Save I discovered these potatoes completely by accident while trying to use up leftover baby potatoes before they sprouted in my pantry. I smashed them thin instead of dicing them, drizzled them with garlic butter, and something magical happened in the oven—they transformed into these impossibly crispy, golden discs that my whole kitchen smelled like for hours. My roommate came home, found me eating them directly off the baking sheet, and immediately asked me to make them again for a dinner party the next night. That was three years ago, and I've made them dozens of times since.
The moment these proved themselves wasn't at my dinner party—it was when my picky nephew refused everything else at Thanksgiving but ate an entire portion of these, methodically, without complaining once. His mom looked shocked, and I felt something shift in how I thought about cooking. Sometimes the simplest dishes are the ones that actually matter, the ones that cut through all the noise.
Ingredients
- Baby or Yukon gold potatoes (1.5 lbs, halved): Yukon golds have just enough starch to get crispy while staying tender inside—regular russets work but they can get too fluffy.
- Olive oil (2 tbsp): This is your insurance policy for even browning and prevents the smashed potatoes from sticking to the sheet.
- Salt and black pepper: Season before the garlic butter hits so the salt can actually penetrate the potato.
- Unsalted butter (4 tbsp, melted): Use real butter here—margarine just won't deliver that golden, nutty finish.
- Garlic (4 cloves, minced): Fresh minced is non-negotiable; garlic powder turns acrid in the oven's heat and tastes stale by comparison.
- Parmesan cheese (½ cup grated): Freshly grated from a block browns beautifully and develops little crispy edges; pre-shredded versions have additives that prevent melting properly.
- Italian seasoning and smoked paprika: Italian seasoning gives earthiness, paprika adds subtle smoke that transforms the whole thing, but it's optional if you want the garlic to be the absolute star.
- Fresh parsley (2 tbsp chopped): This is your bright finish—add it after baking so it stays vibrant and doesn't turn bitter.
Instructions
- Get your oven ready:
- Preheat to 425°F and line a baking sheet with parchment paper or a light oil coating. This temperature is crucial—it's hot enough to create serious crust without burning the garlic.
- Parboil your potatoes:
- Boil the halved potatoes for about 12 minutes until they're just fork-tender but still holding their shape. If you boil them too long, they'll fall apart when you smash them; too short and they won't bake through evenly.
- Smash them flat:
- Place each cooled potato cut-side down on the baking sheet and use a potato masher or sturdy glass to gently flatten each one to about ½-inch thick. You want them pressed firmly enough to have surface area for crisping, but not so aggressively that they shatter.
- Season the base:
- Drizzle with olive oil and sprinkle with salt and pepper. The oil creates a barrier that helps them crisp up instead of just baking.
- Make your garlic butter coat:
- Mix melted butter with minced garlic, grated Parmesan, Italian seasoning, and paprika if you're using it. Spoon or brush this generously over each smashed potato, making sure every surface gets some.
- Bake until golden:
- Slide them into the oven for 30 to 35 minutes, watching around the 25-minute mark to make sure they're browning evenly. When they're deep golden and the edges are turning crispy, you're done.
- Finish and serve:
- Pull them out, sprinkle with fresh parsley immediately so it stays green, and eat them while they're still warm and the texture is at its absolute best.
Save These potatoes taught me that sometimes the best food moments happen when you're not trying to impress anyone—when you're just hungry, working with what you have, and willing to let an accident become something beautiful. That's when cooking stops feeling like a performance and starts feeling like home.
The Secret to Real Crispiness
The magic isn't just in the oven temperature—it's in the smashing. When you flatten those potatoes thin, you're creating maximum surface area for the heat to work with. I learned this the hard way after my first batch came out more golden than crispy. The flatter they are, the more edges they develop, and edges are where the crispy happens. Aim for about ½-inch thick, pressing firmly enough that they hold their shape but not so hard that they crumble.
Why This Works as an Appetizer
People love these because they taste fancy but look casual—nothing pretentious about a smashed potato, but the garlic Parmesan treatment makes it feel intentional. I've served them at everything from weeknight dinners to tailgates to casual dinner parties, and the response is always the same: surprise that something this simple is so craveable. They also travel well and taste decent even at room temperature, which makes them perfect for feeding a crowd.
Variations and Flavor Swaps
Once you nail the basic version, the fun part is experimenting with what you top them with. Pecorino Romano brings a sharper, more aggressive cheese flavor that some people prefer. Truffle oil drizzled on right after baking is dangerous—I've made these for myself at midnight more than once. Everything bagel seasoning, za'atar, or fresh herbs like thyme or rosemary also work beautifully if you want to shift the vibe.
- Try mixing a spoonful of sour cream or spicy aioli right onto each potato for dipping, or serve it on the side for people to customize.
- A crack of fleur de sel sprinkled on top just before serving adds a finishing touch that tastes expensive but costs almost nothing.
- These pair perfectly with grilled chicken, steak, or fish, but honestly they're also amazing as a standalone snack straight from the oven.
Save These potatoes have become my answer to almost every "what should I bring" question, and I honestly never get tired of making them. There's something really satisfying about taking something so simple and turning it into something people actually remember eating.
Cooking Guide
- → How do I achieve extra crispy potatoes?
After baking, switch to broil for 2-3 minutes to add a crunchier crust without overcooking the interior.
- → Can I use different types of potatoes?
Baby potatoes or Yukon gold work best for their creamy texture and ability to hold shape when smashed.
- → Is there a substitute for Parmesan cheese?
Pecorino Romano provides a sharper, saltier flavor that complements the garlic coating beautifully.
- → What is the best way to smash the potatoes?
Use a sturdy glass or potato masher to gently press each potato to about half an inch thick, ensuring even crispiness.
- → Can these be made gluten-free?
Yes, using certified gluten-free Parmesan cheese keeps the dish gluten-free without altering the taste.
- → What are good serving suggestions?
Serve warm with sour cream or spicy aioli for dipping, or pair them with grilled meats as a savory side.