Smashed Potato Recipe
This Smashed Potato Recipe bridges the gap between mashed potatoes and roasted potatoes. You create a creamy center by boiling them first. Then you smash them to increase the surface area, maximizing the amount of potato in contact with the hot, oiled baking sheet, resulting in a super-crispy crust. Then topping them with grated Parmesan cheese adds the finishing touch!
Looking for another amazing side dish recipe? This awesome Roasted Carrot Tart is just what you need!
Why I Love This Recipe
- Perfect recipe for new potatoes
- Love the combination of creamy centers and crispy edges.
- A dish everyone will love.
- Simple to make.
- The Parmesan topping adds great flavor.
Smashed Potato Recipe Ingredients
Ingredients
Baby Potatoes: Yellow (Yukon Gold) or red potatoes work best due to their waxy texture, which holds together when smashed.
Extra Virgin Olive Oil: Use a good-quality olive oil; it makes a difference to the taste!
Fresh Garlic: Finely minced or grated. Do not substitute with garlic powder.
Parmesan Cheese: Freshly grated from a block. Pre-shredded cheese contains anti-caking agents that prevent proper melting and browning.
Kosher Salt & Coarse Black Pepper: Seasoning is very important in a recipe with just a few ingredients.
Smoked Paprika: Adds a nice smoky taste and great color.
Fresh Parsley: Finely chopped, for garnish.
How to Make This Smashed Potato Recipe
Place the whole, unpeeled potatoes in a large pot and cover them with cold water. Add a generous handful of salt (the water should taste like the sea or a salty broth). Bring to a boil over high heat, then reduce to a simmer.
Cook for 15-20 minutes, or until a fork pierces the largest potato easily but with slight resistance in the very center.
Drain the potatoes well. Leave them in the hot, empty pot or spread them on a wire rack for 5 to 10 minutes. This allows the residual surface moisture to evaporate. Do not skip this. Wet potatoes will steam in the oven rather than roast.
Preheat the oven to 425°F (220°C). Generously oil a heavy-duty, dark metal baking sheet (dark pans conduct heat better for a crispier bottom). Place the dried potatoes on the sheet.
Using the flat bottom of a heavy glass, a mug, or a potato masher, press down gently on each potato until it flattens to about 1/2-inch (1 cm) thickness. You want the edges to split and look jagged—those jagged edges become the crispiest parts.
In a small bowl, whisk together the remaining olive oil, minced garlic, salt, pepper, and smoked paprika. Brush this mixture generously over the top of each smashed potato, ensuring the oil seeps into the cracks.
Roast the potatoes on the lowest rack of the oven for 20 to 25 minutes. The bottoms should be deeply golden and crispy.
Remove the baking sheet from the oven. Top each potato evenly with the grated Parmesan cheese. Return to the oven for another 5 to 8 minutes, or until the cheese is melted, bubbling, and golden brown.
Remove from the oven and immediately garnish with fresh chopped parsley. Serve hot. Serve with a bowl of sour cream for dipping if desired.
Little Chef’s Secrets
- Avoid Parchment Paper: While parchment makes cleanup easier, roasting directly on a well-oiled metal baking sheet provides superior heat transfer, resulting in a significantly crispier bottom.
- Size Matters: Sort your potatoes before boiling. If you have vastly different sizes, they will cook unevenly. Cut larger baby potatoes in half before boiling if necessary to maintain uniformity.
- Don’t Over-Smash: If you press them too thin, they will fall apart and burn. Stop at 1/2 inch.
- Let the Pan Preheat: For an extra crispy bottom, place the empty, oiled baking sheet in the oven while it preheats. Carefully place the boiled potatoes onto the hot pan—they should sizzle immediately.
FAQS
Why did my potatoes turn into mush when I smashed them?
They were overcooked during the boiling phase. The potatoes should be fork-tender but still hold their structural integrity. Test them frequently after the 15-minute mark.
Why aren’t my potatoes crispy?
There are three common culprits:
- The potatoes were not dried properly after boiling.
- The oven temperature was too low (it must be at least 425°F/220°C).
- Not enough oil was used on the baking sheet. Fat is required to fry the bottoms in the oven.
Can I use large russet potatoes for this?
Russet potatoes are too starchy and lack the structural integrity to hold together when smashed. Stick to waxy varieties like baby Yukon Golds, fingerlings, or small red potatoes.
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Smashed Potato Recipe
Ingredients
- 2 lbs Baby potatoes
- 1/2 cup Extra virgin olive oil divided
- 4 cloves Garlic: finely minced or grated. (Do not substitute with garlic powder.)
- 1 cup Parmesan cheese freshly grated.
- 1 tsp Kosher salt plus more for the boiling water.
- 1/2 tsp Black pepper
- 1/2 tsp Smoked paprika
- 2 tbsp Fresh parsley finely chopped (as garnish)
- 1/3 cup Sour cream for dipping (optional)
Method
- Place the whole, unpeeled potatoes in a large pot and cover them with cold water. Add a generous handful of salt (the water should taste like the sea).
- Bring to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes, or until a fork pierces the largest potato easily but with slight resistance in the very center.
- Drain the potatoes well. Leave them in the hot, empty pot or spread them on a wire rack for 5 to 10 minutes. This allows the residual surface moisture to evaporate. Do not skip this. Wet potatoes will steam in the oven instead of roasting.
- Preheat the oven to 425°F (220°C). Generously oil a heavy-duty, dark metal baking sheet (dark pans conduct heat better for a crispier bottom). Place the dried potatoes on the sheet.
- Using the flat bottom of a heavy glass, a mug, or a potato masher, press down gently on each potato until it flattens to about 1/2-inch (1 cm) thickness. You want the edges to split and look jagged—those jagged edges become the crispiest parts.
- In a small bowl, whisk together the remaining olive oil, minced garlic, salt, pepper, and smoked paprika. Brush this mixture generously over the top of each smashed potato, ensuring the oil seeps into the cracks.
- Roast the potatoes on the lowest rack of the oven for 20 to 25 minutes. The bottoms should be deeply golden and crispy.
- Remove the baking sheet from the oven. Top each potato evenly with the grated Parmesan cheese. Return to the oven for another 5 to 8 minutes, or until the cheese is melted, bubbling, and golden brown.
- Remove from the oven and immediately garnish with fresh chopped parsley. Serve hot with a bowl of sour cream for dipping if desired.
