Save Pin I discovered these potatoes by accident one Sunday when I was trying to rescue some slightly wrinkled baby potatoes from the back of my fridge. I smashed them flat out of pure desperation, tossed them with butter and garlic, and thirty minutes later pulled out something so golden and shattering that my roommate actually stopped mid-conversation to ask what smelled so good. That crunch when you bite through the outside to find the tender, buttery inside is honestly addictive.
I made these for a small dinner party last fall, and I'll never forget watching my friend Sarah literally pause mid-bite and just close her eyes like she was having a moment. Her partner asked for the recipe right then and there, and now they make them every other week. That's when I knew I'd stumbled onto something special.
Ingredients
- Baby or Yukon gold potatoes: Use the waxy kinds that hold their shape; russets get too fluffy and won't crisp the way you want.
- Olive oil: This is what hits the pan first to help everything get golden and crunchy.
- Unsalted butter: Melted butter carries the garlic and cheese right into every crevice, so don't skip it.
- Garlic: Mince it small so it toasts into little flavor bombs rather than big chunks.
- Parmesan cheese: Fresh grated is a game-changer compared to the pre-grated stuff that has anti-caking agents.
- Italian seasoning and smoked paprika: These add depth without overwhelming the simple potato-garlic-cheese story.
- Fresh parsley: A handful at the end brightens everything up and makes them look intentional.
Instructions
- Get your oven ready:
- Crank it to 425°F and line your baking sheet with parchment paper so cleanup is painless later.
- Parboil the potatoes:
- Boil them for about 12 minutes until you can fork them but they're not cooked all the way through. This step is crucial—it gives them a creamy center while you bake them crispy on the outside.
- Smash with intention:
- Place each potato cut-side down and use a sturdy glass or masher to flatten each one to about half an inch thick. Don't pulverize them; you want them to stay intact.
- Season the base:
- Drizzle with olive oil, salt, and pepper while they're still warm so everything sticks.
- Make the garlic butter magic:
- Mix melted butter, minced garlic, Parmesan, Italian seasoning, and smoked paprika in a bowl, then spoon it generously over each flattened potato.
- Bake until golden:
- Pop them in for 30 to 35 minutes, watching for that deep golden-brown color that tells you the edges are crispy.
- Finish and serve:
- Pull them out, scatter fresh parsley on top, and serve them warm when that garlic butter is still glistening.
Save Pin There's something about watching people's faces when they bite into these that makes me happy every single time. They're not fancy or complicated, but they feel like you actually put in effort, and that's a feeling worth repeating.
The Science of the Crisp
The reason these get so impossibly crispy comes down to two things: the parboil gives you a starchy surface that caramelizes in the oven, and smashing them flat increases the surface area so more edges can get contact with heat. I learned this the hard way by trying to bake whole potatoes and being disappointed, so take it from me—the smash is non-negotiable.
Why This Became My Go-To Side
I stopped making regular roasted potatoes after my third batch of these because honestly, nothing else compares. They're sturdy enough to travel to potlucks, they reheat pretty well (though they're best fresh), and you can dress them up or down depending on what you're serving. The garlic-Parmesan combo is timeless, but the real trick is respecting that crust.
Variations and Swaps
Once you nail the basic formula, you can play around a lot. I've done versions with Pecorino Romano for a sharper bite, thrown in some rosemary instead of Italian seasoning, and even dusted them with everything bagel seasoning for a lazy-weekend vibe. The important thing is keeping the core method the same so you don't lose that crispy-creamy contrast.
- Try Pecorino Romano or aged cheddar if you want a more assertive cheese flavor.
- Serve them with sour cream, spicy aioli, or even a simple lemon aioli for dipping.
- They make an unexpectedly good party appetizer, so don't save them just for side dishes.
Save Pin These potatoes have become my secret weapon for making a simple meal feel special, and I hope they do the same for you. There's comfort in something this straightforward that tastes this good.
Questions & Answers
- → How do I achieve ultra-crispy potatoes?
Parboiling before roasting softens potatoes inside, while smashing increases surface area for extra crispiness when baked with oil and butter.
- → Can I use different potato varieties?
Baby or Yukon gold potatoes work best due to their creamy texture, but other waxy potatoes can also yield good results.
- → Is smoked paprika essential?
Smoked paprika adds subtle depth and warmth but can be omitted or substituted with regular paprika according to taste.
- → How to make these suitable for gluten-free diets?
Use certified gluten-free Parmesan cheese and ensure no cross-contamination during preparation.
- → What are good serving suggestions?
Serve warm with sour cream, aioli, or alongside grilled meats and fresh salads for a balanced meal.
- → Can I prepare this ahead of time?
Parboil and smash potatoes in advance, then refrigerate until ready to apply coating and bake for best freshness.