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Few things satisfy like the crackly buttery edges and fluffy centers of baked smashed potatoes topped with garlic and Parmesan. This recipe delivers all that with simple ingredients and a hands-on approach that never fails to impress. It is my go-to for gatherings or weeknight comfort food cravings because it fits beautifully anywhere from a casual snack board to a holiday table.
Every time I serve these there are never any leftovers. The first time I perfected this method my family actually fought over the crispiest bits and now ask for these potatoes on every special occasion.
Ingredients
- Baby potatoes: about one and a half pounds either red or Yukon Gold for tender centers and easy smashing Choose ones that are all about the same size for even cooking
- Olive oil: three tablespoons California Extra Virgin if you can find it for buttery flavor and golden crisp
- Fresh garlic: three cloves finely minced because nothing beats the punch of real garlic Use firm bulbs with tight skins
- Salt and black pepper: half a teaspoon each to season every bite For best results use kosher salt and freshly ground pepper
- Smoked paprika: half a teaspoon optional but adds a subtle warmth and depth Look for a deep red color for best flavor
- Parmesan cheese: one fourth cup grated Go for real Parmesan and grate it yourself for the nuttiest taste
- Unsalted butter: two tablespoons melted for extra richness Pick a good quality butter for the most flavor
- Fresh parsley: two tablespoons chopped for a burst of color and fresh finish Flat leaf parsley has the best flavor and texture
Step-by-Step Instructions
- Boil the Potatoes:
- Add cold water to a large pot and place your baby potatoes inside Make sure the water covers them fully Add a good pinch of salt Bring up to a rolling boil then simmer for fifteen to twenty minutes until the potatoes are fork tender You want them soft enough to smash but not falling apart Drain and let them cool until easy to handle
- Prepare the Baking Sheet:
- While the potatoes cool set your oven to four hundred twenty five degrees Fahrenheit or two hundred twenty Celsius Line a rimmed baking sheet with parchment or lightly grease it with olive oil This makes cleanup easy and prevents sticking
- Smash the Potatoes:
- Place the cooled potatoes spaced apart on the baking sheet Take a flat bottomed glass or potato masher and gently press each one until pressed to about half an inch thick Do not worry if edges crack or some potatoes break The shaggy parts become the most delicious crispy bits
- Mix and Brush the Topping:
- In a bowl combine olive oil melted butter minced garlic salt pepper smoked paprika and a pinch of oregano if you have it Mix thoroughly Using a pastry brush generously coat each smashed potato so every edge gets covered for maximum crispiness Top evenly with grated Parmesan cheese
- Bake Until Crispy:
- Slide the sheet into the oven Bake for about twenty five to thirty minutes until the tops are golden brown and the undersides look caramelized For extra crunch and color switch to broil in the last two to three minutes but watch them closely to avoid burning
- Finish and Serve:
- Sprinkle finely chopped fresh parsley over the hot potatoes right out of the oven Serve on a platter with dipping sauces like cool sour cream garlicky aioli or spicy mayo
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I absolutely love using real smoked paprika here because it gives a subtle earthy note that makes the potatoes taste much more special. My kids always say the best part is the ultra crispy corners that you get only from smashing and baking.
Storage Tips
Leftover smashed potatoes store beautifully in an airtight container in the fridge for up to three days. To reheat lay them on a baking sheet and bake at three hundred seventy five degrees until heated through and crisp again. Never microwave or you will lose the crunch.
Ingredient Substitutions
If you cannot find baby potatoes cut larger Yukon Golds or red potatoes into halves or quarters. For a dairy free version skip the Parmesan and swap in your favorite plant based cheese. Olive oil alone works fine for brushing if you want to skip butter.
Serving Suggestions
These potatoes are a perfect partner for everything from simple grilled chicken to baked salmon or veggie burgers. Offer them as an appetizer with small bowls of dips such as tzatziki spicy ketchup or pesto and watch them disappear.
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Cultural Context
Crispy baked potatoes hold a special place in many cultures as a comfort food and celebration dish. The smash and roast method is rooted in classic European country cooking but now shows up on pub menus and home kitchens around the world because everyone loves those golden edges.
FAQs About the Recipe
- → Which type of potatoes should I use to make smashed potatoes in the oven?
Go for little Yukon Gold or red potatoes. Their smooth skins and creamy middles create the best mix of crunchy and soft.
- → How do you get those edges nice and crispy when baking smashed potatoes?
Crank up the oven, drizzle lots of olive oil, and make sure to leave plenty of space around each potato on your baking sheet lined with parchment. Flip on the broiler right at the end for extra crunch if you like.
- → Can I prep these smashed potatoes in advance?
Absolutely. Boil and chill the potatoes ahead of time. When you’re ready, just smash, season, and bake them so they come out hot and crispy.
- → What should I sprinkle or serve with these potatoes?
Top with chopped parsley, a bit more Parmesan, some chili flakes, or serve with creamy dips like sour cream or garlic aioli to amp up the flavor.
- → Do I have to use smoked paprika?
It’s totally optional—smoked paprika brings a smoky vibe, but your potatoes will still taste great without it.