Save I discovered these potatoes by accident one weeknight when I was trying to use up baby potatoes and had leftover garlic butter from a dinner party. The smashing technique came to me on a whim, and when they emerged from the oven golden and impossibly crispy, I couldn't stop eating them straight off the pan. Now they're my go-to when I need something that feels fancy but comes together in an hour.
My friend Sarah asked what I was bringing to her game night, and I hesitated because these felt too simple to offer. But I made a batch anyway, and within minutes they were gone—people were genuinely fighting over the last pieces. That's when I realized the best recipes aren't always the most complicated ones.
Ingredients
- Baby or Yukon gold potatoes, 1.5 lbs (700 g), halved: These smaller potatoes parboil evenly and cook through without drying out; if you use russets, cut them smaller so they don't take too long.
- Olive oil, 2 tbsp: The first coating helps them brown and crisp up in the oven.
- Salt and freshly ground black pepper: Use fresh pepper here because it actually makes a noticeable difference in flavor.
- Unsalted butter, 4 tbsp, melted: Butter carries the garlic flavor and creates that golden, crispy crust you're after.
- Garlic, 4 cloves, finely minced: Don't use jarred garlic for this—fresh minced garlic gets toasty and sweet as it roasts.
- Grated Parmesan cheese, ½ cup (50 g): Buy a wedge and grate it yourself if you can; the pre-grated stuff has anti-caking agents that make the coating less creamy.
- Italian seasoning, 1 tsp: This is your shortcut to complexity without thinking too hard about it.
- Smoked paprika, ½ tsp (optional): Add this if you want a whisper of smokiness and a slightly deeper color.
- Fresh parsley, 2 tbsp, chopped: A last-minute garnish that makes everything look like you actually tried.
Instructions
- Heat your oven and prep:
- Set your oven to 425°F (220°C) and line a baking sheet with parchment paper or give it a light grease. This temperature is hot enough to crisp the potatoes without burning them.
- Parboil the potatoes:
- Bring a large pot of salted water to a rolling boil and add your halved potatoes. Boil for about 12 minutes until they're just fork-tender but still holding their shape. Drain them and let them cool for a minute so they're easier to handle.
- Smash with purpose:
- Place the cooled potatoes cut-side down on your baking sheet and use the bottom of a sturdy glass or a potato masher to gently smash each one to about ½-inch thick. Don't pulverize them; you want them flat but still in one piece.
- First coat of oil:
- Drizzle the smashed potatoes lightly with olive oil and sprinkle with salt and pepper. Toss gently or use your hands to make sure everything gets touched.
- Make the garlic Parmesan mixture:
- In a small bowl, whisk together the melted butter, minced garlic, grated Parmesan, Italian seasoning, and smoked paprika if you're using it. The mixture should look loose and fragrant.
- Coat generously:
- Spoon or brush this mixture over each smashed potato, making sure to get into the crevices. Don't be shy; this is where all the flavor lives.
- Bake until golden:
- Slide the baking sheet into your preheated oven and bake for 30 to 35 minutes, until the edges are deep golden brown and crispy. You'll know they're ready when the kitchen smells like toasted garlic and butter.
- Optional broil for extra crunch:
- For ultra-crispy results, turn on the broiler for the last 2 to 3 minutes, watching closely so the Parmesan doesn't burn. Then scatter fresh parsley over the top and serve warm.
Save There's something special about food that people eat standing up in the kitchen before they even sit down. These potatoes have that power, and watching people's faces light up when they realize it's just potatoes makes me genuinely happy.
The Secret to Ultra-Crispiness
The magic happens in three places: the parboiling gives the potatoes a head start so they cook through evenly, the smashing creates more surface area for crisping, and the high oven temperature does the actual work. I learned this the hard way after making limp potatoes twice before I stopped trying to shortcut the process.
What to Serve Them With
These work as a side dish next to grilled chicken or steak, but they're honestly good enough to be the star of the plate. I've also served them as an appetizer at parties with a dollop of sour cream on the side, and they disappeared before I could even sit down.
Variations Worth Trying
Once you master the basic recipe, the combinations are endless and limited only by what's in your pantry. I've made versions with rosemary instead of Italian seasoning, swapped Pecorino Romano for a sharper bite, and even added crispy bacon bits to the coating because sometimes more is actually better.
- Try grated cheddar mixed with the Parmesan for a more savory, umami depth.
- Add crispy bacon crumbles or pancetta to the garlic butter mixture before spooning it on.
- Use fresh rosemary or thyme instead of Italian seasoning for a more herbaceous flavor.
Save These potatoes prove that sometimes the most beloved recipes are the simplest ones, and that the joy in cooking often comes from how people react when they taste what you've made. Make them once and they'll become a regular in your rotation.
Recipe FAQ Section
- → What type of potatoes work best?
Baby potatoes or Yukon golds are ideal due to their size and creamy texture, allowing for perfect smashing and crispiness.
- → How can I achieve extra crispiness?
Broiling the potatoes for 2-3 minutes at the end of baking enhances the crispy golden crust.
- → Can smoked paprika be omitted?
Yes, smoked paprika is optional but adds a subtle smoky depth to the flavor profile.
- → What is the purpose of parboiling the potatoes?
Parboiling softens the potatoes slightly, ensuring they cook evenly and smash easily before baking.
- → Are these suitable for gluten-free diets?
When using certified gluten-free Parmesan, this dish is naturally gluten-free.