I Need a Recipe

Easy • one pan

Crispy Smashed Potatoes with Garlic & Parm

Boiled, smashed, and roasted until shatteringly crisp on the edges and creamy in the middle — the ultimate side.

Prep
10 min
Cook
40 min
Servings
4
Level
Easy
Crispy Smashed Potatoes with Garlic & Parm

These smashed potatoes are everything roasted potatoes wish they were. The boil-then-smash trick gives you maximum surface area for crispy edges, while the inside stays soft and pillowy. A little garlic, a generous shower of parmesan, and a sprinkle of flaky salt — and they'll outshine whatever main you serve them with.

Ingredients

Yield: 4 servings

  • 1 1/2 pounds small Yukon gold or baby red potatoes
  • Salt for boiling, plus more for seasoning
  • 3 tablespoons olive oil
  • 2 cloves garlic, finely grated
  • 1/3 cup grated parmesan
  • Black pepper
  • 2 tablespoons chopped fresh parsley or chives
  • Flaky sea salt

Preparation

  1. Step 1

    Place the potatoes in a large pot and cover with well-salted cold water. Bring to a boil and cook until fork-tender, about 15 to 18 minutes.

  2. Step 2

    Heat the oven to 450°F and line a sheet pan with parchment paper.

  3. Step 3

    Drain the potatoes and let them steam dry for 2 minutes. Transfer to the sheet pan, spacing them apart. Use the bottom of a glass or measuring cup to gently press each potato until it cracks open and flattens to about 1/2-inch thick.

  4. Step 4

    Whisk the olive oil with the grated garlic. Brush generously over the potatoes and season with salt and pepper.

  5. Step 5

    Roast for 20 to 25 minutes, until the edges are deep golden and crisp.

  6. Step 6

    Sprinkle with parmesan and return to the oven for 3 to 4 minutes, just until the cheese is melted. Top with herbs and flaky salt and serve hot.

Tips

  • The drier the potatoes, the crispier they get. Don't skip the steam-dry step.
  • No glass? The bottom of a sturdy mug or even a fork works for smashing.
  • These reheat surprisingly well — 5 minutes in a hot oven brings back the crisp.

More recipes you'll love