Save There's something about the smell of garlic and butter hitting a hot pan that makes you forget everything else for a moment. I discovered these smashed potatoes on a Tuesday evening when I had forgotten to plan dinner and decided to raid what was left in my produce drawer—a pile of baby potatoes that were getting smaller by the day. Instead of boiling and mashing them the usual way, I had the wild idea to smash them flat, drizzle them with garlicky oil, and let the oven turn the edges golden and crispy. What came out was something between a potato cake and comfort food, and I've been making them the same way ever since.
I made these for my sister's casual dinner party, and she stood by the oven window watching them bake like she was waiting for something magical to happen. The second they came out and she caught that whiff of toasted Parmesan and roasted garlic, she asked for the recipe before she'd even tasted them. That's the moment I knew this wasn't just a weeknight dinner fix—it was the kind of dish people remember.
Ingredients
- Baby Yukon Gold or red potatoes (1.5 lbs): Smaller waxy potatoes hold their shape better and cook evenly, so you avoid the mushy-outside-hard-inside situation.
- Olive oil (2 tbsp): The base of your crispy exterior—don't skip this or substitute with something that burns easily.
- Unsalted butter, melted (2 tbsp): Adds that savory richness that makes people keep reaching for more.
- Garlic, minced (3 cloves): Fresh is crucial here; jarred garlic will taste like you're eating from a can.
- Sea salt (1 tsp) and freshly ground black pepper (½ tsp): Season generously—potatoes need it more than you'd think.
- Smoked paprika (½ tsp, optional): Gives a subtle depth if you want your potatoes to taste like they have a secret.
- Freshly grated Parmesan (½ cup): Grate it yourself right before using; pre-grated has anti-caking agents that prevent melting into creamy pockets.
- Fresh parsley and chives (2 tbsp and 1 tbsp): These are what make people know you didn't cut corners—they brighten everything at the last second.
Instructions
- Heat your oven and prepare:
- Turn your oven to 425°F and line a baking sheet with parchment paper. Getting your workspace ready before you start boiling potatoes saves you from that frantic scramble later.
- Boil until tender:
- Cut your potatoes in half if any are larger than a golf ball, then cover them with cold salted water and bring to a boil. Cook for 15–20 minutes—you want them soft enough to press with a fork but still holding their shape, not falling apart into mush.
- Steam them dry:
- Drain thoroughly in a colander and let them sit for 2 minutes. This matters more than it sounds; any excess water will steam your potatoes instead of letting them crisp up in the oven.
- Smash with intention:
- Arrange potatoes on your baking sheet and use the bottom of a sturdy glass or a potato masher to press each one down to about ½ inch thick. You're not making mashed potatoes—you want them flat and rustic, with some uneven edges that'll get extra crispy.
- Drizzle the magic mixture:
- Whisk together your olive oil, melted butter, minced garlic, salt, pepper, and paprika in a small bowl, then drizzle it all over the potatoes. Make sure everything gets a turn—don't leave any potato naked.
- Cheese time:
- Sprinkle the freshly grated Parmesan evenly over everything. The cheese will melt into some spots and stay slightly chunky in others, which is exactly what you want.
- Roast until golden:
- Slide into your 425°F oven for 20–25 minutes. You're looking for the edges to turn a deep golden brown with little crispy bits—that's when they're done.
- Finish and serve:
- Pull them out, immediately scatter with fresh parsley and chives, add more Parmesan if you're feeling generous, and serve hot while the edges are still shattering.
Save These potatoes have this amazing quality of making people feel welcomed without any fuss. There's something about a sheet pan of golden, garlicky potatoes that says you cared enough to get it right, but not so much that you stressed yourself out making it.
The Secret Behind the Crispy Edges
The real trick is flattening the potatoes thin enough that they have maximum surface area for crisping, but thick enough that the inside stays creamy. I learned this the hard way after my first attempt where I smashed them too thin and they turned into potato chips. The second time I left them thicker and the difference was remarkable—edges that shatter when you bite them, centers that are pillowy and soft. It's all about that balance between texture and the respect for what potatoes naturally want to be.
Why Fresh Herbs Matter More Than You Think
I used to think fresh parsley and chives were just garnish, a pretty finishing touch that didn't actually change anything. Then I served the same batch of roasted potatoes to two different groups—one without herbs and one with—and the difference in how people responded was night and day. The herbs add brightness and a little bit of grassy freshness that cuts through the richness of the butter and cheese in a way that makes you want to keep eating. Dried herbs won't do the same thing; they just taste like you reached for a jar instead of the garden.
Making Them Your Own
The beauty of this recipe is that it's flexible enough to work with what you have on hand, but structured enough that it rarely disappoints. I've made them with red potatoes, gold potatoes, and even mixed fingerlings, and they've all turned out great as long as you keep them roughly the same size. The garlic and Parmesan are non-negotiable, but everything else can shift based on your mood or what's growing in your garden. A dollop of sour cream or Greek yogurt on the side adds tang that balances the richness beautifully.
- If you want them extra crispy, broil for 2–3 minutes after baking, but watch them like a hawk because this step happens fast.
- Pecorino Romano or a quality vegan hard cheese work if you need substitutes, though the flavor will shift slightly.
- These are best served immediately while the edges are still shattering, but leftovers crisp up nicely in a 375°F oven for about 10 minutes.
Save These smashed potatoes have become the side dish I reach for when I want something reliable that tastes like you put in effort but doesn't actually ask for much in return. They're proof that sometimes the best dishes come from not overthinking it.
Recipe FAQs
- → What type of potatoes work best for this dish?
Baby Yukon Gold or red potatoes are ideal due to their waxy texture which holds shape after boiling and smashing.
- → How can I make the potatoes extra crispy?
After baking, broil the potatoes for 2-3 minutes to enhance crispiness on the edges.
- → Can I substitute Parmesan with other cheeses?
Pecorino Romano or vegan hard cheese alternatives work well if you prefer a different flavor or dietary option.
- → Is there a way to add more herb flavor?
Adding extra fresh parsley and chives after baking brightens the dish and boosts herbal notes.
- → What cooking tools are essential for preparing this side?
A large pot for boiling, a colander for draining, a baking sheet lined with parchment, and a potato masher or sturdy glass to smash the potatoes.