Save to Pinterest I started making these on a Tuesday night when I had nothing but a bag of potatoes and some Parmesan in the fridge. The oven was already hot from something else, and I thought, why not just smash them and see what happens? They came out so crispy and golden that I stood at the counter eating them straight off the pan. Now they show up at every dinner I host, and people always ask for the recipe like it's some complicated secret.
The first time I brought these to a potluck, someone told me they tasted like the crispy bits from the bottom of a gratin, but without all the cream and fuss. I watched a friend go back for thirds, and when I admitted how easy they were, she didn't believe me. That's the magic of smashing, it looks impressive but feels like cheating.
Ingredients
- Baby Yukon Gold or red potatoes: Small waxy potatoes hold their shape when boiled and smash into perfect little discs without turning to mush.
- Olive oil: Helps the edges crisp up in the oven and carries the garlic flavor into every crack.
- Unsalted butter: Adds richness and a nutty aroma when it melts into the smashed surface.
- Garlic: Fresh minced garlic becomes sweet and mellow as it roasts, never harsh or sharp.
- Sea salt: Coarse salt gives little bursts of flavor when you bite into the crispy parts.
- Black pepper: Freshly ground pepper adds a gentle heat that wakes up the buttery richness.
- Smoked paprika: Optional, but it adds a whisper of smokiness that makes people wonder what your secret is.
- Parmesan cheese: Freshly grated melts into the nooks and crisps up like lacy cheese chips on the edges.
- Fresh parsley and chives: Bright green herbs cut through the richness and make the whole dish feel alive.
Instructions
- Preheat and Prep:
- Set your oven to 425°F and line a baking sheet with parchment so nothing sticks. This high heat is what creates 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 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:
- Drain the potatoes in a colander and let them sit for a couple of minutes so the steam escapes. This step keeps them from getting soggy in the oven.
- Smash:
- Arrange the potatoes on your baking sheet and press down gently with the bottom of a glass or a masher until they're about half an inch thick. You want them flattened but still holding together.
- Season:
- Whisk together the olive oil, melted butter, garlic, salt, pepper, and paprika in a small bowl, then drizzle it all over the smashed potatoes. Make sure every potato gets some of that garlicky goodness.
- Add Cheese:
- Sprinkle the Parmesan evenly over the top, getting it into the cracks and crevices.
- Bake:
- Slide the pan into the oven and bake for 20 to 25 minutes, until the edges are golden and crispy. The smell will tell you when they're ready.
- 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 and watch them disappear.
Save to Pinterest One night I made these for my neighbor who'd just moved in, and she said they reminded her of something her grandmother used to make in a cast iron skillet. We ended up sitting on the porch eating them with our hands, talking until the streetlights came on. That's when I realized food doesn't have to be fancy to feel like a gift.
How to Get Them Extra Crispy
If you want edges that shatter like glass, turn on the broiler for the last two to three minutes of baking. Watch them closely though, the line between crispy and burnt is thin and fast. I learned this the hard way after walking away to answer a text and coming back to a pan of charcoal.
What to Serve Them With
These potatoes are sturdy enough to stand next to anything, roasted chicken, grilled steak, or a simple green salad. I've also eaten them as dinner on their own with a dollop of sour cream or Greek yogurt on top. They don't need much company to shine.
Make Ahead and Storage Tips
You can boil and smash the potatoes a few hours ahead, then cover and refrigerate until you're ready to season and bake them. Leftovers reheat beautifully in a hot oven or even an air fryer, just don't microwave them or they'll go limp.
- Store cooled leftovers in an airtight container in the fridge for up to three days.
- Reheat at 400°F for about ten minutes to bring back the crispiness.
- Freeze them after baking if you want, but they lose a little texture when thawed.
Save to Pinterest These potatoes have become my answer to almost every dinner dilemma, simple enough for a weeknight, impressive enough for company. I hope they find a spot in your rotation too.
Common Recipe Questions
- → What type of potatoes work best for this dish?
Baby Yukon Gold or red potatoes are ideal due to their size and creamy texture once cooked, which helps achieve the perfect balance of crisp edges and fluffy insides.
- → How can I make the potatoes extra crispy?
After baking, broil the smashed potatoes for 2-3 minutes to enhance crispiness around the edges without drying out the center.
- → Can I substitute Parmesan with another cheese?
Yes, Pecorino Romano or a vegan hard cheese alternative can be used if a different flavor or dietary preference is desired.
- → What is the purpose of smashing the potatoes before baking?
Smashing increases the surface area, allowing the edges to become extra crispy while keeping the inside tender and fluffy.
- → How do the herbs enhance the flavor?
Fresh parsley and chives add brightness and a fresh herbal note that balances the richness of the Parmesan and butter.