Pin It The first time I made crispy smashed potatoes, I wasn't even trying to impress anyone—just hungry on a random Tuesday evening with half a bag of baby potatoes and leftover garlic butter from Sunday's bread. Something about pressing them flat instead of roasting them whole changed everything, and suddenly what started as a quick side dish became the thing everyone asked me to bring to gatherings. Now I can't make them any other way.
I served these at a potluck last spring, and a neighbor who normally skips side dishes came back for thirds. She stood by the table shaking her head, asking what made them so different from regular roasted potatoes—and honestly, the answer is that flat shape and the parboiling trick that makes the edges crispy while keeping the centers soft.
Ingredients
- Baby or Yukon gold potatoes, halved: Yellow potatoes have just enough starch to get crispy edges without turning mealy, and halving them ensures even cooking.
- Olive oil: Two tablespoons create a base layer that helps everything brown—don't skip it or you'll end up with pale, rubbery potatoes.
- Salt and black pepper: Season at multiple stages instead of just at the end, which sounds fussy but actually makes a difference in how the flavors develop.
- Unsalted butter, melted: Four tablespoons sounds like a lot until you taste how rich and golden everything becomes—use real butter, not margarine.
- Garlic, finely minced: Fresh garlic that you mince yourself, not powder, because you want those little flecks to toast and turn nutty in the oven.
- Grated Parmesan cheese: Half a cup gives you that salty, umami coating that browns beautifully—pre-grated will work but fresh grated from a block melts more evenly.
- Italian seasoning and smoked paprika: These add depth without overpowering the garlic and cheese; the paprika is optional but worth the extra step.
- Fresh parsley for garnish: Just a handful, scattered on at the very end so it stays bright green and adds a fresh note to all that richness.
Instructions
- Get your oven ready:
- Preheat to 425°F and line your baking sheet with parchment paper—this prevents sticking and makes cleanup feel less like punishment.
- Parboil the potatoes:
- Bring salted water to a rolling boil, add your halved potatoes, and cook for exactly 12 minutes until they're just fork-tender but still holding their shape. This step is non-negotiable because it ensures the insides cook through while you're crisping the outside.
- Smash them flat:
- Drain the potatoes and let them cool for a minute so you don't burn your hands, then place them cut-side down on your baking sheet and use a potato masher or the bottom of a sturdy glass to gently flatten each one to about half an inch thick. You want them flat enough to brown on both surfaces but not so thin they become chips.
- First season and oil:
- Drizzle the olive oil over everything, then sprinkle with salt and pepper—this creates a foundation for browning.
- Add the garlic butter mixture:
- Mix your melted butter, minced garlic, Parmesan, Italian seasoning, and paprika in a small bowl, then brush or spoon this generously over each potato. Don't be shy; the more coating, the crispier and more flavorful they'll be.
- Bake until golden:
- Slide them into the oven for 30 to 35 minutes, stirring halfway through if you remember, until the edges are deep golden brown and the smell is making you dizzy with anticipation.
- Finish and serve:
- Pull them out, scatter fresh parsley over the top while they're still hot, and serve immediately while everything is still crispy and warm.
Pin It My partner took a bite and immediately asked if I'd finally found something to make for his work lunches, which felt like the highest compliment since he normally brings the same sandwich every single day. These potatoes somehow feel fancy enough for a dinner party but casual enough that nobody judges you for eating them straight from the pan standing at the kitchen counter.
The Secret to Maximum Crispiness
The magic happens when you combine three techniques: the parboil softens the inside, the flat shape exposes maximum surface area to direct heat, and the butter and garlic coating browns and crisps as it cooks. I learned to flip them halfway through baking after my first batch turned out golden on one side and pale on the other, and now they brown evenly all over. If you're feeling adventurous, blast them under the broiler for two to three minutes at the end—that's when they get dangerously crispy.
Ways to Serve and Customize
These work as a side dish next to grilled chicken or steak, but they're honestly good enough to be the main attraction at a casual dinner. I've swapped the Parmesan for Pecorino Romano when I want something sharper, and once I added a pinch of cayenne pepper for heat. People have asked me about using truffle oil or fresh rosemary, and while I haven't tested those variations, anything aromatic would probably work beautifully given how well garlic and Parmesan carry flavor.
What to Serve Alongside
These potatoes don't really need a dipping sauce because the garlic and cheese coating is already complete, but I always set out sour cream or a spicy aioli because people love dunking them anyway. A squeeze of lemon juice just before serving adds brightness without being necessary. Cold leftovers are somehow still good the next day, though honestly there are rarely leftovers.
- Sour cream mixed with chives becomes an instant dipping sauce that nobody can resist.
- A simple aioli made from mayo, garlic, and lemon takes these from side dish to party star.
- Fresh herbs like dill or chives scattered on top at the last second add visual appeal and a fresh note.
Pin It These have become my go-to recipe when I want something that feels special without requiring any fancy technique or exotic ingredients. The first time someone asks you to make them again, you'll know you've found something worth keeping.
Recipe FAQs
- → How do I achieve ultra-crispy potatoes?
Parboiling potatoes before baking softens them, then smashing increases surface area for crispiness. Baking at high heat in olive oil and butter mixture ensures a golden, crunchy texture.
- → Can I use different types of potatoes?
Baby or Yukon gold potatoes are best for their creamy texture and crisping ability, but feel free to experiment with similar waxy varieties.
- → What is the role of Parmesan cheese in this dish?
Parmesan adds a savory, nutty flavor and helps create a flavorful crust when baked with garlic and butter.
- → Is smoked paprika necessary?
Smoked paprika is optional but provides subtle smoky warmth that enhances overall flavor complexity.
- → How can I serve these potatoes?
Enjoy as a side with grilled meats or as a snack paired with sour cream, aioli, or your preferred dipping sauce.