Crisp, golden edges with a billowy, tender center — smashed potatoes are the perfect little victory for anyone who loves texture. They cook fast, travel well to a party, and are endlessly adaptable. This version doubles down on crunch with a high oven temperature, a garlic‑butter oil, and a finishing shower of Parmesan and lemon zest that brightens every bite.
Why you’ll love this dish
Smashed potatoes are the satisfying, no‑fuss side that feels indulgent but is budget‑friendly and quick. They work for weeknight dinners, a casual brunch, or as a star side for a holiday spread. The method—parboil, smash, roast—creates maximal surface area for crisping while keeping the centers pillowy-soft.
“I made these for a family dinner and everyone asked for seconds—the edges were perfectly crunchy and the Parmesan finish gave them an irresistible savory pop.”
Serve them as a foil for big-flavored mains — think smoked meats or charred vegetables — and if you’re firing up the grill this weekend, a homemade rub will amp things: try tweaking your proteins with this BBQ seasoning guide so the whole meal sings together.
The cooking process explained
Quick overview so you know what to expect:
- Parboil the baby potatoes until just fork‑tender. This sets the stage for fluffy interiors.
- Drain and let steam briefly so excess surface moisture evaporates.
- Smash each potato thin to expose more surface area for Maillard reaction (that golden crisp).
- Brush with a garlicky oil/butter mixture and roast in a hot oven (450°F / 230°C) until the edges deeply brown.
- Finish with grated Parmesan in the last few minutes, then scatter parsley and lemon zest for freshness.
Timing notes: parboiling takes roughly 18–25 minutes depending on potato size. Roasting is 20–25 minutes; check earlier if your potatoes are small.
What you’ll need
- 2 lb (900 g) baby gold or new potatoes, scrubbed (even sizes for consistent cooking)
- 3 Tbsp extra‑virgin olive oil (divided — 1 Tbsp for the pan, rest for brushing)
- 2 Tbsp unsalted butter, melted (optional; use for richer flavor or omit for vegan)
- 3 cloves garlic, finely minced (or 1 tsp garlic powder)
- ½ tsp kosher salt, plus more for the boiling water
- ½ tsp freshly ground black pepper
- ½ tsp smoked paprika or chili flakes (optional, for warmth)
- ⅓ cup finely grated Parmesan, plus a little extra for serving (swap nutritional yeast for vegan)
- 2 Tbsp chopped fresh parsley or chives
- Lemon zest, to finish (optional but brightens the dish)
Substitutions & notes: russets or fingerlings work, but baby potatoes need less parboil time. If skipping butter, increase olive oil by 1–2 Tbsp. For dairy‑free cheese flavor, use nutritional yeast or a vegan grated cheese.
Step-by-step instructions
- Parboil the potatoes: Place the scrubbed potatoes in a pot and cover with cold water. Add a generous pinch of salt (the water should taste slightly salty). Bring to a boil and simmer until a fork slides in easily — about 18–25 minutes depending on size. Drain and let them sit in the colander for 2–3 minutes to steam‑dry.
- Preheat the oven to 450°F (230°C). Line a sheet pan with parchment and drizzle 1 Tbsp olive oil across the surface so the potatoes won’t stick.
- Smash: Arrange the parboiled potatoes on the pan, spaced so they won’t steam. Using the bottom of a glass, a small plate, or the back of a fork, press each potato down to about ½ inch (1.25 cm) thickness.
- Season: Whisk together the remaining oil, melted butter (if using), minced garlic (or garlic powder), ½ tsp kosher salt, pepper, and smoked paprika or chili flakes. Brush or spoon the mixture generously over each smashed potato, getting it into the crevices.
- Roast: Bake 20–25 minutes, rotating the pan once if your oven is uneven, until the edges are deeply crisp and golden brown.
- Finish: Sprinkle the grated Parmesan over the potatoes in the last 3–5 minutes of roasting so it melts and browns slightly. Remove from the oven and immediately scatter parsley (or chives) and lemon zest. Taste and add a final pinch of salt if needed. Serve hot.
Best ways to enjoy it
Serve these smashed potatoes straight from the oven alongside roasted chicken, burgers, or pan-seared fish. They’re perfect for dipping — garlic aioli, sour cream with chives, or a spicy harissa yogurt all pair well. For a full menu that moves from savory to sweet at a casual gathering, finish the meal with something homemade like these Chocolate Blossom Cookies for a crowd-pleasing dessert.
Plating tips: stack two or three per plate, drizzle extra olive oil or a little browned butter, and top with a sprig of parsley or microgreens for contrast.
Storage and reheating tips
- Refrigerator: Cool completely, then store in an airtight container for up to 3–4 days. Avoid sealing while warm to prevent sogginess.
