Pin this I threw these together on a Tuesday night when I had friends coming over and zero plan for sides. I had a bag of baby potatoes rolling around in the pantry and some Parmesan in the fridge, and I figured smashing things sounded therapeutic. Turns out, they were the only thing anyone wanted seconds of. The crispy edges with that garlic-butter situation? Unreal. Now they show up at least twice a month, sometimes just for me and a good show.
The first time I made these for my mom, she kept asking what the secret was. There wasnt one, just good Parmesan and enough butter to make you feel a little guilty. She started making them for every family dinner after that, and now my niece asks for the smashed potatoes before she even says hello. Its become one of those recipes that means more than the ingredients list lets on.
Ingredients
- Baby Yukon Gold or red potatoes: These hold their shape when you smash them and get creamy inside while crisping up beautifully on the outside.
- Olive oil: Helps with browning and adds a subtle fruity richness that balances the butter.
- Unsalted butter: Melted and mixed with garlic, this is what makes the edges golden and deeply savory.
- Garlic: Fresh minced garlic gets sweet and mellow in the oven, not sharp or bitter.
- Sea salt and black pepper: Season generously, the potatoes soak up more than you think.
- Smoked paprika: Optional, but it adds a warm, subtle smokiness that makes people wonder what you did differently.
- Parmesan cheese: Freshly grated melts into the crevices and crisps up like little cheese chips on the edges.
- Fresh parsley and chives: Bright, grassy, and they cut through all that richness at the end.
Instructions
- Preheat and prep:
- Get your oven to 425°F and line a baking sheet with parchment. This keeps cleanup easy and prevents sticking.
- Boil the potatoes:
- Drop them in cold salted water, bring to a boil, and cook until fork-tender, about 15 to 20 minutes. Dont let them fall apart or theyll be hard to smash.
- Drain and dry:
- Let them sit in the colander for a couple minutes so the steam escapes. Drier potatoes crisp up better.
- Smash them down:
- Use the bottom of a glass or a masher and press each potato until its about half an inch thick. The cracks and uneven edges are where the magic happens.
- Make the garlic butter:
- Whisk together olive oil, melted butter, garlic, salt, pepper, and smoked paprika if youre using it. Drizzle it all over the smashed potatoes like youre painting them.
- Add the Parmesan:
- Sprinkle it evenly so every potato gets some cheesy love.
- Bake until crispy:
- Roast for 20 to 25 minutes until the edges are golden and crunchy. If you want them extra crispy, hit them with the broiler for 2 to 3 minutes at the end.
- Garnish and serve:
- Toss on the fresh herbs and maybe a little more Parmesan. Serve them hot, straight from the pan.
Pin this I served these at a backyard thing last summer and someone said they tasted like the crispy bits at the bottom of a really good mac and cheese. That might be the best compliment Ive ever gotten for a potato. Theyre comforting and a little indulgent, but in a way that feels earned, not over the top.
What to Serve Them With
These go with just about anything. Ive done them alongside roast chicken, grilled steak, and even a big salad when I wanted something hearty on the side. They also work as a sneaky appetizer if you cut them smaller and add a little sour cream or yogurt on top for dipping. One time I made them for breakfast with fried eggs on top and it was honestly perfect.
Make-Ahead and Storage
You can boil and smash the potatoes a few hours ahead, then cover and refrigerate them until youre ready to bake. Just add the garlic butter and Parmesan right before they go in the oven. Leftovers reheat well in a hot oven or even an air fryer, they crisp back up like new. I wouldnt microwave them though, theyll go sad and soggy.
Ways to Switch It Up
If youre dairy-free, swap the butter for more olive oil and use a vegan Parmesan or nutritional yeast for that cheesy flavor. Pecorino Romano works great if you want something sharper and saltier. You can also play with the herbs, rosemary and thyme are incredible here, or try a sprinkle of red pepper flakes if you like a little heat.
- Add crispy bacon bits on top for a loaded potato vibe.
- Toss in some lemon zest with the herbs for brightness.
- Drizzle with hot honey or balsamic glaze after baking for a sweet-savory twist.
Pin this These potatoes have this way of making a regular weeknight feel a little special without any real effort. Theyre the kind of thing you make once and then keep in your back pocket forever.
Frequently Asked Recipe Questions
- → What potatoes work best for smashing?
Baby Yukon Gold or red potatoes are ideal due to their tender flesh and size, which hold shape well when smashed.
- → How do I get crispy edges on smashed potatoes?
Baking at a high temperature and optionally broiling for a few minutes creates the perfect golden and crispy edges.
- → Can I substitute Parmesan cheese?
Pecorino Romano or a vegan hard cheese can be used as alternatives to Parmesan without sacrificing flavor.
- → Is it necessary to boil potatoes before smashing?
Yes, boiling until fork-tender ensures the potatoes are soft inside, which helps achieve a fluffy texture after smashing.
- → What herbs complement these smashed potatoes?
Fresh parsley and chives add brightness and a mild onion flavor that pairs wonderfully with the garlic and cheese.