Pin it I wasn't trying to impress anyone the night I made these. My oven was acting up, cycling between too hot and barely warm, and I'd already committed to roasted potatoes. When I pulled them out early and smashed them flat out of frustration, something unexpected happened. The edges crisped up like lace, the centers stayed cloud-soft, and the Parmesan melted into every craggy surface. My neighbor, who'd only stopped by to borrow vinegar, ended up staying for dinner.
The first time I served these at a family gathering, my uncle assumed I'd ordered them from a restaurant. He kept asking what the secret was, convinced I was holding out on him. There was no secret, just butter, garlic, and the willingness to smash a perfectly good potato. By the end of the night, he'd eaten seven and texted me the next day asking for the recipe.
Ingredients
- Baby Yukon Gold or red potatoes: Their thin skins crisp up without peeling, and they hold their shape through boiling and smashing better than russets.
- Olive oil and melted butter: The combination gives you both high-heat crispness from the oil and rich flavor from the butter.
- Garlic: Fresh minced garlic turns sweet and mellow in the oven, nothing like the sharp bite it has raw.
- Sea salt and black pepper: Season generously, these potatoes can handle it and the flaky salt adds texture.
- Smoked paprika: Optional, but it adds a subtle warmth and deepens the color to something almost sunset-orange.
- Freshly grated Parmesan: Pre-grated doesn't melt the same way, splurge on a block and grate it yourself.
- Fresh parsley and chives: They add a bright, grassy note that cuts through all the richness.
Instructions
- Preheat and prep:
- Set your oven to 425°F and line a baking sheet with parchment. This prevents sticking and makes cleanup feel like less of a chore.
- Boil the potatoes:
- Drop them into cold salted water and bring it to a boil, then cook until a fork slides in easily but they still hold together. Overcooking here means mush instead of smash.
- Drain and steam-dry:
- Let them sit in the colander for a couple of minutes so the steam escapes. Drier potatoes crisp up better.
- Smash them flat:
- Press down gently with the bottom of a glass until each potato is about half an inch thick. Don't be timid, you want cracks and uneven edges.
- Make the garlic-butter mixture:
- Whisk together the olive oil, melted butter, garlic, salt, pepper, and paprika in a small bowl. The smell alone will make you hungry.
- Drizzle and sprinkle:
- Pour the garlic mixture over the smashed potatoes, then scatter the Parmesan evenly across the top. Every potato should get some cheese.
- Bake until golden:
- Roast for 20 to 25 minutes until the edges turn crispy and the cheese melts into a golden crust. The kitchen will smell incredible.
- Garnish and serve:
- Toss on the fresh herbs and extra Parmesan if you're feeling generous. Serve them hot, straight from the pan.
Pin it One winter evening, I made a double batch of these and set them out during a game night. No one touched the chips or the fancy dip I'd bought. Everyone hovered around the baking sheet, picking off crispy edges with their fingers and pretending they were going back for just one more. The pan was empty in ten minutes.
How to Get Extra Crispy Edges
If you want the kind of crispness that shatters when you bite it, turn on the broiler for the last two to three minutes of baking. Watch them closely, the line between perfect and burned is thin. I learned this by accident when I forgot about a batch, and now I do it on purpose every time. The Parmesan caramelizes just slightly and the tips of the potatoes darken to a deep gold.
Make-Ahead and Reheating Tips
You can boil and smash the potatoes a few hours ahead, then cover and refrigerate them until you're ready to bake. They actually crisp up even better when they've had time to dry out in the fridge. Leftovers reheat beautifully in a hot cast-iron skillet with a little butter, don't bother with the microwave unless you want them soft and sad.
Serving Suggestions and Variations
These potatoes are sturdy enough to stand up to grilled steak or roasted chicken, but I've also eaten them as a meal with a fried egg on top. You can swap the Parmesan for Pecorino Romano if you want something sharper, or use nutritional yeast and vegan butter for a dairy-free version that still tastes rich. A dollop of sour cream or Greek yogurt on the side adds tang and cools down the garlic.
- Try adding a pinch of red pepper flakes to the garlic mixture for a gentle kick
- Toss in some lemon zest with the herbs for brightness
- Serve with ranch dressing or garlic aioli for dipping
Pin it These potatoes have a way of turning a regular weeknight into something that feels a little special. I hope they do the same for you.
Recipe Questions & Answers
- → What type of potatoes work best?
Baby Yukon Gold or red potatoes are ideal for their creamy texture and size, which allows for even cooking and smashing.
- → Can I use other cheeses besides Parmesan?
Yes, Pecorino Romano or a firm vegan cheese are great alternatives to Parmesan, offering similar sharpness and texture.
- → How do I get extra crispy edges?
After baking, broiling the potatoes for 2-3 minutes helps achieve a golden, crispy exterior without drying the inside.
- → Is there a preferred cooking oil?
Olive oil combined with melted butter provides a rich flavor and helps the edges crisp up nicely during baking.
- → Can fresh herbs be substituted or omitted?
Fresh parsley and chives add brightness and color, but dried herbs or alternatives like thyme can also complement the dish well.