Description
Crispy Smashed Potatoes are a delightful side dish featuring tender boiled baby potatoes smashed flat and roasted to golden perfection. With a savory blend of garlic, smoked paprika, and olive oil or butter, these potatoes develop a crispy exterior and fluffy interior, garnished with fresh parsley and optional Parmesan cheese.
Ingredients
Scale
Potatoes
- 1½ lbs baby potatoes (Yukon Gold or red potatoes)
- 2 tbsp salt (for boiling water)
Seasoning & Topping
- 3 tbsp olive oil or melted butter
- 1 tsp garlic powder
- ½ tsp smoked paprika (optional)
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp fresh parsley, chopped (for garnish)
- ¼ cup grated Parmesan cheese (optional)
Instructions
- Boil the Potatoes: Bring a large pot of water to a boil and add 2 tablespoons of salt. Add the baby potatoes and cook for 15 to 20 minutes until they are fork-tender. Drain the potatoes and let them cool slightly.
- Smash the Potatoes: Preheat your oven to 425°F (220°C). Place the baby potatoes on a greased baking sheet. Use a fork or the bottom of a glass to gently press each potato until it flattens to about ½ inch thick.
- Season & Roast: In a small bowl, mix the olive oil (or melted butter), garlic powder, smoked paprika, salt, and black pepper. Drizzle this seasoning mixture evenly over the smashed potatoes. Roast them in the oven for 25 to 30 minutes, flipping halfway through, until the potatoes are crispy and golden brown.
- Garnish & Serve: Once roasted, sprinkle the crispy smashed potatoes with fresh chopped parsley and, if desired, grated Parmesan cheese. Serve warm with your favorite dipping sauce.
Notes
- Use Yukon Gold or red baby potatoes for best texture and flavor.
- Smoked paprika is optional but adds a nice smoky depth.
- For a dairy-free option, use olive oil instead of butter and skip the Parmesan.
- Flipping the potatoes halfway through roasting ensures even crispiness.
- Serve immediately for the best crisp texture, as they soften if left to cool.
