Save to Pinterest The first time I made these smashed potatoes, my husband kept stealing them off the cooling rack one by one until I had to shoo him out of the kitchen. The way the edges get all crunchy and golden while the inside stays creamy is absolutely irresistible. These have become our go-to side for Sunday dinners, and honestly, half the batch usually disappears before it even hits the table.
Last summer, I made these for a backyard barbecue and watched three grown men hover over the platter like theyd never seen food before. My friend Sarah actually asked if I could make them for her wedding, which feels like the highest compliment a potato can receive. Theres something about seeing people get excited over simple comfort food that just makes everything feel right.
Ingredients
- 1.5 lbs baby or Yukon gold potatoes, halved: Baby potatoes hold their shape beautifully during parboiling and have naturally creamy flesh that needs minimal seasoning
- 2 tbsp olive oil: This initial coating helps the edges crisp up before the garlic butter gets added
- 1 tsp salt: Potatoes need salt at every stage to develop depth, not just at the end
- ½ tsp freshly ground black pepper: Freshly ground makes a real difference here, adding a gentle warmth that complements the garlic
- 4 tbsp unsalted butter, melted: Unsalted lets you control the seasoning, and melted butter coats every crispy ridge evenly
- 4 cloves garlic, finely minced: Finely minced garlic releases more flavor and wont burn as quickly as larger pieces
- ½ cup grated Parmesan cheese: The salty, nutty flavor creates a gorgeous golden crust and pairs perfectly with the butter
- 1 tsp Italian seasoning: A blend of dried herbs adds earthy notes without overwhelming the other flavors
- ½ tsp smoked paprika: This adds subtle smokiness and helps achieve that deep golden color
- 2 tbsp chopped fresh parsley: Fresh parsley cuts through the richness and makes everything look inviting
Instructions
- Parboil the potatoes:
- Bring a large pot of salted water to boil, add halved potatoes, and cook for 12 minutes until just fork-tender but not falling apart, then drain and let cool slightly.
- Smash them flat:
- Arrange potatoes cut side down on a parchment-lined baking sheet and use the bottom of a sturdy glass to gently press each one to about ½-inch thickness.
- Season the base:
- Drizzle the smashed potatoes with olive oil, then sprinkle with salt and pepper, making sure some gets into all those crevices.
- Make the garlic butter:
- Whisk together melted butter, minced garlic, Parmesan cheese, Italian seasoning, and smoked paprika until well combined.
- Coat generously:
- Spoon or brush the garlic butter mixture over each potato, really getting it into all the nooks and crannies where crispiness happens.
- Bake until golden:
- Bake at 425°F for 30-35 minutes until the edges are deeply golden and crispy, resisting the urge to open the oven too often.
- Garnish and serve:
- Sprinkle with fresh parsley the moment they come out of the oven and serve immediately while theyre still hot and crunchy.
Save to Pinterest My mom usually claims she doesnt care much about food presentation, but even she admits these potatoes look stunning arranged on a platter with that golden parmesan crust catching the light. Theres something deeply satisfying about serving something so simple yet so impressive, especially when you see people reach for seconds without hesitation.
Make Them Extra Crispy
After the regular baking time, I sometimes switch on the broiler for 2-3 minutes to really maximize the crunch on the edges. Watch them closely because the parmesan can go from golden to burnt pretty fast, but those extra crispy bits are worth the attention.
Customize the Cheese
Pecorino Romano adds a sharper, saltier kick if you want more intensity, or try aged gouda for a smoky sweetness that changes the whole character. Ive found that harder, aged cheeses work better than soft ones because they create that desired crust without melting away completely.
Serving Suggestions
These potatoes shine alongside grilled steaks, roasted chicken, or even as the star of a vegetarian dinner with a big green salad. I love setting up a little dipping station with sour cream, spicy aioli, or even just extra garlic butter for people to help themselves.
- Leftovers reheat surprisingly well in a 400°F oven for 10 minutes
- The parboil step can be done up to a day ahead if you want to save time
- Doubling the recipe is almost always a good idea because they disappear fast
Save to Pinterest These potatoes have earned a permanent spot in my regular rotation because they make everyone feel taken care of. Sometimes the simplest dishes, done with a little extra care, are the ones people remember most.
Recipe FAQs
- → How do you achieve ultra-crispy potatoes?
Parboiling the potatoes before smashing them ensures a tender inside, while baking at a high temperature allows the outsides to crisp up beautifully.
- → Can I use a different cheese instead of Parmesan?
Pecorino Romano is a great substitute that adds a sharper, tangier flavor if you want to switch things up.
- → What is the purpose of smashing the potatoes?
Smashing increases the surface area, allowing more crispy edges and better absorption of the garlic and butter coating.
- → Is it necessary to use fresh garlic?
Fresh garlic provides the best aroma and flavor in the coating, but garlic powder can be used in a pinch.
- → Can these potatoes be made gluten-free?
Yes, if you use certified gluten-free Parmesan, the dish remains safe for gluten-sensitive diets.