Wheat Free Smashed Crispy Potatoes with Garlic & Herbs
Crispy on the outside, fluffy and steamy in the middle — these smashed potatoes deliver that perfect textural contrast that makes it nearly impossible to stop at just one. Every ingredient here is naturally free of wheat and gluten-containing grains, so there's no swapping, substituting, or second-guessing required. The technique is the real star: boiling the potatoes until completely tender before pressing and roasting them at high heat means you get shatteringly crisp edges without a single grain of flour or starch coating involved. Smoked paprika, dried thyme, and turmeric give the olive oil drizzle a warm, deeply savory character, while a late hit of minced garlic goes back into the oven just long enough to turn golden and fragrant without burning. A squeeze of fresh lemon juice and a scatter of chopped parsley at the end brighten everything up and keep the dish feeling fresh rather than heavy. This is the kind of side dish that disappears fast at the table — and since it's built entirely from whole, simple ingredients, you can feel genuinely good about going back for seconds.
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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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