Xanthan Gum 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 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 genuinely crispy — no flipping required. A spiced olive oil blend of smoked paprika, thyme, turmeric, and black pepper gets brushed over every smashed surface before roasting, building layers of flavor that taste far more involved than the ingredient list suggests. Garlic goes on in the final few minutes so it turns fragrant and just golden without burning, and a finish of fresh lemon juice and parsley keeps everything bright. The whole thing comes together with nothing more than whole, straightforward pantry staples — no binders, no thickeners, no additives to second-guess. For anyone navigating a sensitivity to xanthan gum, this recipe is naturally in the clear from start to finish, since every ingredient is exactly what it says it is. Serve these alongside roasted chicken, a simple salad, or honestly just on their own — they need very little help.
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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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