There’s something magical about the smell of garlic and butter wafting through the kitchen, especially when it comes from crispy smashed potatoes. I often think back to family gatherings where my own mom would whip up these delicious treats as a side dish. When you take that first bite, the soft interior mingles perfectly with the crunchy outer layer. This recipe matters because it brings memories of laughter around the dinner table, and it’s so easy to make. You will love how the Parmesan cheese adds a delightful savory note, making these potatoes a standout dish. What’s special about this recipe is how it transforms everyday baby potatoes into something truly irresistible.
why make this recipe
You should make crispy smashed potatoes because they are an excellent side dish for any meal. They are simple to prepare, yet packed with flavor. The combination of garlic butter and Parmesan cheese creates a taste that everyone loves. Plus, the texture is fun; the crispy edges and soft centers make for a satisfying bite. Whether you’re hosting a dinner party or just looking for something tasty to accompany your weekday meal, these potatoes are sure to impress.
how to make Crispy Smashed Potatoes
Ingredients
- 1.5 pounds baby potatoes (Yukon Gold or red potatoes recommended)
- 3 tablespoons olive oil (extra virgin preferred)
- 4 tablespoons unsalted butter, softened
- 4 large garlic cloves, minced
- 1/4 cup (25 g) grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
- Optional: pinch of red pepper flakes
- Optional: 1 teaspoon lemon zest
Directions
- Place 1.5 pounds of baby potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over high heat, then reduce to medium and simmer for 15-20 minutes, or until potatoes are fork-tender but not falling apart. Drain well and let cool for 5 minutes.
- Preheat oven to 450°F (230°C).
- In a small mixing bowl, combine 4 tablespoons softened unsalted butter, 4 minced garlic cloves, and 3 tablespoons olive oil. Stir in a pinch of salt and freshly ground black pepper. Let the mixture sit for 5 minutes to infuse the garlic flavor.
- Line a rimmed baking sheet with parchment paper or lightly grease it. Arrange the boiled potatoes in a single layer. Using a potato masher or the bottom of a sturdy glass, gently press down on each potato until about 1/2 inch thick, but still in one piece.
- Generously brush each smashed potato with the prepared garlic butter mixture, making sure to get the butter into all the nooks and crannies.
- Bake in the preheated oven for 20-25 minutes, or until edges are golden brown and crispy. Halfway through baking, flip the potatoes gently, brush again with garlic butter, and sprinkle 1/4 cup grated Parmesan cheese over the top.
- Remove from oven and sprinkle with fresh chopped parsley and, if desired, a pinch of red pepper flakes or lemon zest. Season with additional salt and pepper if needed. Serve immediately.
how to serve Crispy Smashed Potatoes
Crispy smashed potatoes can be served hot as a delicious side dish with your favorite main courses. They pair wonderfully with grilled meats, roasted chicken, or even atop a fresh salad for added crunch. You can also serve them at parties as finger food; just let guests pick their own!
how to store Crispy Smashed Potatoes
If you have leftovers, store the crispy smashed potatoes in an airtight container in the refrigerator. They will keep well for about 2-3 days. To reheat, place them in the oven or an air fryer to regain some of their crunch.
tips to make Crispy Smashed Potatoes
- Make sure to boil the potatoes until they are tender to ensure a soft center.
- Press down gently when smashing the potatoes; you want them flattened, but not broken into pieces.
- Feel free to add additional herbs like rosemary or thyme for extra flavor.
variation
For a different twist, try adding a sprinkle of smoked paprika or grated cheddar cheese instead of Parmesan. You can also use sweet potatoes for a healthier alternative, and adjust the baking time if using larger pieces.
FAQs
- Can I use larger potatoes instead of baby potatoes?
- Yes, you can use larger potatoes. Just cut them into smaller chunks before boiling.
- How can I make these potatoes spicier?
- Adding a pinch of red pepper flakes or some cayenne pepper to the garlic butter mixture can give them a spicy kick.
- Can I make these potatoes ahead of time?
- Yes, you can boil and smash the potatoes ahead of time and then bake them just before serving.
Crispy Smashed Potatoes
Ingredients
Main Ingredients
- 1.5 pounds baby potatoes (Yukon Gold or red) Recommended variety
- 3 tablespoons olive oil (extra virgin preferred)
- 4 tablespoons unsalted butter, softened
- 4 large garlic cloves, minced
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped For garnish
- Salt and freshly ground black pepper, to taste
- Optional: pinch of red pepper flakes For added spice
- Optional: 1 teaspoon lemon zest For a fresher taste
Method
Preparation
- Place 1.5 pounds of baby potatoes in a large pot and cover with cold water. Add a pinch of salt.
- Bring to a boil over high heat, then reduce to medium and simmer for 15-20 minutes, or until potatoes are fork-tender but not falling apart. Drain well and let cool for 5 minutes.
- Preheat oven to 450°F (230°C).
- In a small mixing bowl, combine 4 tablespoons softened unsalted butter, 4 minced garlic cloves, and 3 tablespoons olive oil. Stir in a pinch of salt and freshly ground black pepper. Let the mixture sit for 5 minutes to infuse the garlic flavor.
- Line a rimmed baking sheet with parchment paper or lightly grease it. Arrange the boiled potatoes in a single layer.
- Using a potato masher or the bottom of a sturdy glass, gently press down on each potato until about 1/2 inch thick, but still in one piece.
Baking
- Generously brush each smashed potato with the prepared garlic butter mixture, making sure to get the butter into all the nooks and crannies.
- Bake in the preheated oven for 20-25 minutes, or until edges are golden brown and crispy.
- Halfway through baking, flip the potatoes gently, brush again with garlic butter, and sprinkle 1/4 cup grated Parmesan cheese over the top.
- Remove from oven and sprinkle with fresh chopped parsley, and if desired, a pinch of red pepper flakes or lemon zest. Season with additional salt and pepper if needed.
- Serve immediately.