I can never resist potatoes that turn out shatteringly crisp on the edges, fluffy in the center, and loaded with buttery garlic Parmesan flavor. One bite and you’ll see why these disappear before the main dish.

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I’m obsessed with these smashed potatoes because they hit every craving at once: crispy edges, buttery centers, and that salty, cheesy bite I keep going back for. I love how the baby potatoes get all craggy and golden, with little crunchy bits that taste almost too good to share.

And the Parmesan? Ridiculous in the best way.

I’ll pile these next to pork steak, chicken, or honestly just eat them straight off the pan. No shame.

They’re bold, crispy, savory, and totally addictive. But the real reason I adore them?

They disappear fast, and I’m always happy I made extra.

Ingredients

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Baby potatoes get creamy inside and crisp up like little golden snacks.
Olive oil helps the edges turn crunchy without tasting heavy.
Melted butter brings that cozy, rich flavor everyone fights over.
Garlic makes the whole pan smell ridiculously good.
Parmesan adds salty, crispy bits that cling to every potato.
Mozzarella melts into gooey pockets, because cheesy potatoes just hit different.
Kosher salt wakes everything up so it doesn’t taste flat.
Black pepper adds a tiny bite without stealing the show.
Paprika gives warm color and a mellow, smoky-ish vibe.
Fresh parsley keeps things bright and a little less “all cheese.
”
Red pepper flakes add heat if you like a small kick.
Basically, these ingredients make potatoes crispy, buttery, cheesy, and totally snackable.

Ingredient Quantities

1 1/2 to 2 pounds baby potatoes (Yukon Gold or red)

3 tablespoons olive oil

2 tablespoons unsalted butter, melted

3 cloves garlic, minced

1/2 cup grated Parmesan cheese

1/2 cup shredded mozzarella cheese

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon paprika

2 tablespoons fresh parsley, chopped

1/4 teaspoon red pepper flakes optional

How to Make this

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1. Preheat oven to 450°F and line a baking sheet with parchment paper or lightly oil it.

2. Place potatoes in a large pot, cover with cold water, add 1 teaspoon salt, bring to a boil, and cook until fork tender, about 15 to 20 minutes.

3. Drain potatoes and let them steam-dry in the colander for 2 to 3 minutes.

4. In a small bowl combine olive oil, melted butter, minced garlic, paprika, black pepper, and red pepper flakes if using.

5. Arrange potatoes on the baking sheet and use a potato masher or the bottom of a glass to press each potato until about 1/2 inch thick.

6. Brush the tops of the smashed potatoes generously with the garlic oil mixture, making sure oil gets into the crevices, then sprinkle kosher salt evenly over them.

7. Bake at 450°F for 20 to 25 minutes until the edges start to turn golden and crisp.

8. Remove from oven, sprinkle Parmesan and mozzarella evenly over the potatoes, then return to the oven for 3 to 5 minutes until cheese is melted and bubbly; broil 1 to 2 minutes if you want extra browning, watching closely.

9. Transfer to a serving platter, garnish with chopped fresh parsley, and serve immediately.

Equipment Needed

1. Oven and baking sheet lined with parchment paper or lightly oiled
2. Large pot for boiling potatoes
3. Colander for draining and steaming potatoes
4. Potato masher or sturdy glass to smash potatoes
5. Small bowl for mixing garlic oil and spices
6. Pastry brush to coat potatoes with oil mixture
7. Measuring cups and spoons
8. Knife and cutting board for chopping parsley and garlic

FAQ

What type of potatoes are best for these smashed potatoes? Yukon Gold or red baby potatoes are ideal because they hold shape, have creamy interiors, and crisp nicely on the outside.

How do I make the potatoes extra crispy? Boil until just tender, drain well, let steam dry, then smash thinly and roast on a hot, well oiled sheet so edges crisp. Use a hot oven around 425 to 450°F and avoid overcrowding.

Can I make these ahead of time? Yes. Parboil and cool the potatoes, then refrigerate up to 24 hours. Smash and add toppings right before baking for best texture.

