Save My college roommate used to make these potatoes whenever we had people over, and I swear the entire apartment building could smell them. We'd crowd into our tiny kitchen, taking turns smashing potatoes with an old drinking glass, laughing when a few went flying off the sheet pan. The secret she told me, whispered like it was contraband, was parboiling first. I still think about those nights whenever the garlic butter starts sizzling in the oven.
Last summer I made these for a backyard barbecue, and my brother-in-law, who normally politely side-starches everything, ate half the pan before dinner even started. He kept wandering back to the kitchen, claiming he was just checking on them. By the time I called everyone to eat, we had to scramble together a quick second batch because the first one had mysteriously vanished.
Ingredients
- 1.5 lbs baby or Yukon gold potatoes: Baby potatoes give you that perfect bite-size ratio, and Yukon golds have this natural creaminess that holds up beautifully to smashing
- 2 tbsp olive oil: Use this for the initial coating, it helps the edges crisp up before you even add the butter
- 1 tsp salt: Potatoes need salt at every stage, so season them here and again with the garlic butter
- ½ tsp freshly ground black pepper: Freshly ground makes such a difference here, it hits those little nooks and crannies better than pre-ground
- 4 tbsp unsalted butter, melted: Unsalted lets you control the salt level, and melted ensures even coverage over every smashed surface
- 4 cloves garlic, finely minced: Fresh garlic is non-negotiable, that powdered stuff will burn and turn bitter in the oven
- ½ cup grated Parmesan cheese: The real stuff, freshly grated, melts into those crispy edges creating these incredible salty crunch pockets
- 1 tsp Italian seasoning: This is my lazy way of adding oregano and basil without measuring a million things
- ½ tsp smoked paprika (optional): Adds this subtle smoky depth that makes people ask what your secret ingredient is
- 2 tbsp chopped fresh parsley: Mostly for that pop of green color, but it does add a nice fresh contrast to all that richness
Instructions
- Get your oven ready:
- Preheat to 425°F and line a baking sheet with parchment paper, which saves you scrubbing time later
- Parboil the potatoes:
- Boil salted water, cook halved potatoes for 12 minutes until fork-tender but not falling apart, then drain and let them cool slightly so you can handle them
- Smash time:
- Arrange potatoes cut-side down on your baking sheet, then use a sturdy glass or potato masher to press each one to about ½-inch thick
- First seasoning:
- Drizzle with olive oil and sprinkle with salt and pepper, making sure to get some in all those crevices you just created
- Make the coating:
- Whisk together melted butter, minced garlic, Parmesan, Italian seasoning, and smoked paprika until combined
- Coat generously:
- Spoon or brush that garlic butter mixture over each potato, really getting it into all the crispy edges you just made
- Bake until golden:
- Roast for 30 to 35 minutes until they are deep golden brown and the edges are ridiculously crispy
- Finish and serve:
- Sprinkle with fresh parsley and get them to the table while they are still hot and crispy
Save These potatoes became my go-to dinner party dish after that summer barbecue incident. There is something about them that makes people gather in the kitchen, hovering around the oven, asking if they are done yet. I have started making double batches automatically.
Making Them Your Way
Sometimes I swap in Pecorino Romano instead of Parmesan when I want something sharper and saltier. The smoked paprika is totally optional but I keep adding it because that subtle smoke flavor makes people think I grilled them somehow. During winter I have been known to add a pinch of red pepper flakes for warmth.
The Crispiness Secret
That final broil for two or three minutes, watching like a hawk so they do not burn, is what takes these from good to people-will-request-these-for-every-event good. The cheese gets bubbly and browned in spots, creating these incredible crispy cheese edges. Set a timer because it goes from perfect to burned fast.
What to Serve With Them
These potatoes somehow work with everything from grilled steak to roast chicken to just being eaten standing up at the counter. I have served them alongside holiday roasts and Tuesday night burgers, and they never feel out of place. My kids started requesting them with a side of sour cream, which is not traditional but honestly genius.
- Make a quick spicy aioli for dipping, it takes five minutes and feels fancy
- Try them with scrambled eggs for brunch, the textures are perfect together
- Double the garlic butter mixture and toss any extra with roasted vegetables the next day
Save I make these at least once a month now, sometimes more when the craving hits. Something about a sheet pan full of crispy, garlicky potatoes just makes everything better.
Recipe Guide
- → How do you achieve ultra-crispy potatoes?
Parboiling the potatoes before smashing them helps soften the inside, while baking at a high temperature and coating them with melted butter and oil ensures a golden, crispy exterior.
- → Can I use different types of potatoes?
Baby potatoes or Yukon gold potatoes work best due to their texture and size, allowing them to crisp nicely when smashed.
- → What can I substitute for Parmesan cheese?
Pecorino Romano can be used for a sharper taste, or dairy-free alternatives if avoiding dairy.
- → Is smoked paprika necessary in the seasoning?
Smoked paprika is optional but adds a subtle smoky depth that complements the garlic and Parmesan flavors well.
- → How should these potatoes be served?
They pair wonderfully with grilled meats or can be enjoyed as a savory snack with dips like sour cream or spicy aioli.
- → Can these be made gluten-free?
Yes, ensuring the Parmesan cheese used is certified gluten-free makes this dish suitable for gluten-free diets.