Go Back

Crispy Smashed Potatoes

Golden roasted baby potatoes that are smashed and baked until crispy on the outside and fluffy on the inside, seasoned with garlic, herbs, and optional parmesan.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 1.5 lb baby potatoes
  • 3 tbsp olive oil
  • 3 cloves garlic minced
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 0.25 tsp paprika optional
  • 0.25 cup parmesan cheese grated optional
  • 1 tbsp fresh parsley chopped

Equipment

  • Large pot
  • Baking sheet
  • Potato masher or glass
  • Parchment paper

Method
 

  1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Place baby potatoes in a large pot and cover with salted water. Bring to a boil and cook until fork tender.
  3. Drain potatoes and place them on the prepared baking sheet.
  4. Using the bottom of a glass or potato masher, gently smash each potato until flattened.
  5. Drizzle olive oil over the potatoes and sprinkle with garlic, salt, pepper, and paprika.
  6. Roast in the oven for 20–25 minutes until crispy and golden brown.
  7. Sprinkle with parmesan cheese and fresh parsley before serving.

Notes

Use baby Yukon gold or red potatoes for the best texture and flavor. Roast at high heat to achieve the crispiest edges.