Smashed Potatoes Recipe
This smashed potatoes recipe makes the perfect side dish—crispy on the outside, fluffy on the inside, and full of buttery flavor. Made with small Yukon Gold or red potatoes, olive oil, and Parmesan cheese, they’re simple to prepare and roast beautifully golden every time.
Ingredients
- Base
- 2 pounds small Yukon Gold or red potatoes
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional Flavor Boosts
- 2 tablespoons melted butter
- 3 cloves garlic minced
- ½ teaspoon smoked paprika
- For Serving
- ¼ cup grated Parmesan cheese
- 2 tablespoons fresh parsley chopped
- Sour cream or aioli for dipping
Instructions
- Boil the Potatoes
- Preheat your oven to 425°F (220°C). Place potatoes in a large pot, cover with salted water, and bring to a boil. Cook for 15–20 minutes until fork-tender. Drain and let steam-dry for 5 minutes.
- Prepare the Baking Sheet
- Line a baking sheet with parchment paper or oil lightly. Arrange potatoes evenly, leaving space between each one.
- Smash the Potatoes
- Use the bottom of a glass to gently press each potato to about ½ inch thick.
- Season Generously
- Brush with olive oil and sprinkle with salt, pepper, and paprika. Add minced garlic if desired.
- Roast Until Crispy
- Bake for 25–30 minutes, flipping halfway through, until golden and crisp. Broil 2–3 minutes for extra crunch.
- Finish & Serve
- Sprinkle with Parmesan cheese and parsley. Serve hot with sour cream or aioli.
Notes
- Make Ahead: Boil and smash potatoes ahead; roast just before serving.
- Crisp Tip: Don’t overcrowd the baking sheet; it helps them roast evenly.
- Flavor Variation: Add herbs like rosemary or thyme before roasting.
- Storage: Refrigerate leftovers up to 4 days in an airtight container.
- Reheat: Bake at 400°F for 10–12 minutes or air fry at 375°F for 5–6 minutes.