Walnut Free Smashed Crispy Potatoes with Garlic & Herbs
These smashed crispy potatoes are the kind of side dish that disappears from the table before anything else does. Baby Yukon Golds or red potatoes get boiled until completely tender, then pressed flat and roasted at high heat until the edges turn deep golden brown and the cut surfaces go satisfyingly crunchy — no flipping required. A brushed-on blend of olive oil, smoked paprika, thyme, and turmeric gives every bite a warm, aromatic depth that feels far more complex than the ingredient list suggests. Garlic goes on in the final few minutes so it turns fragrant and just golden without burning, adding a punchy savory note right at the end. A squeeze of fresh lemon juice and a scatter of chopped parsley at serving keeps everything bright and balanced. Every ingredient here is straightforward and easy to verify, so there's no second-guessing labels or worrying about hidden nut-based oils sneaking into the mix. Whether you're serving these alongside a weeknight roast or bringing them to a gathering, they're the kind of recipe that earns you serious compliments for very little effort.
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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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