Description
Golden-crisped smashed potatoes with a garlic-paprika rub and melty parmesan finish, perfect for quick weeknight sides or holiday sharing. This family-approved recipe delivers restaurant-style flavor in under an hour with a fluffy center and crunchy edges.
Ingredients
2 lb baby potatoes
3 tbsp olive oil (avocado oil optional for higher smoke point)
3 cloves garlic, minced
1 tsp salt (Kosher salt recommended)
½ tsp black pepper (freshly ground preferred)
1 tsp garlic powder
1 tsp paprika (smoked paprika for extra complexity)
1 tbsp parsley (fresh or frozen)
¼ cup parmesan (grated, not pre-shredded)
Instructions
Bring potatoes to a boil in water and cook 15–20 minutes until fork-tender
Drain and let cool 5–7 minutes until manageable to handle
Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper
Place cooled potatoes on sheet spaced evenly apart
Smash each potato with the bottom of a glass until flattened
Drizzle with olive oil and evenly distribute minced garlic
Sprinkle salt, black pepper, garlic powder, and paprika over smashed potatoes
Toss to coat and roast 30–35 minutes until crisp and golden
Top with crumbled parmesan during final 5 minutes of roasting
Garnish with chopped parsley before serving
Notes
Use a heavy ceramic plate and press down with a metal mixing bowl for even flattening
Letting potatoes dry for 5 minutes prevents sogginess
Store leftovers in an airtight container for up to 3 days, reheating at 375°F to revive crispiness
- Prep Time: 20
- Cook Time: 35
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 214
- Sugar: 0g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 8g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 40mg