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Board of crispy golden smashed potatoes topped with parmesan and fresh parsley

Crispy Smashed Potatoes

Baby potatoes boiled until tender, steam dried, smashed flat, and roasted with olive oil and garlic until the edges turn deep golden and crisp, finished with parmesan and parsley.
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings: 6
Course: Side Dish
Cuisine: American
Calories: 190
Ingredients Method Notes

Ingredients
  

  • 2 lbs 900 g baby potatoes, 1.5 to 2 inches across
  • 2 tbsp 30 g kosher salt, for boiling water
  • 6 cups 1.4 L water
  • 1/3 cup 75 ml olive oil, divided
  • 4 cloves garlic minced
  • 1 tsp 5 g kosher salt
  • 1/2 tsp 2 g black pepper
  • 1/2 cup 50 g parmesan, finely grated
  • 2 tbsp 8 g fresh parsley, chopped
  • 1/2 tsp red pepper flakes optional

Method
 

  1. Boil potatoes in salted water 15 to 18 minutes, until a knife meets slight resistance.
  2. Drain and let sit uncovered in the colander for 5 minutes.
  3. Oil the parchment-lined baking sheet and space potatoes an inch apart.
  4. Smash each potato flat to about 1/2 inch thick.
  5. Brush with oil, top with garlic, salt, and pepper. Roast at 450°F (230°C) for 20 minutes.
  6. Flip and roast 10 more minutes.
  7. Add parmesan and roast 3 to 4 minutes more, until melted and browned.
  8. Rest 2 minutes, then top with parsley and red pepper flakes.

Notes

Buy potatoes as close to the same size as possible; mismatched sizes mean some finish boiling before others.
- The centers stay soft and creamy even when fully cooked; that softness is normal, not a sign they need more time.
- Mix minced garlic into the oil rather than scattering it dry, or it scorches in the 450°F oven.
Storage Notes:
- Refrigerate in a shallow airtight container up to 4 days, stacked no more than two layers deep.
- Freeze cooled potatoes in a single layer before bagging, up to 2 months; skip freezing with parmesan already on top.
- Reheat in a 425°F (220°C) oven or dry skillet, not the microwave, to bring the crisp back.