Save I used to boil potatoes and mash them the traditional way until a friend showed me you could smash them flat and roast them until the edges turned golden and shatteringly crisp. The first batch I made disappeared so fast I had to start a second round immediately. Now, every time I pull these out of the oven and hear that crackling sound as the Parmesan crust settles, I know I'm about to fight for my fair share. They're dangerously simple and even more dangerously addictive.
I made these for a casual Sunday dinner once, and my brother-in-law, who normally picks at side dishes, ate seven of them. He kept saying he'd stop after the next one, but the plate kept getting lighter. By the end of the night, smashed potatoes had become his official request for every family gathering. That's the kind of loyalty these potatoes inspire.
Ingredients
- Baby Yukon Gold or red potatoes: Their thin skins get beautifully crispy, and their creamy texture inside is unmatched; I scrub them well but never peel them.
- Olive oil: This helps the edges crisp up in the oven and carries the garlic flavor into every bite.
- Unsalted butter: Melted butter adds richness and a slightly nutty flavor when it browns on the hot pan.
- Garlic: Fresh minced garlic roasted on top becomes sweet and mellow, nothing like the sharp raw bite.
- Sea salt and black pepper: I use a bit more than I think I need because potatoes love salt, and it makes the Parmesan pop.
- Smoked paprika: Optional, but it adds a subtle warmth and a hint of color that makes them look even better.
- Parmesan cheese: Freshly grated is key; the pre-shredded stuff doesn't melt or crisp the same way.
- Fresh parsley and chives: A handful of herbs at the end brightens everything and cuts through the richness.
Instructions
- Preheat and Prep:
- Set your oven to 425°F and line a baking sheet with parchment paper. This temperature is hot enough to crisp the potatoes without drying them out.
- Boil the Potatoes:
- Place the scrubbed potatoes in a large pot, cover them with cold salted water, and bring to a boil. Cook for 15 to 20 minutes until they're fork-tender but still hold their shape; overcooking makes them fall apart when you smash them.
- Drain and Dry:
- Drain the potatoes in a colander and let them sit for a couple of minutes. The steam escaping helps dry the skins, which makes them crispier in the oven.
- Smash the Potatoes:
- Arrange them on the baking sheet and use the bottom of a glass or a potato masher to gently press each one down to about half an inch thick. Don't worry if some edges crack; those become the crispiest parts.
- Make the Garlic Butter:
- In a small bowl, whisk together olive oil, melted butter, minced garlic, salt, pepper, and smoked paprika if you're using it. Drizzle this evenly over every smashed potato.
- Add the Parmesan:
- Sprinkle the grated Parmesan generously over the tops. It will melt into the cracks and form a golden, cheesy crust.
- Bake Until Golden:
- Slide the pan into the oven and bake for 20 to 25 minutes, until the edges are crispy and deeply golden. The smell of roasting garlic and cheese will fill your kitchen.
- Garnish and Serve:
- Pull them out, scatter fresh parsley and chives over the top, and add extra Parmesan if you want. Serve them hot, straight from the pan.
Save There was a night I served these alongside grilled chicken, and halfway through the meal I realized everyone had finished their potatoes but left half the chicken untouched. No one said it out loud, but we all quietly reached for seconds of the potatoes. That's when I knew this recipe had become something more than a side dish; it was the main event in disguise.
How to Get Extra Crispy Edges
If you want those edges even more shatteringly crisp, switch your oven to broil for the last 2 to 3 minutes of cooking. Watch them closely because they can go from perfect to burnt in seconds. I learned this the hard way after walking away to check my phone and coming back to a pan of charcoal. When you get the timing right, though, the Parmesan forms a lacy, golden crust that crackles when you bite into it.
Make-Ahead and Storage Tips
You can boil and smash the potatoes a few hours ahead, then cover them and keep them in the fridge until you're ready to bake. Just add a couple of extra minutes to the baking time if they're cold from the fridge. Leftovers, if there are any, can be reheated in a hot oven or even an air fryer to bring back some of that crispiness. Microwaving them turns them soft and sad, so don't do it.
Serving Suggestions and Variations
These potatoes are ridiculously versatile. I've served them alongside roasted chicken, grilled steak, and even as part of a brunch spread with fried eggs on top. You can swap the Parmesan for Pecorino Romano for a sharper, saltier bite, or use a vegan hard cheese if you're avoiding dairy. A dollop of sour cream or Greek yogurt on the side adds a cool, tangy contrast that balances the richness.
- Try adding a pinch of red pepper flakes to the garlic butter for a subtle kick.
- Toss in some crispy bacon bits or pancetta before serving for extra indulgence.
- Swap the parsley and chives for fresh rosemary or thyme if you want a more earthy, aromatic flavor.
Save These smashed potatoes have become my go-to when I want something that feels special but doesn't require much effort. Every time I make them, someone asks for the recipe, and I love knowing I'm passing along something this good.
Recipe FAQs
- → What type of potatoes work best for smashing?
Baby Yukon Gold or red potatoes firm enough to hold shape yet tender when cooked are ideal for smashing.
- → How do I get the edges crispy?
Baking at a high temperature and optionally broiling for a few minutes enhances crispy edges.
- → Can I substitute Parmesan cheese?
Pecorino Romano or vegan hard cheeses make good alternatives to Parmesan for similar flavor.
- → What herbs complement these potatoes?
Fresh parsley and chives add brightness and balance the savory garlic and cheese flavors.
- → Is this dish suitable for gluten-free diets?
Yes, the ingredients used are naturally gluten-free and safe for gluten-sensitive diets.