Save to Pinterest These smashed potatoes deliver perfect texture contrast—crispy golden edges with fluffy centers. Baby Yukon Golds get boiled until tender, then flattened and roasted until crackling crisp.
A generous coating of garlic butter and olive oil ensures deep flavor, while freshly grated Parmesan adds salty richness. Fresh chives brighten each bite with mild onion flavor.
The technique is simple: boil, smash, roast. The high-heat oven creates irresistible crispy edges while keeping interiors light and airy. Perfect alongside grilled meats or as a crowd-pleasing appetizer.
The smell of garlic butter hitting hot potatoes still pulls me into the kitchen every time. My roommate used to make these when we had zero energy but wanted something that felt like a treat. She'd smash them right on the baking sheet while explaining that crispy edges were basically free happiness. Now I cannot boil potatoes without planning to smash them afterward.
Last summer I made these for a backyard barbecue and watched three different people ask for the recipe. My friend Sarah stood by the baking sheet eating them straight off the pan while the grill was still heating up. There is something undeniably satisfying about food that is both casual and crave worthy at the same time.
Ingredients
- 1.5 lbs baby Yukon Gold or red potatoes: These smaller potatoes cook evenly and have naturally creamy flesh that stays fluffy even after smashing
- 1 tbsp kosher salt: Salting the boiling water is the only way to season the potatoes from the inside out
- 4 tbsp unsalted butter melted: Unsalted lets you control the final seasoning and melted butter coats every nook and cranny
- 3 cloves garlic finely minced: Fresh garlic caramelizes beautifully in the oven unlike garlic powder which can taste dusty
- 1/3 cup freshly grated Parmesan cheese: Pre grated cheese has anti caking agents that prevent proper melting so grate it yourself
- 2 tbsp extra virgin olive oil: The oil helps the edges crisp up in ways butter alone cannot achieve
- 2 tbsp fresh chives finely chopped: Their mild onion flavor brightens the rich potatoes without overpowering them
- Salt and freshly ground black pepper: Finish with these because the fat needs salt to shine properly
Instructions
- Get your oven ready:
- Preheat to 425°F and line a large baking sheet with parchment paper for easy cleanup later
- Boil the potatoes:
- Place potatoes in a large pot cover with cold water add 1 tbsp kosher salt and simmer 18 to 20 minutes until fork tender
- Let them steam dry:
- Drain well and let the potatoes sit for 2 to 3 minutes so excess moisture evaporates which helps them crisp up
- Smash time:
- Arrange on the baking sheet and press each potato with a glass or masher until about 1/2 inch thick
- Add the garlic butter:
- Mix melted butter and minced garlic then brush generously over each smashed potato
- Oil and season:
- Drizzle olive oil over everything and sprinkle with salt and pepper
- Roast until crispy:
- Bake for 20 to 25 minutes until the edges are golden and starting to crisp
- Add the cheese:
- Pull from the oven sprinkle with Parmesan and return for 2 to 3 minutes until melted and bubbling
- Finish with chives:
- Scatter fresh chives on top and serve while they are still hot and crispy
Save to Pinterest These have become my go to when I need to feed a crowd without spending hours in the kitchen. Watching people reach for seconds while still chatting around the table is exactly why I keep making them.
Making Them Ahead
You can boil and smash the potatoes up to a day in advance then store them layered between parchment paper in the refrigerator. Bring them to room temperature before adding the butter and roasting so they cook evenly.
Getting Extra Crispy Edges
The real secret is spacing the potatoes out so the hot air can circulate around each one. Overcrowding creates steam which keeps them soft instead of creating that golden crunch we are all after.
Serving Ideas
These work alongside everything from weeknight chicken dinners to holiday roasts. They also disappear instantly when served as an appetizer with a simple dip on the side.
- Try them with a dollop of sour cream and extra chives
- A squeeze of fresh lemon juice right before serving cuts through the richness
- They reheat surprisingly well in a toaster oven
Save to Pinterest Hope these crispy smashed potatoes find their way into your regular rotation. Sometimes the simplest recipes are the ones we keep coming back to.
Common Questions
- → What type of potatoes work best?
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Baby Yukon Gold or red potatoes are ideal. Their naturally creamy texture and thin skins create the best fluffy interior and crispy exterior after roasting.
- → Can I prepare these ahead of time?
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Boil and smash the potatoes up to a day in advance. Store covered in the refrigerator, then bring to room temperature before adding butter and roasting.
- → How do I get maximum crispiness?
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Ensure potatoes are completely dry after boiling. Use enough oil and butter, and don't overcrowd the baking sheet. For extra crunch, finish under the broiler for 1–2 minutes.
- → Can I make these dairy-free?
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Substitute vegan butter and dairy-free Parmesan alternative. The texture and roasting method remain the same, though flavor profile will shift slightly.
- → What other toppings work well?
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Fresh herbs like parsley or rosemary, crumbled bacon, shredded cheddar, or a pinch of smoked paprika all complement the base flavors beautifully.
