Save I wasn't trying to impress anyone the night I first smashed potatoes with the bottom of a jar. I'd overboiled them slightly and thought, why not just flatten these and see what happens? What came out of the oven was a revelation: crispy, golden edges that shattered like glass, creamy middles that melted on the tongue, and a garlicky, cheesy crust I couldn't stop picking at. I've never boiled a potato whole since.
I made these for a potluck once, and someone asked if I'd catered them. I laughed because I'd literally smashed them with a coffee mug twenty minutes earlier. They vanished before the main course, and I had to promise the recipe to three different people. Now I double the batch every time.
Ingredients
- Baby Yukon Gold or red potatoes: Their thin skins crisp beautifully and the flesh stays buttery, no peeling required.
- Olive oil: Helps the outsides turn golden and adds a fruity richness that butter alone can't achieve.
- Unsalted butter, melted: This is where the magic happens, pooling into every crevice and browning in the oven.
- Garlic, minced: Fresh garlic toasts as it bakes and perfumes the whole sheet pan.
- Sea salt: Flaky salt on top after baking makes each bite pop.
- Freshly ground black pepper: A little heat that cuts through the richness.
- Smoked paprika: Optional, but it adds a subtle campfire warmth I can't resist.
- Freshly grated Parmesan cheese: Pre-shredded won't melt the same way, grate it yourself for that lacy, crispy crust.
- Fresh parsley and chives: Bright, grassy notes that wake up the whole dish right before serving.
Instructions
- Preheat and prep:
- Get your oven to 425°F and line a baking sheet with parchment. This prevents sticking and makes cleanup a breeze.
- Boil the potatoes:
- Drop them into cold salted water, bring to a boil, and cook until fork-tender, about 15 to 20 minutes. Don't let them fall apart or they won't smash cleanly.
- Steam-dry:
- Drain them well and let them sit in the colander for a couple of minutes. This dries the skins so they crisp up instead of steaming in the oven.
- Smash gently:
- Arrange them on the sheet and press down with a glass or masher until they're about half an inch thick. You want them flattened but still holding together.
- Drizzle the magic:
- Mix olive oil, melted butter, garlic, salt, pepper, and paprika in a small bowl, then pour it all over the smashed potatoes. Make sure every nook gets some.
- Add the Parmesan:
- Sprinkle it evenly over the tops. It'll melt into a golden, lacy crust that crisps beautifully.
- Bake until golden:
- Roast for 20 to 25 minutes until the edges are crispy and deep gold. If you want them even crunchier, broil for two minutes at the end.
- Garnish and serve:
- Toss on fresh parsley, chives, and extra Parmesan if you're feeling indulgent. Serve them hot, straight from the pan.
Save The first time I served these at a Sunday dinner, my brother-in-law ate six of them before touching anything else on his plate. He looked up, butter on his chin, and said, "These are dangerously good." I knew then I'd created something that would outlast any roast or casserole on the table.
How to Get the Crispiest Edges
The secret is in the smash. You want the potatoes flat enough that the edges make contact with the hot pan, but not so thin they disintegrate. I use the bottom of a sturdy drinking glass and press just until I hear a gentle crack. After baking, if they're not crispy enough, I slide them under the broiler for two minutes and watch them like a hawk. That final blast of heat turns them from golden to shatteringly crisp.
Variations You'll Actually Use
I've tossed these with everything from rosemary and lemon zest to chili flakes and pecorino. One time I ran out of Parmesan and used sharp cheddar, it was different but just as addictive. You can also swap the butter for more olive oil if you want to keep them dairy-light, though I wouldn't skip the cheese unless you absolutely have to.
Serving and Storage Tips
These are best eaten hot from the oven when the edges are still crackling. If you have leftovers, reheat them in a hot skillet or under the broiler, the microwave will make them sad and limp. I've also served them with a dollop of sour cream or garlicky yogurt on the side, and they're perfect for mopping up any sauce left on your plate.
- Store leftovers in an airtight container in the fridge for up to two days.
- Reheat in a 400°F oven for five to seven minutes to restore crispiness.
- Double the batch if you're feeding a crowd, they go faster than you think.
Save Every time I pull these out of the oven, I'm reminded that the best recipes aren't complicated, they're just honest. Butter, garlic, cheese, and a little bit of heat can turn the humblest ingredient into something you'll crave all week.
Recipe FAQ
- → How do I achieve crispy edges on smashed potatoes?
Ensure potatoes are thoroughly drained and slightly dried before smashing. Use a hot oven (425°F) and allow enough baking time to crisp the edges. For extra crispiness, broil for 2-3 minutes at the end.
- → Can I use other types of potatoes?
Baby Yukon Gold or red potatoes work best for their size and texture, but other firm, waxy potatoes can be substituted for similar results.
- → What herbs complement the flavors best?
Fresh parsley and chives add brightness and aroma, perfectly balancing the richness of Parmesan and garlic.
- → Is it necessary to steam-dry the potatoes after boiling?
Yes, allowing potatoes to steam-dry helps remove excess moisture, promoting better crisping during baking.
- → Are there alternatives to Parmesan cheese?
Pecorino Romano can substitute well for a sharper flavor, or vegan hard cheeses can be used for dairy-free options.