How should I store and reheat leftovers? Refrigerate in an airtight container up to 3 days. Reheat on a baking sheet in a 375 to 400°F oven until warmed and crisp, about 8 to 12 minutes. Avoid microwaving to prevent sogginess.

What can I substitute for Parmesan or mozzarella? For Parmesan try Pecorino Romano or grated Asiago. For mozzarella use fontina, provolone, or a mild cheddar for a different flavor profile.

Can I make these spicy or herb forward? Yes. Add red pepper flakes or a pinch of cayenne for heat, or swap parsley for chopped chives, thyme, or rosemary to highlight herbs. Adjust amounts to taste.

The Best Smashed Potatoes Recipe – Crispy, Buttery, & Cheesy! Substitutions and Variations

Baby potatoes (Yukon Gold or red): substitute fingerlings, small new potatoes, or halved baby Russets for a slightly firmer texture
Olive oil: substitute avocado oil, grapeseed oil, or light vegetable oil for a higher smoke point
Parmesan cheese: substitute Pecorino Romano for a sharper flavor or grated Asiago for a milder nutty note
Mozzarella cheese: substitute shredded fontina, provolone, or a mild cheddar for different melting and flavor profiles

Pro Tips

– Parboil just until a fork slides in easily then drain well and let them sit a minute so surface moisture evaporates. Drier potatoes crisp up way better in the oven and soak up the garlic oil without steaming.

– Smash gently to an even thickness so every potato gets a good crunchy edge but still stays fluffy inside. Too thin and they’ll turn brittle, too thick and they won’t crisp.

– Get the oil mixture into every crevice. Use a pastry brush or spoon to push oil into the cracks so the garlic and butter flavor bakes into the nooks and edges instead of just sitting on top.

– Toss the cheeses on at the end and broil briefly for a bubbly, slightly browned finish. Keep the oven door cracked and watch closely because cheese can go from perfect to burned in seconds.

– Finish with a bright contrast. A squeeze of lemon or an extra sprinkle of fresh parsley right before serving lifts the richness and makes the flavors pop.

The Best Smashed Potatoes Recipe – Crispy, Buttery, & Cheesy!

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

267

kcal

Equipment: 1. Oven and baking sheet lined with parchment paper or lightly oiled
2. Large pot for boiling potatoes
3. Colander for draining and steaming potatoes
4. Potato masher or sturdy glass to smash potatoes
5. Small bowl for mixing garlic oil and spices
6. Pastry brush to coat potatoes with oil mixture
7. Measuring cups and spoons
8. Knife and cutting board for chopping parsley and garlic

Ingredients

1 1/2 to 2 pounds baby potatoes (Yukon Gold or red)
3 tablespoons olive oil
2 tablespoons unsalted butter, melted
3 cloves garlic, minced
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon paprika
2 tablespoons fresh parsley, chopped
1/4 teaspoon red pepper flakes optional

Directions

Preheat oven to 450°F and line a baking sheet with parchment paper or lightly oil it.
Place potatoes in a large pot, cover with cold water, add 1 teaspoon salt, bring to a boil, and cook until fork tender, about 15 to 20 minutes.
Drain potatoes and let them steam-dry in the colander for 2 to 3 minutes.
In a small bowl combine olive oil, melted butter, minced garlic, paprika, black pepper, and red pepper flakes if using.
Arrange potatoes on the baking sheet and use a potato masher or the bottom of a glass to press each potato until about 1/2 inch thick.
Brush the tops of the smashed potatoes generously with the garlic oil mixture, making sure oil gets into the crevices, then sprinkle kosher salt evenly over them.
Bake at 450°F for 20 to 25 minutes until the edges start to turn golden and crisp.
Remove from oven, sprinkle Parmesan and mozzarella evenly over the potatoes, then return to the oven for 3 to 5 minutes until cheese is melted and bubbly; broil 1 to 2 minutes if you want extra browning, watching closely.
Transfer to a serving platter, garnish with chopped fresh parsley, and serve immediately.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.