Save Pin
When you need something that's equal parts crunchy, buttery, and fluffy, these baked smashed potatoes with garlic and Parmesan totally hit the spot. You just need a few basics from your kitchen and a hands-on approach—nothing fancy, but everyone ends up wowed. Whenever I crave comfort food, or want an easy crowd-pleaser, this is what I grab. They work great as a party snack or even for holidays.
Honestly, I've never had leftovers with these. Once I nailed the method, my family fought over those crunchy bits and now it's the one thing they ask me to make for every get-together.
Delicious Ingredients
- Fresh parsley: chopped, about two tablespoons, brings a pop of green and fresh herby flavor Flat leaf is the way to go
- Unsalted butter: two tablespoons, melted, adds lots of richness Go with a good brand if you can
- Parmesan cheese: grated, a quarter cup, nothing beats the flavor if you grate it yourself
- Smoked paprika: a half teaspoon, adds a warm, deep flavor The dark red kind is the most flavorful
- Salt and cracked pepper: half a teaspoon each Use good salt and fresh pepper if possible
- Fresh garlic: three cloves, minced, real garlic gives tons of taste Just pick firm, tight bulbs
- Olive oil: three tablespoons, the California kind is buttery If not, any good olive oil does the trick
- Baby potatoes: about one and a half pounds, red or Yukon Gold Choose similar sized ones for even baking and creamy centers
Easy-To-Follow Steps
- Finish and Plate Up:
- Straight from the oven, sprinkle loads of chopped parsley over the hot potatoes Pile them onto a plate and put out some dips like tangy sour cream, mayo with chili, or garlicky aioli
- Bake It Up:
- Pop the tray into your oven and roast twenty five to thirty minutes, till the bottoms get golden and the tops look caramelized If you want that extra crunch, crank up the broiler for the last couple minutes but keep an eye out—they can burn quickly
- Brush On The Goodness:
- In a mixing bowl, stir together both olive oil and melted butter with the minced garlic, smoked paprika, salt, pepper, and a little oregano if you have some Take a pastry brush and coat every potato's surface, edges too, for maximum crunch Sprinkle them all with Parmesan
- Give 'Em A Smash:
- Arrange potatoes on your lined tray a little apart Then use the bottom of a glass or a potato masher to flatten each one gently till they're about a half inch thick Don't stress if the edges get a bit messy—those parts get extra crunchy
- Prep Your Tray:
- As the potatoes cool, switch your oven on to four twenty five Fahrenheit (two twenty Celsius) and lay parchment or drizzle oil on a rimmed baking tray That saves you loads of cleanup and sticks less
- Start Cooking The Potatoes:
- Add the whole potatoes into a big pot filled with cold water, cover with plenty of water, and toss in a handful of salt. Heat it up till boiling, then simmer about fifteen to twenty minutes; they should be soft but not mushy. Drain them and let them rest till cool enough to handle
Save Pin
Good To Know
- Keeping the peels means you get lots of fiber
- Vegetarian by nature and you can tweak for any dietary needs
- Leftover potatoes crisp right back up in the oven or air fryer
I always go for real smoked paprika here because it gives a hint of earthy depth you can't fake My kids are obsessed with the gold crispy corners from mashing and roasting
Keep 'Em Fresh
Tuck leftovers in a sealed container in your fridge and they'll be good for up to three days To re-crisp, lay 'em on a tray and bake at three seventy five Fahrenheit till the outsides get crunchy Microwaving ruins the crispy part so skip that
Save Pin
Swap Options
No baby potatoes? Use bigger Yukon Gold or red ones and just chop them small If you don't do dairy, leave out the Parmesan or grab any non-dairy cheese you like Only want oil? Skip the butter for olive oil instead—still turns out great
How To Serve
These work with anything—grilled chicken, burgers, or roasted salmon Set them out with little bowls of herby pesto, spicy ketchup, or creamy tzatziki and just watch everyone grab them fast
Background Info
Loads of cultures see crispy roasted potatoes as the ultimate comfort food and party dish Smashing and roasting started in rustic European kitchens but now it's loved on pub menus and all around the globe because nothing beats those golden edges
Common Recipe Questions
- → Which potatoes should I pick for smashing and baking?
Grab some small Yukon Golds or red potatoes. They hold up well and make the finished bites extra creamy inside with a crispy outside.
- → What’s the best way to get those crispy corners on smashed potatoes?
Make sure your pan’s hot, spread out the potatoes so they aren’t touching, and use plenty of oil. Turn the broiler on at the end for the super crunch.
- → Can you make these potatoes earlier?
Sure thing. Boil them ahead and stash them in the fridge. Later, just smash, season, and bake when you’re set to eat. They’ll come out great.
- → What extras taste good on top or on the side?
Scatter fresh parsley, add more Parmesan, or sprinkle some chili flakes. Sauces like garlic mayo or classic sour cream make them even better.
- → Do you need to toss in smoked paprika?
It’s totally up to you. Smoked paprika brings a hint of smoky taste, but they’re just as good without it if you skip.