Yeast Free Smashed Crispy Potatoes with Garlic & Herbs
Crispy on the outside, fluffy and steamy in the middle — these smashed potatoes deliver serious texture and bold flavor using nothing but whole, straightforward ingredients. Baby Yukon Golds or red potatoes get boiled until completely tender, then pressed flat and roasted at high heat so the edges turn deep golden brown while the undersides crisp against the oiled pan. A brushed-on blend of smoked paprika, thyme, turmeric, and black pepper gives every bite a warm, savory punch before minced garlic goes on in the final minutes for that irresistible fragrant finish. For anyone navigating a yeast-free lifestyle, this kind of recipe is a genuine win — no bread, no vinegar, no fermented anything, just real vegetables and pantry spices doing all the heavy lifting. A squeeze of fresh lemon juice and a scatter of chopped parsley at the end brighten the whole dish and keep it feeling light despite how indulgent it tastes. Serve these straight from the pan as a side for roasted chicken or grilled fish, or pile them onto a plate and call it dinner — nobody's going to complain either way.
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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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