Baked Smashed Potatoes Garlic

This crispy baked smashed potato recipe transforms humble spuds into an irresistible side dish with golden, crunchy edges and a fluffy interior. The garlic and Parmesan create a savory crust that makes these potatoes completely addictive while still being incredibly simple to prepare.

I first made these smashed potatoes for a Sunday family dinner, and they disappeared faster than the main course. Now they're requested at every gathering, and I've been known to make a batch just for myself on particularly stressful weeknights.

Ingredients

• Baby potatoes: These small red or Yukon Gold potatoes have thin skins and creamy interiors perfect for smashing
• Olive oil: Use a good quality extra virgin olive oil for the best flavor on those crispy edges
• Fresh garlic: Minced garlic adds aromatic depth that dried simply cannot match
• Salt and pepper: The foundation of good seasoning that enhances all other flavors
• Smoked paprika: Adds a subtle smoky dimension that elevates the entire dish
• Parmesan cheese: Opt for freshly grated for the best melting and flavor
• Unsalted butter: Creates rich golden browning and adds a luxurious finish
• Fresh parsley: Brightens the finished dish with color and a fresh herbal note

Step-by-Step Instructions

Boil the Potatoes:

Fill a large pot with water and bring to a rolling boil. Add a generous pinch of salt before adding the baby potatoes. Cook for 15 to 20 minutes until the potatoes yield easily when pierced with a fork. The cooking time may vary slightly depending on the size of your potatoes. Drain thoroughly and allow them to cool just enough to handle safely.

Prepare the Baking Sheet:

While the potatoes cool slightly, preheat your oven to 425°F. Line a large baking sheet with parchment paper or brush lightly with olive oil to prevent sticking. This step is crucial for achieving those perfectly crispy bottoms without losing half your potato to the pan.

Smash the Potatoes:

Arrange the boiled potatoes on your prepared baking sheet with enough space between each one. Using a flat-bottomed glass or measuring cup, gently press down on each potato until it flattens to about half an inch thickness. Apply even pressure to ensure consistent thickness which promotes even cooking. The edges will naturally split and create craggy textures that will become deliciously crispy.

Add Seasoning and Cheese:

In a small bowl, combine the olive oil, melted butter, minced garlic, salt, pepper, and smoked paprika. Mix thoroughly before brushing this flavorful mixture over each smashed potato, ensuring complete coverage. The oil mixture will seep into all the nooks and crannies, flavoring the potato throughout. Finish by sprinkling the grated Parmesan cheese evenly over the tops.

Bake Until Crispy:

Place the baking sheet in the preheated oven and bake for 25 to 30 minutes. Look for deep golden brown edges and a crispy exterior. For maximum crispiness, switch to the broiler function for the final 2 to 3 minutes of cooking time, watching carefully to prevent burning. The high heat will create that restaurant quality finish with extra crunchy edges.

Garnish and Serve:

Remove the potatoes from the oven and immediately sprinkle with freshly chopped parsley while still hot. The residual heat will slightly wilt the herbs and release their aromatic oils. Serve immediately for the best texture and flavor experience.

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You Must Know

The smoked paprika is my secret weapon in this recipe. I discovered its transformative power when I accidentally used it instead of regular paprika one busy weeknight. My family immediately noticed the difference and now we never make these potatoes without it. That tiny pinch adds a dimension that makes guests ask what your secret ingredient is.

Make-Ahead Options

These smashed potatoes can be partially prepared in advance to save time during busy meal preparations. Boil, smash, and season the potatoes up to 24 hours ahead, then cover and refrigerate. When ready to cook, allow them to come to room temperature for about 15 minutes before baking. You may need to add a few extra minutes to the baking time when cooking from cold.

Perfect Pairings

These crispy smashed potatoes complement nearly any protein from roasted chicken to grilled steak. They shine particularly bright alongside acidic or tangy main dishes that balance their rich, savory profile. Try serving them with a simple green salad dressed with lemon vinaigrette for a complete meal that allows the potatoes to remain the star.

Flavor Variations

Transform this basic recipe by experimenting with different herb and cheese combinations. Try rosemary and gruyere for a French twist, or oregano and pecorino for an Italian spin. For heat lovers, add red pepper flakes or a drizzle of hot honey after baking. The basic technique remains the same while the flavor profile can travel the world.

Frequently Asked Questions

→ What type of potatoes work best?

Baby potatoes, especially red or Yukon Gold, are ideal for their creamy texture and ability to crisp up nicely.

→ Can I make these ahead of time?

You can boil and smash the potatoes ahead of time. Store them in the fridge, then season and bake them just before serving.

→ Can I use a different cheese?

Yes, other hard cheeses like Pecorino Romano or aged cheddar can be used for a similar crispy topping.

→ How can I make them spicier?

Sprinkle red pepper flakes or use smoked paprika with a kick for extra spice.

→ Can I skip the butter?

You can replace the butter with additional olive oil for a lighter option without compromising flavor.

→ What dipping sauces pair well?

Garlic aioli, sour cream, sriracha mayo, or even ketchup are delicious options to serve alongside.