Crispy Smashed Potatoes

These potatoes are all about contrast. Shattering crispy edges giving way to soft, buttery centers. They take minutes to prep, look impressive on the plate, and disappear faster than you can make a second batch.

Ingredients

  • 1.5 lbs baby gold potatoes
  • 3 tablespoons olive oil
  • 3 tablespoons salted butter, melted
  • 4 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • Salt and black pepper to taste
  • Fresh parsley, chopped
  • Flaky sea salt for finishing
  • Parmesan cheese, grated (optional)

Step-by-Step Instructions

Step 1: Boil the Potatoes

Add the baby potatoes to a large pot of well-salted water. Bring to a boil, then cook for 15 to 20 minutes until a fork slides through with zero resistance. Drain and let them sit for a minute so surface moisture evaporates.

Step 2: Smash Them

Preheat your oven to 450°F and line a sheet pan with parchment paper. Spread the potatoes out and press each one flat with the bottom of a glass or measuring cup. You want them about half an inch thick. Some will break apart, and that’s fine. Those ragged edges get the crispiest.

Step 3: Season and Oil

Stir together the melted butter, olive oil, minced garlic, smoked paprika, and garlic powder. Brush this mixture over every smashed potato, making sure it gets into all the cracks and edges.

Step 4: Bake Until Crispy

Slide the pan into the oven and bake for 25 to 30 minutes. You want deep golden color and edges that look almost fried. Resist the urge to flip them. The bottom gets its own crust from the hot pan.

Step 5: Finish and Serve

Pull them out and immediately hit them with flaky sea salt, chopped parsley, and a generous shower of grated parmesan if you’re feeling it. Serve right away. They lose their crunch as they cool.

Serving Suggestions

  • Next to a roast chicken or grilled steak
  • With a side of sour cream or garlic aioli for dipping
  • As a party appetizer, set out on a board with a few dipping sauces

Tips

  • Baby gold or Yukon Gold potatoes work best. They hold together when smashed and get the crispiest edges.
  • Don’t skip the resting step after draining. Wet potatoes steam instead of crisp.
  • For extra crunch, switch your oven to broil for the last 2 to 3 minutes. Watch them closely.
  • A potato masher works, but a flat-bottomed glass gives more even results.