Save I used to boil potatoes whole and serve them plain until a friend showed me the beauty of smashing them flat and roasting until golden. The crispy edges changed everything. Now I make these Parmesan smashed potatoes whenever I need something comforting that still feels special. They're simple, but they never disappoint.
I made these for a casual dinner party once, and people kept sneaking extra pieces off the tray before I could even plate them. Someone called them addictive, and I couldn't argue. There's something about the garlic, butter, and Parmesan combo that just works. They disappeared faster than anything else on the table.
Ingredients
- Baby Yukon Gold or red potatoes: Small potatoes smash beautifully and cook evenly. Scrub them well but leave the skins on for texture and flavor.
- Olive oil and butter: The combination gives you richness from the butter and a higher smoke point from the oil, so everything crisps without burning.
- Garlic: Fresh minced garlic becomes sweet and fragrant as it roasts. Don't skip it.
- Parmesan cheese: Freshly grated melts into the cracks and forms crispy, salty edges. Pre-shredded doesn't melt the same way.
- Fresh parsley and chives: A handful of fresh herbs at the end brightens the whole dish and makes it feel complete.
- Smoked paprika: Optional, but it adds a subtle smoky warmth that makes these taste like they came off a grill.
Instructions
- Boil the potatoes:
- Start them in cold salted water and bring to a boil. Cook until a fork slides in easily, about 15 to 20 minutes. Don't overcook or they'll fall apart when you smash them.
- Steam-dry the potatoes:
- Drain them in a colander and let them sit for a couple minutes. This dries out the surface so they crisp up better in the oven.
- Smash them flat:
- Place each potato on the baking sheet and press down gently with the bottom of a glass or a masher until it's about half an inch thick. You want them flattened but still holding together.
- Make the garlic butter mixture:
- Whisk together olive oil, melted butter, minced garlic, salt, pepper, and smoked paprika in a small bowl. Drizzle this evenly over every smashed potato.
- Add the Parmesan:
- Sprinkle grated Parmesan generously over the tops. It will melt into the ridges and create crispy, cheesy bits.
- Bake until golden:
- Roast at 425°F for 20 to 25 minutes. The edges should be crispy and the tops golden brown.
- Garnish and serve:
- Toss on fresh parsley and chives right when they come out of the oven. Serve them hot while the edges are still crispy.
Save The first time I nailed the crispy edges, I stood by the oven just staring at them through the glass. When I pulled the tray out and heard that crackle as I lifted one with a spatula, I knew I'd never go back to plain roasted potatoes. These became my go-to whenever I wanted something that felt like a hug but tasted like a celebration.
How to Get Extra Crispy Edges
If you want them even crispier, turn on the broiler for the last 2 to 3 minutes of baking. Watch them closely so they don't burn. The Parmesan will bubble and brown, and the edges will get shatteringly crisp. Just pull them the second you see deep golden color.
Swaps and Substitutions
You can swap Parmesan for Pecorino Romano if you like a sharper, saltier bite. Vegan hard cheese works too if you need dairy-free. I've also made these with just olive oil instead of butter, and they still turn out great. The key is the smashing and the high heat, not any one ingredient.
Serving Suggestions
These are incredible next to roasted chicken, grilled steak, or a simple green salad. I've also served them as an appetizer with sour cream or Greek yogurt for dipping. People always go back for more.
- Pair with a dollop of tangy sour cream or herbed yogurt.
- Serve alongside roasted vegetables for a full vegetarian spread.
- Add a fried egg on top for breakfast or brunch.
Save Once you make these, they'll become part of your regular rotation. They're the kind of recipe that feels effortless but always impresses.