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The Best Smashed Potatoes Recipe – Crispy, Buttery, & Cheesy!

Let’s talk about potatoes — but not just any potatoes. We’re talking about smashed potatoes: crispy on the outside, fluffy on the inside, buttery, garlicky, herby, and topped with melty Parmesan cheese. They’re one of those side dishes that effortlessly steal the spotlight from the main course. This recipe for The Best Smashed Potatoes turns humble baby potatoes into the ultimate comfort food. With a crispy texture that rivals fries and flavor that’s hard to beat, they’re perfect for weeknight dinners, weekend cookouts, holiday meals, or whenever your craving for crispy potatoes hits. And the best part? No deep fryer needed. Just boil, smash, season, and roast. Minimal effort, maximum reward.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Equipment Method Notes

Ingredients
  

🥔 Autre:
  • 1½ pounds baby potatoes red or Yukon Gold
🧄 Fruits et légumes:
  • 3 cloves garlic minced
  • 2 tbsp fresh parsley finely chopped
🧂 Aides culinaires et épices:
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp smoked paprika
🫒 Huiles et vinaigres:
  • 3 tbsp olive oil
🧈 Produits laitiers:
  • 2 tbsp unsalted butter melted
  • ¼ cup grated Parmesan cheese
  • Optional garnishes: extra parsley lemon zest, or a drizzle of garlic aioli

Equipment

  • Here’s what you’ll need to prepare crispy smashed potatoes:
  • Large pot
  • Sheet pan or baking tray
  • Potato masher or fork
  • Parchment paper (optional for easy cleanup)
  • Mixing bowl
  • Basting brush (optional)
  • Oven

Method
 

Step 1: Boil the Potatoes
  1. Place the baby potatoes in a large pot and cover with cold, salted water.
  2. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until fork-tender.
  3. Drain and let cool for 5 minutes.
Step 2: Preheat the Oven
  1. While potatoes cool, preheat your oven to 425°F (220°C).
  2. Line a sheet pan with parchment paper or lightly grease it.
Step 3: Smash the Potatoes
  1. Place the boiled potatoes on the baking sheet. Use the bottom of a glass, a potato masher, or a fork to gently smash each potato until it flattens to about ½ inch thick.
  2. Don’t press too hard — you want them to crack and open slightly, not fall apart.
Step 4: Make the Garlic Butter Mixture
  1. In a bowl, combine:
  2. 3 tbsp olive oil
  3. 2 tbsp melted butter
  4. 3 minced garlic cloves
  5. ½ tsp salt
  6. ½ tsp black pepper
  7. ½ tsp smoked paprika
  8. Brush or spoon the mixture generously over each smashed potato.
Step 5: Roast to Crispiness
  1. Place the tray in the oven and roast for 25–30 minutes, flipping halfway through if desired, until edges are golden and crispy.
Step 6: Add Cheese and Herbs
  1. In the last 5 minutes of roasting, sprinkle ¼ cup Parmesan cheese evenly over the potatoes and return to oven to melt.
  2. Remove from oven and sprinkle with fresh chopped parsley.
Step 7: Serve and Enjoy
  1. Serve immediately while hot and crispy. These are amazing on their own or paired with grilled chicken, steak, or a creamy dip.
  2. Optional: Serve with sour cream, garlic aioli, or even ranch dressing for dipping.

Notes

🧊 Storage & Reheating
Storage:
Let leftovers cool and store in an airtight container in the refrigerator for up to 3 days.
Reheating:
Reheat in a 425°F oven for 10–12 minutes or in an air fryer at 375°F for 5–6 minutes to bring back that signature crisp.
Avoid microwaving if possible — it will soften the crispiness.
🥄 Variations
Craving something a little different? Try these tasty takes:
Spicy Smashed Potatoes: Add crushed red pepper flakes or a drizzle of hot honey.
Cheesy Ranch Style: Mix dry ranch seasoning into the butter mix and top with cheddar instead of Parmesan.
Herb Explosion: Add rosemary, thyme, or dill for an herby flavor profile.
Lemon Zest Boost: Add zest from ½ lemon into the oil mixture for brightness.
Garlic Parmesan Bomb: Double the garlic and cheese, then sprinkle with garlic powder after roasting.
Loaded Style: Top with sour cream, crispy bacon bits, and green onions after baking.
❓ 10 FAQs
1. What type of potatoes work best?
Baby red or Yukon Gold potatoes are ideal — they’re small, creamy, and hold their shape when smashed.
2. Can I make these ahead of time?
Yes! Boil and smash ahead of time, then roast when ready to serve.
3. Do I need to peel the potatoes?
Nope! The skins help hold everything together and crisp up beautifully.
4. Can I use other cheeses?
Absolutely — try cheddar, Asiago, or a cheese blend for variety.
5. How do I make these dairy-free?
Skip the butter and cheese — use extra olive oil or plant-based alternatives.
6. Can I air fry smashed potatoes?
Yes! Air fry at 400°F for 12–15 minutes, flipping halfway through for even crispiness.
7. Why didn’t mine get crispy?
Make sure the potatoes are dry before roasting, and use high heat (425°F). Avoid overcrowding the pan.
8. Can I add meat to make it a meal?
Definitely — top with shredded chicken, crumbled bacon, or even taco meat.
9. How thick should I smash them?
Aim for ½-inch thickness — thin enough to crisp, thick enough to stay soft inside.
10. Are smashed potatoes gluten-free?
Yes, naturally! Just ensure any seasonings or cheese are certified gluten-free.
🏁 Conclusion
Smashed Potatoes are proof that something simple can be utterly spectacular. With minimal ingredients and maximum flavor, this recipe delivers crispy edges, soft centers, cheesy toppings, and savory herbs in every bite. Whether you're serving them with a roast, a casual weeknight dinner, or as a party appetizer — they shine every time.
Once you make them, you’ll understand why this is more than a side dish — it’s a go-to comfort food classic.