- Freezing: Not ideal for best texture, but you can freeze roasted smashed potatoes in a single layer on a sheet tray. Once solid, transfer to a sealed bag for up to 1 month. Expect softer centers after thawing.
- Reheating: For best crispness, reheat in a 400°F (200°C) oven or toaster oven for 8–12 minutes until heated through and edges re-crisp. Avoid microwaving if you want crunch — the microwave makes them limp. For speed, an air fryer at 375°F (190°C) for 5–8 minutes works great.
Food safety note: refrigerate within two hours of cooking. Consume refrigerated leftovers within 3–4 days.
Pro chef tips
- Even-size potatoes: choose similar-sized baby potatoes so parboil time is consistent. Cut larger ones in half before boiling.
- Dry them well: after draining, let potatoes sit in the colander or on a towel so the surface dries. Less surface moisture = better browning.
- Smash thin: pressing to about ½ inch increases crunchy edge without over‑flattening.
- Heat matters: 450°F (230°C) gives quick browning. Lower temps will dry them but won’t achieve the same crispness.
- Oil + butter balance: butter adds flavor but burns easier. Mixing it with olive oil raises the smoke point and keeps flavor.
- Add cheese late: sprinkle Parmesan in the final 3–5 minutes so it melts and browns but doesn’t burn.
Creative twists
- Herb and lemon: fold chopped thyme or rosemary into the oil and finish with more lemon zest.
- Spicy crunch: add a pinch of cayenne or swap smoked paprika for chipotle powder. Top with a chili‑lime crema.
- Panko crust: press a light layer of panko mixed with Parmesan onto the smashed potato before roasting for ultra-crunch.
- Vegan: omit butter and Parmesan; use olive oil and nutritional yeast or a vegan grated cheese for a cheesy flavor.
- Air fryer method: parboil, smash on a sheet, then transfer to the air fryer basket in a single layer at 375°F (190°C) for 8–12 minutes, checking for desired crispiness.
Your questions answered
Q: Can I use large potatoes instead of baby potatoes?
A: Yes — but cut them into even 1½–2 inch pieces so they parboil in about the same time and smash consistently.
Q: Is parboiling necessary?
A: Strongly recommended. Parboiling ensures a tender interior. If you skip it, you’ll end up with a longer baking time and likely a drier interior.
Q: Can I prep these ahead for a party?
A: Parboil and cool the potatoes a few hours ahead, then smash and refrigerate on the sheet pan. Brush with oil just before roasting to keep them from getting soggy. Roast right before serving for best texture.
Q: What’s the best way to keep them crisp after reheating?
A: Reheat in a hot oven or air fryer rather than the microwave. A quick broil (30–60 seconds) at the end can revive any lost crunch — watch closely to avoid burning.
Q: Are these freezer-friendly?
A: You can freeze roasted smashed potatoes, but crispness will suffer. For best results, re-crisp in an oven or air fryer after thawing.
If you’d like, I can also format this into a printable recipe card or create a shopping list based on servings.
Crispy Smashed Potatoes
Ingredients
Main Ingredients
- 2 lb baby gold or new potatoes, scrubbed Even sizes for consistent cooking
- 3 Tbsp extra-virgin olive oil, divided 1 Tbsp for the pan, rest for brushing
- 2 Tbsp unsalted butter, melted Optional; use for richer flavor or omit for vegan
- 3 cloves garlic, finely minced Or 1 tsp garlic powder
- ½ tsp kosher salt Plus more for the boiling water
- ½ tsp freshly ground black pepper
- ½ tsp smoked paprika or chili flakes Optional, for warmth
- ⅓ cup finely grated Parmesan Plus a little extra for serving; swap nutritional yeast for vegan
- 2 Tbsp chopped fresh parsley or chives
Instructions
Preparation
- Parboil the potatoes: Place the scrubbed potatoes in a pot and cover with cold water. Add a pinch of salt. Bring to a boil and simmer until a fork slides in easily, about 18–25 minutes. Drain and let them sit in the colander for 2–3 minutes.
- Preheat the oven to 450°F (230°C). Line a sheet pan with parchment and drizzle 1 Tbsp olive oil across the surface.
- Smash: Arrange the parboiled potatoes on the pan, spaced. Press each potato down to about ½ inch thickness.
- Season: Whisk together the remaining oil, melted butter (if using), minced garlic, kosher salt, pepper, and smoked paprika. Brush the mixture over each smashed potato.
Cooking
- Roast: Bake for 20–25 minutes, rotating the pan once, until the edges are deeply crispy and golden brown.
- Finish: Sprinkle grated Parmesan over the potatoes in the last 3–5 minutes of roasting. Remove from oven and scatter parsley and lemon zest.