Description
Few side dishes can match the irresistible combination of crispy edges, buttery softness, and a cheesy garlic kick like baked smashed potatoes. These golden beauties offer the perfect balance of texture and taste, making them a must-try for potato lovers.
Ingredients
- 1 ½ pounds baby potatoes (red or Yukon Gold work best)
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika (optional)
- ¼ cup grated Parmesan cheese
- 2 tablespoons unsalted butter, melted
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
1. Fill a large pot with water and bring it to a rolling boil. Add a generous pinch of salt and drop in the baby potatoes. Cook for about 15–20 minutes, or until fork-tender. Drain and let cool slightly.
2. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or grease lightly with olive oil.
3. Place the boiled potatoes on the sheet. Using a glass, masher, or fork, gently press each one to about ½-inch thick.
4. In a bowl, mix olive oil, melted butter, garlic, salt, pepper, smoked paprika, and oregano. Brush generously over each smashed potato.
5. Sprinkle grated Parmesan evenly over the potatoes.
6. Bake for 25–30 minutes until golden and crispy. For extra crunch, broil for 2–3 minutes at the end, watching carefully.
7. Remove from the oven and sprinkle with chopped fresh parsley and red pepper flakes if desired.
8. Serve hot with your favorite dipping sauce such as sour cream, garlic aioli, or sriracha mayo.
Notes
Use baby red or Yukon Gold potatoes for best texture.
Don’t over-smash the potatoes—flatten gently to preserve structure.
Be generous with seasoning to maximize flavor.
High heat and optional broiling make the edges extra crispy.
Boil potatoes ahead of time and store in the fridge until ready to smash and bake.