Vegan Smashed Crispy Potatoes with Garlic & Herbs
These crispy, golden potatoes are the kind of side dish that disappears from the table before anything else does. Baby Yukon Golds get boiled until completely tender, then smashed flat and roasted at high heat so the edges turn deep golden brown and the cut surfaces go satisfyingly crunchy — no flipping required. A brushed-on blend of smoked paprika, turmeric, dried thyme, and olive oil gives each potato a warm, savory coating that smells incredible as it roasts. A final hit of minced garlic goes on in the last few minutes, turning fragrant and just golden without burning. Everything in this recipe is naturally plant-based, so there's nothing to swap or substitute — it's straightforwardly built for the way you already eat. A squeeze of fresh lemon juice and a scatter of chopped parsley at the end brighten the whole dish and cut through the richness of the olive oil. Serve these alongside anything, or honestly just eat them straight off the pan.
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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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