Crispy Smashed Potatoes
These Crispy Smashed Potatoes are everything you want in a potato side dish—crispy, golden edges with fluffy, tender centers.
Boiled until fork-tender, smashed flat, and roasted until beautifully crisp, they're simple enough for weeknights and impressive enough for holidays.
Why You'll Love This Recipe
Extra crispy edges
Simple ingredients
Family favorite
Perfect holiday side dish
Easy to customize
Great for meal prep
Ingredients
1½ pounds baby potatoes
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried parsley
½ teaspoon salt
½ teaspoon black pepper
¼ cup grated parmesan cheese (optional)
Instructions
Step 1
Preheat oven to 425°F.
Line a baking sheet with parchment paper.
Step 2
Bring a large pot of salted water to a boil.
Add potatoes and cook for 15–20 minutes until fork tender.
Drain well.
Step 3
Place potatoes on the baking sheet.
Using the bottom of a glass, gently smash each potato.
Step 4
Drizzle with olive oil.
Sprinkle with garlic powder, parsley, salt, and pepper.
Step 5
Roast for 25–30 minutes until deeply golden and crispy.
Step 6
Sprinkle with parmesan cheese and serve immediately.
FAQ
What potatoes work best?
Baby Yukon Gold or baby red potatoes work best.
Why aren't my potatoes crispy?
Make sure they are dry before roasting and don't overcrowd the pan.
Can I make them ahead?
Yes. Boil the potatoes ahead of time and roast when ready.
Nutrition
Per Serving
Calories: 210
Protein: 4g
Carbohydrates: 30g
Fat: 8g