafood, so there's no label-reading or substitution required — just straightforward, pantry-friendly cooking. Whether you're serving these alongside a weeknight dinner or bringing them to a gathering, they disappear fast.
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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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