Save I wasn't planning on making anything special that Tuesday night, but I had a bag of baby potatoes that needed using and a hunk of Parmesan in the fridge. I boiled them, smashed them flat with the bottom of a mug, drizzled everything I could find over top, and slid the tray into a hot oven. Twenty minutes later, the kitchen smelled like a garlic bread factory and the edges had gone shatteringly crisp. I ate half the pan standing at the counter.
The first time I brought these to a potluck, someone asked if I'd fried them. I laughed and said no, just a really hot oven and a generous hand with the Parmesan. By the end of the night, three people had taken photos of the empty pan and asked me to write down what I did. I didn't have a recipe yet, just a method I'd stumbled into, but that's when I knew I had to make it official.
Ingredients
- Baby Yukon Gold or red potatoes: These hold their shape beautifully when boiled and smashed, and their thin skins get extra crispy in the oven.
- Olive oil: Adds richness and helps the edges crisp up without burning.
- Unsalted butter: Melted butter brings a nutty, golden flavor that olive oil alone can't quite match.
- Garlic: Freshly minced garlic becomes sweet and fragrant as it roasts into the potatoes.
- Sea salt: A good flaky sea salt makes all the difference, enhancing every other flavor.
- Black pepper: Freshly ground pepper adds a gentle heat that balances the richness.
- Smoked paprika: Optional, but it adds a subtle smokiness that makes people wonder what your secret is.
- Parmesan cheese: Freshly grated Parmesan melts into the crevices and crisps up on the edges like little savory lace.
- Fresh parsley and chives: Bright, grassy herbs cut through the richness and add a pop of color.
Instructions
- Preheat and Prep:
- Set your oven to 425°F and line a baking sheet with parchment paper. This high heat is what gives you those crispy, golden edges.
- Boil the Potatoes:
- Drop the scrubbed potatoes into a pot of cold salted water, bring it to a boil, and cook for 15 to 20 minutes until they're fork-tender but still holding together. Don't overcook them or they'll fall apart when you smash.
- Drain and Dry:
- Pour the potatoes into a colander and let them sit for a couple of minutes to steam off excess moisture. This step makes them fluffier inside and crispier outside.
- Smash Them Flat:
- Arrange the potatoes on your baking sheet and press each one down gently with the bottom of a glass or a masher until they're about half an inch thick. You want them cracked and craggy, not mashed into puree.
- Make the Garlic Butter:
- Whisk together the olive oil, melted butter, minced garlic, salt, pepper, and smoked paprika in a small bowl. Drizzle this all over the smashed potatoes, making sure it pools in the cracks.
- Add the Cheese:
- Sprinkle the grated Parmesan evenly over the tops. Don't be shy, it's going to melt and crisp up into the best part.
- Bake Until Golden:
- Slide the tray into the oven and bake for 20 to 25 minutes, until the edges are deeply golden and crispy. Your kitchen will smell incredible.
- Garnish and Serve:
- Pull them out, scatter fresh parsley and chives over the top, and add more Parmesan if you're feeling generous. Serve them hot, straight from the pan.
Save My neighbor once knocked on my door while these were baking and asked if I was making garlic bread. When I brought her a plate, still warm, she texted me an hour later asking for the recipe. She's made them every Sunday since, and now her kids request them instead of fries. That's the kind of recipe this is, it quietly becomes a favorite without trying too hard.
How to Get Them Extra Crispy
The secret is in the smash and the heat. Press them flat enough that the edges crack open, creating more surface area to crisp. Use a hot oven and don't crowd the pan, give each potato space to breathe. If you want to go all out, brush them with a little extra butter halfway through baking and finish under the broiler for a minute or two.
Make-Ahead and Storage Tips
You can boil and smash the potatoes a few hours ahead, then cover and refrigerate them until you're ready to bake. Just bring them to room temperature before adding the garlic butter and cheese. Leftovers reheat beautifully in a hot oven or even an air fryer, they crisp right back up like they're fresh.
Flavor Variations and Swaps
These potatoes are endlessly adaptable. Swap the Parmesan for Pecorino Romano if you want something sharper, or use a vegan hard cheese and plant-based butter to make them dairy-free. You can also toss in fresh rosemary or thyme with the garlic, or finish them with a squeeze of lemon juice and a sprinkle of red pepper flakes for a little brightness and heat.
- Try crumbled feta and oregano for a Greek twist.
- Add a drizzle of honey and crushed walnuts for a sweet-savory finish.
- Serve with sour cream, Greek yogurt, or a garlicky aioli on the side.
Save There's something deeply satisfying about pulling a tray of these out of the oven, all golden and crackling, and watching people's faces light up. They're the kind of side dish that makes the whole meal feel special, even on a random weeknight.
Recipe FAQ
- → What type of potatoes work best?
Baby Yukon Gold or red potatoes provide a creamy texture inside with sturdy skin that crisps nicely when smashed and baked.
- → Can I make these potatoes extra crispy?
For added crispiness, broil the smashed potatoes for 2-3 minutes after baking until edges are golden brown.
- → What herbs enhance the flavor?
Fresh parsley and chives add bright, aromatic notes that complement the garlic and Parmesan beautifully.
- → Is Parmesan substitution possible?
Yes, Pecorino Romano or a vegan hard cheese can be used as alternatives to maintain a savory, cheesy taste.
- → How do I avoid potatoes falling apart during cooking?
Boil potatoes until fork-tender but still intact, then let them steam dry briefly before smashing to maintain structure.
- → What oil and fats are used?
Olive oil and melted unsalted butter are combined for rich flavor and help the potatoes crisp evenly when baked.