If I had to pick one potato side dish that disappears the fastest at my house, it would probably be these smashed potatoes. They have everything going for them: crispy edges, fluffy centers, plenty of garlic butter, and a layer of Parmesan cheese that gets golden and crunchy in the oven. They're simple enough for a weeknight dinner but impressive enough to put on the table for holidays, cookouts, and family gatherings.
If you're building out a full dinner, these smashed potatoes pair perfectly with Grilled Tri Tip, Bacon Wrapped Chicken Thighs, or Tequila Lime Chicken. Add a vegetable like Bacon and Balsamic Brussel Sprouts or Bacon Wrapped Asparagus and you've got a meal everyone will be excited about.
Equipment
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Ingredients
- Olive oil
- Baby red potatoes
- Salted butter
- Garlic cloves
- Garlic powder
- Onion powder
- Salt
- Pepper
- Smoked paprika
- Parmesan cheese
Directions
Preheat the oven to 400°F, then brush the olive oil onto a sheet pan.
Add your potatoes to a medium saucepan of salted water. Bring to a boil, then cook for 20-25 minutes, until the potatoes are fork-tender.
In a small mixing bowl, stir together the melted butter, garlic, garlic powder, onion powder, pepper, salt, and smoked paprika.
Place the potatoes on the sheet pan. Place a piece of parchment paper on top of a potato, using the bottom of a flat cup, and smash the potatoes until they are about a quarter inch thick. Brush the garlic butter over the potatoes. Sprinkle the potatoes with Parmesan cheese.
Bake for 30 to 40 minutes until the potatoes are crispy.
How do I serve my Smashed Potatoes?
- These crispy little gems are usually served as a side dish. Pair them with any roasted, baked, smoked, or pan-fried meat.
FAQs (Because Life’s Too Busy for Guesswork)
No, the skin on the baby potatoes is thin enough not to need peeling. It also helps add to the crunch of the potatoes.
You don’t have to serve them with a dipping sauce, but you can if you like. Sauces like ranch, honey mustard, or ketchup all work well for dipping. If you want to get fancy, garlic or sautéed onion aioli is also a good option.
Add some red pepper flakes or sriracha to the melted butter before brushing it on the potatoes for an extra kick. Another option is to place a slice of pickled jalapeño on top of each one, over the cheese.
Yes, you can boil the potatoes the night before and store them in the refrigerator until you're ready to bake. Do not smash the potatoes until just before baking, and keep in mind that it might take a few extra minutes to bake since you'll be starting with cold potatoes.
What are substitutions that I can make?
- Olive oil – Options include avocado, grapeseed, or coconut oil.
- Baby red potatoes – Baby yellow or mixed Melody potatoes are alternative options.
- Salted butter – If you use unsalted butter, add 1/4 teaspoon of salt to the melted butter.
- Garlic cloves – Fresh minced garlic is the best, but 4 tablespoons of jarred minced garlic also works.
- Parmesan cheese – Romano and Asiago cheeses are similar in flavor.
How should I store my Smashed Potatoes?
- Smashed Potatoes should be stored in an airtight container or Ziploc bag in the refrigerator for up to 5 days.
To reheat, place in the air fryer at 375°F for 5-8 minutes or until thoroughly reheated. They can also be heated in the oven at 425°F for 10-15 minutes.
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Smashed Potatoes
Equipment
- Sheet pan
- Medium Saucepan
- Fork
- Small Mixing Bowl
- Flat cup
- Basting brush
Ingredients
- 2 tablespoons olive oil
- 1 1/2 pound baby red potatoes
- 6 tablespoons salted butter melted
- 8 garlic cloves minced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon pepper
- 1/2 teaspoon salt
- 1/2 teaspoon smoked paprika
- 1/2 cup shredded Parmesan cheese
Instructions
- Preheat the oven to 400°F, then brush the olive oil onto a sheet pan.
- Add your potatoes to a medium saucepan of salted water. Bring to a boil, then cook for 20-25 minutes, until the potatoes are fork-tender.
- In a small mixing bowl, stir together the melted butter, garlic, garlic powder, onion powder, pepper, salt, and smoked paprika.
- Place the potatoes on the sheet pan. Place a piece of parchment paper on top of a potato, using the bottom of a flat cup, and smash the potatoes until they are about a quarter inch thick. Brush the garlic butter over the potatoes. Sprinkle the potatoes with Parmesan cheese.
- Bake for 30 to 40 minutes until the potatoes are crispy.
