Save I stumbled on smashed potatoes by accident one Sunday when I overboiled a batch and thought I'd ruined dinner. Instead of tossing them, I flattened them onto a sheet pan, drizzled whatever I had in the fridge, and baked them until they crisped. The edges turned golden and crunchy, the centers stayed soft, and my family ate every last one. Now it's the only way I make potatoes when I want something that feels special without the fuss.
The first time I made these for guests, I heard someone scraping their fork across the pan to get the last cheesy bits stuck to the parchment. No one said much while they ate, just quiet chewing and the occasional hum of approval. That's when I knew this recipe was a keeper.
Ingredients
- Baby Yukon Gold or red potatoes: Their thin skins crisp beautifully and their creamy flesh holds up to smashing without turning gluey.
- Olive oil: Helps the edges get golden and adds a fruity richness that balances the butter.
- Unsalted butter: Melted and brushed over the tops, it creates those irresistible browned spots.
- Garlic: Fresh minced garlic turns sweet and mellow in the oven, clinging to every craggy surface.
- Sea salt and black pepper: Simple seasonings that let the potato flavor shine through.
- Smoked paprika: Optional, but it adds a subtle warmth and a hint of smokiness that surprises people.
- Parmesan cheese: Freshly grated melts into the crevices and crisps into salty, nutty lace at the edges.
- Fresh parsley and chives: A bright, herby finish that cuts through the richness and makes everything feel alive.
Instructions
- Preheat and Prep:
- Set your oven to 425°F and line a baking sheet with parchment so nothing sticks. This high heat is what gives you those crispy, golden edges.
- Boil the Potatoes:
- Drop the potatoes into cold salted water, bring it to a boil, and cook until a fork slides in easily, about 15 to 20 minutes. Don't overcook or they'll fall apart when you smash them.
- Drain and Dry:
- Pour them into a colander and let them sit for a couple minutes to steam off excess moisture. Drier potatoes crisp up better.
- Smash:
- Arrange them on the baking sheet and gently press each one down with the bottom of a glass or a masher until they're about half an inch thick. The cracks and uneven edges are where the magic happens.
- Season:
- Whisk together the olive oil, melted butter, garlic, salt, pepper, and smoked paprika, then drizzle it all over the smashed potatoes, making sure every one gets some love.
- Add Cheese:
- Scatter the Parmesan evenly over the tops so it melts into the nooks and crisps along the edges.
- Bake:
- Slide the pan into the oven and bake for 20 to 25 minutes, until the edges are deeply golden and crunchy.
- Finish and Serve:
- Pull them out, shower with fresh herbs, and add a little extra Parmesan if you're feeling generous. Serve them hot while they're still crackling.
Save One winter evening, I served these alongside roast chicken and watched my youngest pick every crispy edge off her plate before touching the centers. She looked up at me, cheeks full, and said they tasted like the best part of French fries and mashed potatoes had a baby. I couldn't have described them better myself.
How to Get Them Extra Crispy
If you want restaurant-level crunch, switch your oven to broil for the last 2 to 3 minutes and watch them closely. The tops will blister and the Parmesan will bubble into crispy, salty clouds. Just don't walk away, they can go from perfect to burned in seconds.
Flavor Variations to Try
Swap the Parmesan for Pecorino Romano if you like a sharper, saltier bite, or try a vegan hard cheese if you're avoiding dairy. I've also tossed them with lemon zest and rosemary instead of chives for a brighter, more aromatic version that pairs beautifully with fish.
Serving Suggestions and Storage
These are perfect alongside grilled steak, roasted chicken, or a simple green salad. They're also incredible with a dollop of sour cream, Greek yogurt, or even a drizzle of hot honey if you're feeling adventurous. Leftovers can be stored in the fridge and reheated in a hot oven to crisp them back up, though they rarely last that long.
- Serve them straight from the oven for maximum crunch.
- Reheat leftovers at 400°F for 8 to 10 minutes to restore the crispy edges.
- Double the batch if you're feeding a crowd, they disappear fast.
Save These potatoes have become my go-to when I want to feel like I've made something impressive without breaking a sweat. They're proof that the best recipes often come from happy accidents and a willingness to just see what happens.
Kitchen Guide
- → What type of potatoes work best?
Baby Yukon Gold or red potatoes are ideal for their creamy texture and ability to crisp up nicely when smashed and baked.
- → Can I make them extra crispy?
Yes, broiling the smashed potatoes for 2-3 minutes after baking adds a delightful extra crunch to the edges.
- → What herbs complement the dish?
Fresh parsley and chives add bright, fresh notes that perfectly balance the rich Parmesan and garlic flavors.
- → Are there alternative cheeses to Parmesan?
Pecorino Romano or a vegan hard cheese substitute can be used to vary the flavor or accommodate dietary needs.
- → How do I prevent potatoes from becoming mushy?
Boil until just fork-tender without overcooking, then steam-dry before smashing to retain firmness and texture.
- → Can I prepare these ahead of time?
Parboil and smash the potatoes in advance, then refrigerate. Bake fresh just before serving for best texture.