Save to Pinterest There's something almost meditative about smashing potatoes on a hot baking sheet, watching them flatten under the heel of a glass while garlic and butter sizzle underneath. I discovered this method one weeknight when I was tired of the usual boil-and-mash routine and wanted something with actual texture—crispy, browned edges paired with that fluffy interior. The Parmesan melts into the warmth and creates these little golden pockets of savory depth. It's become the side dish I reach for when I want something that feels less like an afterthought and more like the star of the plate.
I made these for a Sunday dinner last spring when friends were coming over and I wanted something that would hold up warm on the table. The way everyone reached for seconds, piling extra on their plates even when they said they were full, told me everything I needed to know. That's when I realized it wasn't just a side dish anymore—it had become the thing people remembered about the meal.
Ingredients
- Baby Yukon Gold or red potatoes (1.5 lbs): Smaller waxy potatoes hold their shape better than russets when you smash them, and their buttery flavor is already there before you add anything else.
- Olive oil (2 tbsp) and unsalted butter (2 tbsp, melted): Together they create a silky coating that crisps up beautifully; the combination is better than either one alone.
- Garlic (3 cloves, minced): Toss it into the oil and butter before drizzling so it infuses the whole dish rather than sitting on top.
- Sea salt (1 tsp) and freshly ground black pepper (½ tsp): Taste as you go because Parmesan is already salty and you don't want to overdo it.
- Smoked paprika (½ tsp, optional): Adds a whisper of warmth and color without overpowering anything.
- Freshly grated Parmesan cheese (½ cup): Pre-grated cheese has anticaking agents that prevent it from melting smoothly; freshly grated makes all the difference.
- Fresh parsley and chives (2 tbsp plus 1 tbsp): Use the freshest herbs you can find because they brighten everything right before serving.
Instructions
- Heat your oven and prep your sheet:
- Get that oven to 425°F and line a baking sheet with parchment paper so nothing sticks and you get clean edges. Cold parchment is your friend.
- Boil potatoes until fork-tender:
- Cut them in half if any are larger, cover with cold salted water, and boil for 15 to 20 minutes until they break apart easily with a fork. Don't boil them into mush or they'll fall apart when you smash them.
- Steam-dry them in the colander:
- Drain well and let them sit in the colander for a couple of minutes—this gets rid of excess moisture so they crisp up better.
- Arrange and smash on the hot sheet:
- Spread them out on the baking sheet and gently press each one flat with a glass or potato masher until they're about half an inch thick. You want some pieces rougher than others for textural interest.
- Mix oil, butter, and garlic:
- Whisk together the olive oil, melted butter, minced garlic, salt, pepper, and smoked paprika in a small bowl. Drizzle this mixture evenly over every potato so nothing gets left behind.
- Add Parmesan and bake:
- Sprinkle the freshly grated Parmesan across the top and slide into the oven for 20 to 25 minutes until the edges turn golden brown and crispy. You'll smell when they're getting close.
- Finish with fresh herbs:
- Pull from the oven, scatter parsley and chives on top while everything's still hot, add a final shower of Parmesan if you're feeling generous, and serve immediately.
Save to Pinterest I once served these at a potluck where someone asked for the recipe before they'd even finished eating, which is the highest compliment a side dish can get. That moment made me realize good food doesn't have to be complicated to feel special.
Why Texture Matters
The magic happens when you embrace both the crispy and the fluffy at the same time. Most smashed potatoes are one or the other, but roasting them flat on a sheet lets you get crispy golden edges while the center stays creamy and light. It's the contrast that makes people reach for another spoonful.
Making It Your Own
This recipe is a blank canvas for whatever you have on hand. Fresh rosemary instead of parsley works beautifully, or a pinch of lemon zest brightens everything up. Some nights I add a handful of caramelized onions or crispy bacon bits for extra depth, and the base stays sturdy enough to hold whatever direction you want to take it.
Serving and Storage
These are best eaten warm and fresh from the oven when the contrast between crispy and fluffy is at its peak. If you need to make them ahead, keep them on the baking sheet, reheat gently in a 325°F oven for about 10 minutes, and add fresh herbs just before serving so they don't wilt.
- For extra crispiness, broil them for 2 to 3 minutes after baking but watch carefully so the Parmesan doesn't burn.
- If you want creamy richness, serve with a dollop of sour cream or Greek yogurt on the side and let people add as much as they want.
- Leftovers keep in an airtight container for three days in the fridge and reheat decently, though they'll lose some of that edge crispness.
Save to Pinterest There's comfort in knowing you can make something this delicious with potatoes, butter, and cheese—no fancy techniques required. It's the kind of side dish that becomes a regular player on your table because it works with everything and tastes like someone cared.
Recipe FAQs
- → What type of potatoes work best for smashing?
Baby Yukon Gold or red potatoes are ideal due to their tender texture and ability to crisp well during baking.
- → How do I achieve crispy edges on the potatoes?
After boiling, gently smash the potatoes and drizzle with olive oil and melted butter before baking at a high temperature to ensure crispy edges.
- → Can smoked paprika be omitted?
Yes, smoked paprika is optional but adds a subtle smoky depth that complements the garlic and Parmesan.
- → Is there a way to make the potatoes extra crispy?
For extra crispiness, broil the smashed potatoes for 2-3 minutes after baking until edges turn golden brown.
- → What herbs enhance the flavor of these potatoes?
Fresh parsley and chives are used to add bright, fresh notes that balance the richness of Parmesan and butter.