Turkey Free Smashed Crispy Potatoes with Garlic & Herbs
Crispy on the outside, fluffy and tender on the inside — these smashed potatoes are the kind of side dish that disappears from the table before anything else. Baby Yukon Golds get boiled until completely fork-tender, then pressed flat and roasted at high heat against an olive-oil-slicked pan, which is exactly what creates those irresistible lacey, golden edges without any flipping required. A brushed-on blend of smoked paprika, thyme, turmeric, and black pepper gives every bite a warm, savory depth that feels far more complex than the ingredient list suggests. The garlic goes on in the final few minutes so it turns fragrant and just golden rather than bitter — a small step that makes a big difference. A bright finish of fresh lemon juice and chopped parsley cuts through the richness and keeps the whole dish feeling light and fresh. Every ingredient here is straightforward and plant-based, so there's zero guesswork about what's in your food. Whether you're serving these alongside a weeknight dinner or bringing them to a gathering, they're the kind of crowd-pleaser that earns recipe requests every single time.
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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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