Soy Free Smashed Crispy Potatoes with Garlic & Herbs
These golden, shatteringly crispy potatoes are the kind of side dish that disappears from the table before anything else. Baby Yukon Golds get boiled until completely tender, then smashed flat and roasted at high heat so the edges turn deep golden brown while the centers stay fluffy and soft. A spiced olive oil mixture — built from smoked paprika, thyme, turmeric, and black pepper — gets brushed over every crevice before the pan goes into a hot oven, layering in warmth and color without a single complicated step. Garlic goes on near the end so it turns fragrant and just golden rather than bitter, and a final hit of lemon juice and fresh parsley keeps everything bright. The whole recipe relies on straightforward pantry staples, so there's no need to scan labels for hidden soy derivatives that sneak into so many seasoning blends and cooking sprays. Every ingredient here is exactly what it looks like, which makes this as stress-free to prepare as it is satisfying to eat. Serve these alongside roasted chicken, grilled fish, or honestly just on their own — they need very little help.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!