Vegetarian Smashed Crispy Potatoes with Garlic & Herbs
Few things hit harder than a potato that's simultaneously fluffy on the inside and shatteringly crisp on the outside, and this recipe nails that texture every single time. The trick is boiling the baby Yukons until completely tender, then smashing them flat so every jagged edge and split skin makes direct contact with the hot, oiled pan — no flipping required, just pure caramelized crunch from the bottom up. A brushed-on blend of smoked paprika, thyme, turmeric, and black pepper gives each potato a deeply savory, golden crust before a final hit of minced garlic goes on for the last few minutes of roasting. That garlic-finishing move is a small detail that makes a huge difference — it turns fragrant and just golden without burning, infusing the whole tray with incredible aroma. A squeeze of fresh lemon juice and a scatter of chopped parsley at the end cut through the richness and make the whole dish feel bright and restaurant-worthy. This is the kind of side that disappears fast, whether you're serving it alongside a main or just eating it straight off the pan — no judgment here.
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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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