The 5-Ingredient Giada De Laurentiis Recipe: Crispy Lemon Thyme Smashed Potatoes
Baby Yukon Gold potatoes boiled tender, smashed flat, and roasted with olive oil, lemon slices, and fresh thyme until crackly and golden.
- Only 5 ingredients: Baby potatoes, olive oil, lemon, fresh thyme, and sea salt.
- The best of both worlds: Creamy mashed potato interior and crispy French fry exterior.
- Caramelized roasted lemon wheels provide a burst of sweet-tart citrus juice.
I make these smashed potatoes almost every single Friday alongside roast chicken, grilled steak, or a leafy green salad.
The secret is roasting whole thin lemon slices right on the baking sheet alongside the potatoes. As they bake at 425°F, the lemon rinds caramelize and release fragrant essential oils into the olive oil.
The 5-Ingredient Giada De Laurentiis Recipe: Crispy Lemon Thyme Smashed Potatoes
Friday night calls for a side dish that feels decadent and celebratory without hours of prep. Giada De Laurentiis' technique of boiling baby potatoes until tender, smashing them flat with the bottom of a glass, and roasting in a hot oven with lemon wheels yields fluffy, creamy centers and shatteringly crisp edges.
Ingredients
- 1 1/2 lbs (680g) baby Yukon Gold potatoes, washed
- 3 tbsp extra-virgin olive oil
- 1 medium lemon, thinly sliced into wheels
- 4 sprigs fresh thyme (leaves stripped)
- 1 tsp flaky sea salt & 1/2 tsp freshly cracked black pepper
Directions
Boil Potatoes until Fork-Tender
Place potatoes in a large pot of salted water. Bring to a boil and cook for 15 minutes until easily pierced with a fork. Drain well and let steam dry for 5 minutes.
Smash Flat on Baking Sheet
Preheat oven to 425°F (220°C). Transfer warm potatoes to a large rimmed baking sheet. Use the bottom of a drinking glass or measuring cup to gently press down on each potato, flattening to about 1/2-inch thickness.
Season with Lemon & Thyme
Drizzle potatoes generously with olive oil. Scatter lemon slices and fresh thyme leaves over and around potatoes. Season generously with flaky sea salt and black pepper.
Roast to Ultra-Crisp
Roast at 425°F for 25 to 30 minutes until edges are dark golden and deeply crispy. Squeeze roasted lemon juice over potatoes before serving hot.
💡 CHEF'S PRO TIPS
- Allow the boiled potatoes to steam dry for 5 minutes before oiling: removing excess surface water guarantees maximum crispiness.
Nutrition Facts
Per ServingCommunity Reviews & Ratings
1 cooks have shared their thoughts on this recipe
The roasted lemon slices are absolute genius! These potatoes are now requested at every family dinner.