Gluten-Free Smashed Potatoes
By the Gluten Free Recipes team ·
Crispy, golden-brown smashed potatoes with a delightful crunch on the outside and a fluffy interior. Infused with savory garlic and a hint of zesty lemon, these potatoes are an irresistible side dish.
At a glance: This easy salads and sides recipe yields 4 servings in about 15 minutes (5 min prep, 10 min cook). It uses 7 ingredients — including baby potatoes, extra virgin olive oil, garlic — and walks through 5 steps. Updated . Browse more salads and sides recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Smashed Potatoes: When preparing this salads and sides recipe, to prevent cross-contamination with gluten, always use clean utensils and cutting boards. Ensure all packaged ingredients, such as spices or oils, are certified gluten-free, as manufacturing processes can vary In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Smashed Potatoes: This recipe is naturally gluten-free, relying on simple, whole ingredients. Always ensure any pre-packaged ingredients, like Dijon mustard if used in a variation, are certified gluten-free.
Ingredients
- 1.5 lbs baby potatoes
- 3 tbsp extra virgin olive oil
- 1 clove garlic, minced
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 tbsp fresh lemon juice
- 1 tsp fresh parsley, chopped (optional, for garnish)
Instructions
- 1
Preheat your oven to 400°F (200°C). Place the baby potatoes in a large pot and cover them with cold water. Add a generous pinch of salt to the water, then bring to a boil over medium-high heat. Cook the potatoes for about 15-20 minutes, or until they are fork-tender but not mushy.
- 2
While the potatoes are boiling, prepare the garlic-infused oil. In a small bowl, whisk together the extra virgin olive oil, minced garlic, salt, and black pepper. Set this mixture aside to allow the flavors to meld.
- 3
Once the potatoes are tender, carefully drain them in a colander. Arrange the drained potatoes in a single layer on a baking sheet lined with parchment paper. Using the bottom of a glass or a potato masher, gently smash each potato until it's flattened to about ½ inch thickness, creating crevices for the oil to seep into.
- 4
Drizzle the prepared garlic-infused olive oil evenly over the smashed potatoes, ensuring it gets into the cracks and covers the surfaces. Place the baking sheet in the preheated oven and roast for about 20-25 minutes. You're looking for the edges to become deeply golden brown and crispy, and the centers to be tender.
- 5
Remove the smashed potatoes from the oven. Drizzle the fresh lemon juice over the hot potatoes for a bright, zesty finish. If desired, sprinkle with fresh chopped parsley for a pop of color and freshness before serving immediately.
Nutrition (per serving)
Tips & Notes
- Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
- Roll the lemon firmly on the counter before cutting to get significantly more juice.
- Press or mince garlic rather than slicing for a more pungent flavor; slice for a milder taste.
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