Save to Pinterest There's something about golden, crispy-edged potatoes that transforms a dinner table. I discovered this version on a weeknight when I was determined to stop making the same old mashed potato routine, and honestly, the kitchen smelled incredible within minutes of them hitting the oven. My partner walked in asking what I was making before I'd even finished the first batch, drawn in by that nutty, garlicky aroma. These aren't your grandmother's mashed potatoes—they're smashed flat, crisped up in the oven, and tossed with Parmesan that melts into every golden edge. It became the side dish people actually ask for by name.
I made these for a casual Sunday dinner with friends who'd been eating too much takeout, and the moment they bit into one, someone said, 'Why have we never had these before?' That question stuck with me because they're genuinely simple, just potatoes and ingredients most people already keep stocked. The crispy edges are what did it—they went back for thirds, and suddenly this potato dish became the thing our group remembered from that evening.
Ingredients
- 1.5 lbs baby Yukon Gold or red potatoes, scrubbed: These smaller potatoes cook evenly and don't need peeling, which saves time and keeps the rustic texture you want.
- 2 tbsp olive oil: Use a decent quality oil here since it's not cooked long—it carries flavor through the whole dish.
- 2 tbsp unsalted butter, melted: The combination of oil and butter creates that rich, golden crust when they hit the oven.
- 3 cloves garlic, minced: Don't skip the fresh garlic; it softens and sweetens as it roasts, adding depth without any harsh bite.
- 1 tsp sea salt: Salt the potatoes generously before they go in the oven—this is where most of the seasoning happens.
- ½ tsp freshly ground black pepper: Fresh is worth it here since there aren't many other spices competing for attention.
- ½ tsp smoked paprika (optional): A small amount adds subtle warmth and a hint of color without overpowering anything.
- ½ cup freshly grated Parmesan cheese: Grate it yourself right before using; pre-grated versions have anti-caking agents that prevent it from melting smoothly into the potatoes.
- 2 tbsp chopped fresh parsley: This brightens the dish at the end, cutting through the richness with a fresh, herbaceous note.
- 1 tbsp chopped fresh chives (optional): Add a delicate onion flavor and a pop of color if you have them on hand.
Instructions
- Get your oven ready:
- Preheat to 425°F and line a baking sheet with parchment paper—this prevents sticking and makes cleanup effortless.
- Boil the potatoes until tender:
- Place scrubbed potatoes in cold salted water, bring to a boil, and cook for 15–20 minutes until they're fork-tender but still holding their shape. You want them cooked through but not mushy or falling apart.
- Let them steam-dry:
- Drain well and sit in the colander for a couple of minutes—this removes excess moisture so they crisp up properly in the oven instead of steaming.
- Smash them flat:
- Spread the hot potatoes on the baking sheet and press each one gently with a glass or masher to about ½ inch thick. Work gently so they stay somewhat intact rather than becoming a paste.
- Mix your oil and seasonings:
- Whisk together olive oil, melted butter, minced garlic, salt, pepper, and paprika in a small bowl. Drizzle this mixture evenly over all the smashed potatoes, making sure every piece gets some of that garlicky goodness.
- Add the Parmesan:
- Sprinkle the freshly grated cheese evenly across all the potatoes so it melts into the warm oil and butter.
- Bake until the edges turn golden:
- Bake for 20–25 minutes, watching for the edges to crisp up and turn golden brown. You'll know they're ready when the kitchen smells deeply savory and nutty.
- Finish with fresh herbs:
- Remove from the oven, scatter fresh parsley and chives on top, and add extra Parmesan if you'd like. Serve immediately while they're still hot and the edges are at their crispiest.
Save to Pinterest There was a moment when my young niece, who usually avoids anything vegetable-adjacent, reached across the table and asked if she could have the crispy corner pieces. That's when I realized these weren't just a side dish anymore—they were something people genuinely wanted to eat.
The Secret Behind the Crispy Edges
The oven temperature and the oil-to-potato ratio are what separate these from regular smashed potatoes. When you brush melted butter and olive oil directly onto each smashed potato and let it roast at a high temperature, something magical happens—the exposed edges caramelize and crisp while the center stays fluffy. I learned this by accident when I forgot to cover a pan one time and it turned out better than when I'd been more careful. Now I lean into it intentionally, making sure the potatoes are spread out in a single layer with no overlapping.
Pairing and Serving Ideas
These work beautifully alongside almost any main course, but they shine brightest with roasted chicken, grilled fish, or a good steak. The crispy edges hold up well even if dinner runs a few minutes late, and they're hearty enough to feel like the star of a vegetarian meal. I've also found they're forgiving—serve them warm, at room temperature, or even reheated gently without losing much of their appeal.
Storage and Make-Ahead Tips
These are best fresh from the oven, but they keep well in an airtight container in the refrigerator for up to three days. To reheat, place them on a baking sheet and warm in a 350°F oven for 8–10 minutes to restore some of that crispy texture.
- You can prep the potatoes up to the point of baking several hours ahead, covering them and keeping them in the refrigerator until you're ready to pop them in the oven.
- If you want extra crispiness, broil them for 2–3 minutes after baking, watching carefully so they don't burn.
- Any hard cheese like Pecorino Romano or aged cheddar works beautifully if Parmesan isn't available.
Save to Pinterest This dish proves that the best recipes are often the simplest ones, elevated by care and quality ingredients. Every time I make these, someone finds a new reason to love them.
Questions & Answers
- → What type of potatoes work best?
Baby Yukon Gold or red potatoes are ideal due to their creamy texture and size, which crisps nicely when smashed.
- → How can I achieve extra crispy edges?
Broiling the smashed potatoes for 2-3 minutes after baking enhances crispiness without drying the centers.
- → Can I substitute Parmesan cheese?
Pecorino Romano or a firm vegan cheese can replace Parmesan to suit dietary preferences while maintaining flavor.
- → What herbs complement this dish?
Fresh parsley and chives add bright, fresh notes that balance the richness of cheese and garlic.
- → Is it necessary to peel the potatoes?
No, keeping the skins on preserves texture and nutrients, and adds to the crispy edges.
- → How should the garlic be prepared?
Minced garlic is mixed into the oil and butter blend to evenly flavor the potatoes without overwhelming them.