Crispy Baked Smashed Potatoes

I still remember the first time I made these Crispy Baked Smashed Potatoes. I was looking for something satisfying but different—something that could stand out at dinner without stealing the show completely. That night, as they came out of the oven golden and sizzling, the smell of roasted garlic and butter filled my kitchen. The crunch of the first bite was enough to make them an instant favorite at home. Now, they’re on rotation almost every week, and not once have they come back from the table untouched.

Why You’ll Love This Recipe

You’ll love these smashed potatoes because they are simple yet packed with flavor. They’re crispy on the outside, creamy on the inside, and perfectly seasoned. You get all the comfort of roasted potatoes with a gourmet twist thanks to the garlic, smoked paprika, and Parmesan topping. Whether you’re serving guests or just feeding the family, this recipe never disappoints.

Versatile

These crispy smashed potatoes are truly flexible. They work beautifully as a side dish for nearly anything—grilled chicken, baked fish, or a vegetarian main. Want to serve them as a party snack? Just add a bowl of spicy mayo or herbed yogurt dip, and they’ll be gone in minutes. You can even switch up the toppings by using different herbs or cheeses.

Budget-Friendly

You don’t need fancy ingredients to make this dish. Baby potatoes, garlic, and pantry spices are all you need for the base. Even with the Parmesan and fresh parsley, the cost per serving stays low, making it an excellent recipe if you’re cooking on a budget. Plus, it’s filling and hearty, so a little goes a long way.

Ingredients for Crispy Baked Smashed Potatoes

• 1½ pounds baby potatoes (red or Yukon Gold)

• 3 tablespoons olive oil

• 3 cloves garlic, minced

• ½ teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon smoked paprika (optional)

• ¼ cup grated Parmesan cheese

• 2 tablespoons unsalted butter, melted

• 2 tablespoons chopped fresh parsley (for garnish)

These ingredients are easy to find, and you likely already have most of them in your kitchen. The combination of garlic, butter, and Parmesan makes the flavor rich, while the smoked paprika adds a hint of warmth. Fresh parsley brings in a final touch of color and freshness right before serving.

How to Make Crispy Baked Smashed Potatoes

Making these Crispy Baked Smashed Potatoes is one of my favorite things to do in the kitchen. The process is simple and enjoyable, and the result is incredibly satisfying. The secret lies in the smashing—just enough pressure to flatten the potatoes, but not too much that they fall apart. Each step helps build those crispy edges and fluffy centers we all love. Here’s exactly how I do it from start to finish.

Step-by-Step Instructions for Making

1. Boil the Potatoes
To begin, I bring a large pot of salted water to a boil. While the water is heating, I rinse the baby potatoes and check for any dirt or imperfections. Once the water reaches a full boil, I gently add the potatoes and let them cook for about 15 to 20 minutes. I always test them by piercing one with a fork—it should slide in easily without resistance. That’s how I know they’re done. Then I drain them and allow them to cool for a few minutes so they’re easier to handle.

2. Prepare the Baking Sheet
While the potatoes are cooling, I preheat the oven to 425°F (220°C). I either line a baking sheet with parchment paper or brush it lightly with olive oil to prevent sticking. A well-prepared pan is key for getting that crisp bottom on each potato.

3. Smash the Potatoes
Once they’ve cooled a bit, I place the potatoes evenly across the baking sheet. Using the bottom of a sturdy glass or a potato masher, I press down on each potato until it’s about ½-inch thick. I make sure not to press too hard because I want the potatoes to stay in one piece while still creating cracks and crevices that will turn wonderfully crispy in the oven.

4. Add Seasoning and Cheese
Next, I prepare the flavorful coating. In a small bowl, I mix together olive oil, melted butter, minced garlic, salt, black pepper, and smoked paprika. I stir everything well until combined. Then, using a pastry brush or spoon, I drizzle and spread this mixture over each smashed potato. I finish this step by sprinkling a generous layer of grated Parmesan cheese over the top. The cheese melts into the potatoes while baking and adds a slightly salty, savory finish.

5. Bake Until Crispy
Now it’s time to bake. I place the sheet in the preheated oven and let the potatoes roast for 25 to 30 minutes. I keep an eye on them toward the end—once the edges look browned and crispy, they’re ready. If I want an extra crunch, I turn on the broiler for the last 2 to 3 minutes, watching very carefully to avoid burning. This gives them a golden, crisp top that’s absolutely irresistible.

6. Garnish and Serve
As soon as they’re out of the oven, I sprinkle chopped fresh parsley on top. The bright green color adds a nice contrast and a bit of freshness. I usually serve them immediately while they’re still hot and the cheese is gooey. These potatoes pair beautifully with all kinds of dips—spicy mayo, garlic aioli, sour cream, or even plain yogurt mixed with herbs.

Quick and Easy

One of the best things about this recipe is how easy it is. The steps are straightforward, and the ingredients are common. There’s nothing complicated to manage, and yet the results look and taste like something much fancier than they are. This makes it perfect for busy nights or last-minute entertaining.

Customizable

I also love how customizable these potatoes are. You can swap out Parmesan for cheddar, mozzarella, or even a dairy-free option. Not a fan of paprika? Leave it out or try chili flakes instead. You can add chopped chives, rosemary, or thyme for a different flavor twist. If you want to make them more filling, top them with cooked beef bits, sautéed onions, or even a drizzle of vegan cheese sauce. The possibilities are endless, and that’s what keeps the recipe fresh each time.

Crowd-Pleasing

Every time I make these crispy smashed potatoes for a gathering, they disappear in minutes. Guests always ask for the recipe, and even picky eaters go back for seconds. They’re warm, crunchy, garlicky, and just salty enough from the cheese. Because they’re vegetarian and easy to adjust, they also suit a wide range of dietary needs, making them ideal for potlucks or family dinners.

FAQs

Can I use regular-sized potatoes instead of baby potatoes?
Yes, you can. Just cut larger potatoes into smaller pieces before boiling. Make sure they’re similar in size so they cook evenly. After boiling, smash them the same way.

What’s the best way to smash the potatoes?
Use the bottom of a sturdy glass, cup, or a potato masher. Press gently until each potato is about ½-inch thick. Don’t overdo it—they should stay in one piece but have broken surfaces for crispiness.

Can I make these ahead of time?
Absolutely. You can boil and smash the potatoes earlier in the day. When you’re ready to serve, season and bake them. They reheat well too—just pop them in a hot oven for 10 minutes to bring back the crunch.

Are these potatoes gluten-free?
Yes, this recipe is naturally gluten-free. Just make sure your Parmesan and spices are labeled gluten-free, especially if serving someone with celiac disease.

What can I use instead of Parmesan?
You can try grated cheddar, vegan cheese, or nutritional yeast for a dairy-free version. Each gives a different flavor but still works well.

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