Pin it There's a particular kind of magic that happens when you roast potatoes until their edges turn golden and crispy, then crown them with melted Parmesan and fresh herbs. I discovered these smashed potatoes by accident one evening when I had a half-empty pot of boiled potatoes and an oven that felt too hot to waste. Instead of the usual mash, I flattened them on a sheet pan, drizzled them with garlicky butter, and let the oven do something unexpected. What came out was nothing like traditional mashed potatoes, and somehow that felt exactly right.
The first time I served these to friends, someone asked if I'd gone to culinary school because they assumed the crispiness required some technique I'd jealously guarded. It didn't, of course, but their surprise made me realize how ordinary ingredients become something memorable when you treat them with a little patience and heat. That's when I stopped thinking of these as a side dish and started thinking of them as something worth planning a whole meal around.
Ingredients
- Baby Yukon Gold or red potatoes (1.5 lbs): These varieties hold their shape beautifully when boiled and have a naturally waxy, golden texture that crisps gorgeously in the oven, unlike starchy russets which turn mealy.
- Olive oil (2 tbsp): This carries flavor and helps the potatoes brown evenly, creating those crucial crispy edges.
- Unsalted butter (2 tbsp): Melted and mixed with the oil, it adds richness that makes the Parmesan sing.
- Garlic (3 cloves, minced): Raw garlic mixed into warm oil softens gently without burning, giving you that sweet, mellow garlic flavor instead of harsh heat.
- Sea salt (1 tsp): Season while the potatoes are still warm so it actually penetrates instead of sitting on the surface.
- Freshly ground black pepper (½ tsp): Grind it just before cooking so you get those little bursts of spice throughout.
- Smoked paprika (½ tsp, optional): A quiet addition that deepens flavor without announcing itself loudly.
- Freshly grated Parmesan (½ cup): Please grate it yourself right before you use it, fresh Parmesan melts into the potatoes while pre-grated cheese stays grainy and separate.
- Fresh parsley and chives (3 tbsp total): Add brightness and a hint of freshness that cuts through the richness, plus they look beautiful scattered on top.
Instructions
- Get the oven ready and line your sheet:
- Preheat to 425°F with a baking sheet lined with parchment paper or lightly greased. You want that surface ready because moving potatoes around once they start browning can prevent them from getting their crispiest.
- Boil the potatoes until just tender:
- Cover scrubbed potatoes with cold salted water and bring to a boil, cooking 15 to 20 minutes until a fork slides through with just a tiny bit of resistance. Don't overdo it or they'll fall apart when you smash them.
- Let them dry out for a moment:
- Drain thoroughly and let them sit in the colander for about 2 minutes so steam escapes, which means less moisture on the surface and better browning in the oven.
- Smash them flat and even:
- Arrange potatoes on your sheet and use the bottom of a glass or a potato masher to gently press each one into a roughly ½-inch-thick round. Don't pulverize them, just flatten them enough that they'll crisp up with a tender center.
- Mix and drizzle the flavorful base:
- Stir together olive oil, melted butter, minced garlic, salt, pepper, and paprika in a small bowl, then drizzle evenly across all the potatoes. The warm potatoes will start to cook the garlic gently.
- Shower them with Parmesan:
- Sprinkle freshly grated cheese across every potato, getting into the edges where it'll melt and crisp into little golden bits.
- Roast until the edges turn gold:
- Bake for 20 to 25 minutes until you see brown and crispy edges. Every oven is different, so start checking at the 20-minute mark and look for that deep golden color that means they're ready.
- Finish with fresh herbs and serve:
- Pull them from the oven, scatter fresh parsley and chives across the top, add extra Parmesan if you want, and serve them hot while they're at their crispiest.
Pin it There's a moment near the end of cooking when the aroma shifts from something pleasant to something almost demanding, when you can smell caramelized garlic and melting cheese coming through your kitchen and suddenly everyone appears at the kitchen doorway. That's when you know these potatoes have crossed from side dish into something people actually came hungry for.
When the Edges Matter Most
The whole point here is contrast, texture meeting texture on the same plate. Crispy edges demand soft centers, and that's exactly what this method delivers if you respect the shape of the potato while it's cooking. I learned this the hard way one night when I pressed too hard with the masher and created a fine mash that baked up uniformly dry. The next time, I barely pressed at all, just enough to create a flat surface, and the oven handled the rest. Restraint in the kitchen often tastes better than effort.
What Comes After the Oven
Some people will tell you to broil the potatoes for a few minutes at the end to get them impossibly crispy, and that's fine if you're watching carefully because the line between golden and burnt is thinner than you think. I prefer to pull them out when they're just right and serve them immediately, letting the residual heat do the final crisping as they sit on the plate. Either way, fresh herbs scattered on top at the very last moment brighten everything up and remind you that this isn't heavy food, it's generous food.
Building Flavor Beyond the Recipe
These potatoes are a platform for what you want to add to them, and that's part of why I keep making them. A dollop of sour cream or Greek yogurt cuts through the richness beautifully, and sometimes I'll add a drizzle of truffle oil or cracked red pepper flakes if I'm feeling fancy. The base recipe is solid enough that it doesn't need protecting, and confident enough that it welcomes additions.
- A quick broil for 2 to 3 minutes after baking pushes the crispiness further, but watch them constantly so they don't burn.
- Pecorino Romano works as a substitute if you don't have Parmesan, though it's sharper and might need a lighter hand.
- These taste best served hot and fresh, so time them to come out of the oven just before you sit down to eat.
Pin it These potatoes remind me why simple food often wins, why the best kitchen moments come from respecting good ingredients and not overthinking them. Serve them hot and watch how quickly they disappear.
Recipe FAQs
- → What type of potatoes work best for this dish?
Baby Yukon Gold or red potatoes are ideal due to their creamy texture and ability to crisp nicely when smashed and baked.
- → Can I make the potatoes extra crispy?
Yes, broiling the smashed potatoes for 2-3 minutes after baking enhances crispiness on the edges.
- → Is smoked paprika necessary?
Smoked paprika is optional but adds a subtle smoky depth that complements the garlic and herbs beautifully.
- → What herbs pair well in this preparation?
Fresh parsley and chives provide a bright, fresh flavor that balances the richness of Parmesan and butter.
- → Can I substitute Parmesan cheese?
Pecorino Romano or a firm vegan cheese can be used to accommodate dietary preferences or add a different flavor profile.
- → How do I avoid soggy potatoes?
After boiling, drain the potatoes well and allow them to steam dry briefly before smashing to ensure a crisp bake.