Save to Pinterest These smashed potatoes offer a perfect balance of crispy edges and fluffy interiors, enhanced by garlic, parmesan, and fresh parsley. After boiling, the potatoes are gently smashed and coated with a savory blend of olive oil, minced garlic, sea salt, and black pepper. Baking until golden, they're finished with melted butter and grated parmesan for a rich, indulgent touch, then garnished with parsley to add freshness. Ideal alongside grilled meats, roasted chicken, or as a satisfying vegetarian option.
I stumbled onto smashed potatoes by accident one night when I overcooked a batch and got frustrated. Instead of tossing them, I flattened each one with a mug, drizzled oil over the top, and roasted them anyway. What came out of that oven changed everything—crispy, golden, impossibly savory.
My sister once grabbed three off the tray before dinner was even plated, standing at the counter with her fingers greasy and unapologetic. She said they reminded her of the crispy smashed potatoes we used to get at a diner near campus, except better because they tasted like someone actually cared. I think about that every time I make them now.
Ingredients
- Baby Yukon Gold or red potatoes: Small waxy potatoes hold their shape when you smash them and develop the best crispy edges without falling apart.
- Kosher salt: Salting the boiling water seasons the potatoes from the inside out, which makes a bigger difference than you'd think.
- Olive oil: The base for crispiness and carries the garlic flavor into every crack and crevice.
- Garlic, minced: Fresh garlic roasts into the surface and mellows into something sweet and nutty rather than sharp.
- Parmesan cheese: It melts and crisps at the same time, adding a salty umami punch that makes these potatoes impossible to stop eating.
- Unsalted butter: Drizzled at the end, it adds richness and a glossy finish that olive oil alone can't achieve.
- Fresh parsley: Brightens the whole dish and cuts through the richness with a fresh, herbal note.
Instructions
- Boil the potatoes:
- Drop the potatoes into a pot of cold salted water and bring it to a boil, then cook until they slide off a fork easily, about 15 to 20 minutes. Drain them well so they're not waterlogged when you smash them.
- Smash them flat:
- Lay the potatoes on a lined baking sheet and press each one down gently with the bottom of a glass or masher until they're about half an inch thick. Don't worry if some break apart, those bits get extra crispy.
- Season and roast:
- Mix olive oil, garlic, pepper, and sea salt, then drizzle it over every potato, making sure it gets into the cracks. Roast at 425°F for 20 to 25 minutes until the edges turn golden and crisp.
- Add parmesan and butter:
- Pull them out, drizzle melted butter over the top, sprinkle parmesan on each one, and pop them back in the oven for 2 to 3 minutes until the cheese melts. Finish with a handful of chopped parsley before serving.
Save to Pinterest There was a Sunday dinner where I served these alongside roast chicken, and my dad, who usually ignores sides, went back for seconds and then thirds. He didn't say much, just nodded and kept eating, which is his version of a standing ovation. That's when I knew this recipe was a keeper.
How to Get Them Extra Crispy
After you add the parmesan, switch your oven to broil for the last 2 to 3 minutes and watch them closely. The cheese will bubble and brown, and the edges will crisp up even more, turning into something that borders on potato chips. Just don't walk away or they'll burn in seconds.
Flavor Variations Worth Trying
Swap the parsley for fresh chives or torn basil if you want a different herbal note, or add a pinch of smoked paprika to the oil mixture for a subtle smokiness. I've also tossed them with lemon zest and thyme right before serving, and it felt like a completely different dish.
Serving and Pairing Ideas
These work as a side for just about anything grilled, roasted chicken, steak, pork chops, or even a big salad if you want to keep things lighter. I've also served them as a vegetarian main with a fried egg on top and a simple green salad, and no one missed the meat.
- They reheat beautifully in a hot oven or air fryer, so leftovers are never soggy.
- Try dipping them in sour cream mixed with chives or a garlicky aioli for an appetizer vibe.
- If you're feeding a crowd, double the batch because they disappear faster than you'd expect.
Save to Pinterest Every time I pull these out of the oven, the kitchen smells like a mix of roasted garlic and toasted cheese, and it's the kind of smell that makes everyone wander in asking when dinner's ready. That's the magic of a recipe this simple.
Recipe Questions & Answers
- → What type of potatoes work best?
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Baby Yukon Gold or red potatoes are ideal due to their creamy texture and flavor balance.
- → How do I get the potatoes crispy?
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Smash the boiled potatoes gently and bake at a high temperature with olive oil, then optionally broil for extra crispiness.
- → Can I substitute parmesan cheese?
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Yes, you can try other hard cheeses like pecorino or aged asiago for a different flavor profile.
- → Is fresh parsley necessary?
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Fresh parsley adds a bright, herbal finish, but you can use chives or basil as alternatives.
- → Can these be prepared ahead of time?
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They are best served fresh but can be pre-boiled and smashed, then baked just before serving.
