Save There's something about the smell of garlic hitting hot butter that makes me stop whatever I'm doing and pay attention. I discovered these smashed potatoes by accident one Sunday when I had company coming over and was tired of the usual fluffy mashed routine. I grabbed some baby potatoes, decided to roast them instead, and scattered Parmesan over the top like I was improvising a new dessert topping. What emerged from the oven was crispy edges with a tender center, and everyone at the table kept going back for more. It became the thing people asked for.
I remember making these for a potluck where someone else was bringing the main course, and I was nervous about a potato side feeling underwhelming. By the time dinner rolled around, my dish was the empty one, and someone actually asked if I'd made them from scratch or if I was hiding a restaurant secret. Turns out golden, cheesy, herb-studded potatoes are the kind of side dish that steals the show when done right.
Ingredients
- Baby Yukon Gold or red potatoes (1.5 lbs): These varieties hold their shape during cooking instead of turning mealy, and their smaller size means they cook evenly and smash perfectly without becoming gluey.
- Olive oil and melted butter (2 tbsp each): The combination creates a golden, flavorful base that helps the edges crisp up beautifully in the oven.
- Garlic, minced (3 cloves): Fresh minced garlic scatters throughout and becomes fragrant and sweet during roasting, no harsh raw bite.
- Sea salt and black pepper (1 tsp and ½ tsp): These are your seasoning foundation, taste as you go because potatoes need more salt than you'd initially think.
- Smoked paprika (½ tsp, optional): This adds a subtle warmth and depth that makes people ask what your secret ingredient is.
- Freshly grated Parmesan cheese (½ cup): Grate it yourself just before cooking so it melts into the potatoes instead of clumping, the difference is noticeable and worth the thirty seconds of effort.
- Fresh parsley and chives (2 tbsp and 1 tbsp): These go on at the end to keep their bright, fresh flavor from disappearing into the heat.
Instructions
- Heat your oven and prepare:
- Preheat to 425°F and line a baking sheet with parchment or a light spray of nonstick oil. This temperature is hot enough to crisp edges without burning the cheese.
- Cook the potatoes until tender:
- Place scrubbed potatoes in cold salted water, bring to a boil, and cook 15 to 20 minutes until they're fork-tender but still holding together. You want cooked through, not falling apart.
- Steam-dry them briefly:
- Drain well and let them sit in the colander for 2 minutes so excess moisture evaporates. This step makes the difference between crispy edges and soggy ones.
- Smash gently onto the baking sheet:
- Arrange potatoes on your sheet and use a glass bottom or potato masher to flatten each to about half an inch thick. Think of it as creating little edible platforms rather than pulverizing them into submission.
- Mix and drizzle your seasoning blend:
- Whisk together the olive oil, melted butter, minced garlic, salt, pepper, and paprika, then drizzle evenly across all the potatoes. This distribution is what makes every bite consistent.
- Scatter the Parmesan:
- Sprinkle your freshly grated cheese evenly over the potatoes. It will melt into the crevices and create those irresistible crispy-cheesy bits.
- Roast until golden:
- Bake for 20 to 25 minutes until the edges are deeply golden and crispy. Start checking around the 18-minute mark so you don't miss the moment they go from perfect to overdone.
- Finish with herbs and serve:
- Pull them from the oven, top with fresh parsley and chives, add extra Parmesan if you're feeling generous, and serve while they're still hot. Cold potatoes lose their magic.
Save What strikes me most is how a side dish can become the reason people want to come over. There's something about offering someone food that looks deliberately crispy and tastes unexpectedly rich that makes them feel seen and cared for. These potatoes somehow do that.
The Crispy Edge Is Everything
The magic in these potatoes lives entirely in those golden, shattered edges where the cheese and butter have caramelized just enough to develop color and crunch. I learned this the hard way by under-roasting my first batch, thinking they were done when they were still soft all the way through. Once I started watching for that deep golden moment around the 22 to 24 minute mark, everything changed. The contrast between the crispy perimeter and the tender center is what makes people reach for seconds instead of politely pushing them around their plate.
Why Fresh Herbs Make a Difference
I used to add the herbs earlier, thinking they'd infuse throughout the roasting, but they either turned bitter or disappeared entirely. Now I scatter them right at the end like confetti, and that decision alone transformed these from good to the version people request by name. Chives add a subtle onion whisper, parsley brings a bright freshness, and together they cut through the richness of the cheese and butter in a way that makes you want another bite instead of feeling overly full.
Storage and Reheating
Leftovers keep in an airtight container for up to three days, though I'll be honest—they rarely last that long at my house. Reheating is possible but loses some of that signature crispness, so consider cooking just enough for your meal rather than banking on next-day versions. If you must reheat, a quick 10 minutes in a 400°F oven restores some of the texture instead of microwaving them into mushiness.
- Store cooled potatoes in a sealed container in the refrigerator, separate from other foods so the cheese doesn't absorb moisture.
- For a crispy revival, spread leftover potatoes on a baking sheet and warm at 400°F for about 10 minutes until edges firm up again.
- These pair beautifully with roasted chicken, simple grilled fish, or a big salad if you want to make them the star of a vegetarian dinner.
Save These smashed potatoes taught me that simple ingredients don't make simple food, just honest food. They're the kind of dish that feels like showing up for people.
Recipe Questions & Answers
- → What potatoes work best for smashing?
Baby Yukon Gold or red potatoes are ideal because they hold shape well while becoming tender inside, offering a perfect texture contrast.
- → How can I make the edges extra crispy?
Broil the smashed potatoes for 2-3 minutes after baking to achieve a golden, crunchy exterior without drying the interior.
- → Can I substitute Parmesan cheese?
Pecorino Romano or a vegan hard cheese can be used as alternatives, providing a similar savory and salty flavor profile.
- → What herbs enhance the flavor?
Fresh parsley and chives add freshness and a mild onion note that complements the garlic and Parmesan beautifully.
- → Is there a recommended cooking temperature?
Baking at 425°F (220°C) ensures the potatoes crisp up nicely while maintaining a fluffy inside.
- → How should the garlic be prepared?
Minced garlic mixed with olive oil and butter releases robust flavor that infuses the potatoes during baking.