These smashed potatoes began as a simple appetizer for a casual Friday night, and they quickly turned into the thing everyone reaches for first. I wanted something comforting but unfussy, the kind of bite you can grab straight off the tray and still feel like you are tasting something special. The moment those tender potatoes hit a hot oven and the edges crisped up, I knew we had something worth keeping in the rotation. I discovered this method while testing different potato textures for a family game night. Boiling the baby potatoes to creamy tenderness, then smashing and roasting, creates the most irresistible contrast: crackly edges and a buttery-soft center. A generous coating of garlic salt, black pepper, and a snowy fall of parmesan turns each potato into a tiny, cheesy, golden-brown treasure. The platter never makes it to the table intact because hands always sneak a taste right off the baking sheet. I love that this is both playful and practical, a side that doubles as a snack and sparks conversation around the kitchen island.

Ingredients

• Baby potatoes (2 lb): Choose baby red or baby yellow potatoes, 1 1/2 to 2 inches in diameter, and as evenly sized as possible for uniform cooking. Thin skins crisp beautifully and interiors stay creamy.
• Kosher salt for water (2 tsp): Seasoning the boil ensures flavor from the inside out. Diamond Crystal measures lighter than Morton, so level off the spoon for consistency.
• Olive oil (1 Tbsp): A light drizzle helps the potatoes brown and crisp. Use a fruity extra-virgin oil; pour slowly to avoid soggy spots.
• Garlic salt (1 1/2 tsp, to taste): Combines salt and garlic for even seasoning. Lawry’s or your favorite blend works; adjust to preference.
• Black pepper (1/4 tsp): Freshly cracked pepper adds warmth and balance. Grind medium-coarse for a pleasant bite without overwhelming.
• Parmesan cheese (3/4 cup): Finely grated Parmigiano Reggiano melts into a lacy, savory crust. Freshly grated yields the best melt and flavor.
• Fresh parsley (2 Tbsp, finely chopped): A sprinkle at the end brightens the richness and adds fresh color right before serving.

Instructions

Boil the potatoes: Bring 8 cups of water to a boil in a 5-quart pot and stir in 2 teaspoons kosher salt. Add the potatoes carefully, reduce to a steady simmer, and cook 25 to 30 minutes until a fork slides in with little resistance. Drain well in a colander and let steam off for 2 minutes to shed excess moisture. Preheat and pan the potatoes: Preheat the oven to 450°F. Line a rimmed baking sheet with parchment or foil for easy cleanup. Spread the drained potatoes on the sheet, spacing evenly so air can circulate for better browning. Smash gently: Use a potato masher or the flat bottom of a sturdy glass to press each potato to about 1/2 inch thickness. Press slowly until the skins just split and the surface flattens; avoid over-smashing so the pieces stay intact and creamy inside. Season and start crisping: Drizzle the tops lightly with olive oil, then season generously with garlic salt and black pepper. Bake for 15 minutes until the bottoms are beginning to brown and the edges look dry and slightly crisp. Flip for even browning: Flip each potato with a spatula, drizzle again with a little olive oil, and season the second side. Bake 12 to 15 minutes more until deeply golden with crisp, frilled edges. The centers should look tender and slightly puffed. Add cheese and finish: Sprinkle the parmesan evenly over the potatoes and return to the oven for 2 to 3 minutes, just until the cheese melts and turns glossy with faint golden spots. Watch closely to prevent over-browning. Garnish and serve: Transfer to a platter, shower with chopped parsley, and serve hot. For the crispiest texture, enjoy within 10 minutes of coming out of the oven.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, spread potatoes on a baking sheet and warm at 425°F for 8 to 10 minutes to bring back the crisp edges. Avoid microwaving if you can; it softens the crust. For freezing, arrange cooled potatoes on a sheet, freeze until solid, then transfer to a freezer bag for up to 2 months. Reheat from frozen at 425°F for 12 to 15 minutes. If any potatoes seem dry after storage, brush lightly with olive oil before reheating to refresh their texture and shine.

Ingredient Substitutions

Baby yellow or red potatoes work best, but you can use halved small gold potatoes if similar in size. If you do not have garlic salt, mix 1 1/4 teaspoons kosher salt with 1/4 teaspoon garlic powder for a comparable profile. Swap parmesan with finely grated Pecorino Romano for a sharper, saltier finish; reduce the amount slightly to 2/3 cup to keep salt in check. Olive oil can be replaced with melted unsalted butter for richer flavor, or a 50/50 blend of oil and butter for crispness plus savor. For a dairy-free version, skip the cheese and finish with smoked paprika and chopped chives for a savory, aromatic twist.

Serving Suggestions

Serve as a shareable starter with a trio of dips like sour cream with chives, lemony garlic aioli, and a tangy yogurt-herb sauce. As a side, pair with roasted chicken, grilled steak, or pan-seared salmon. For a brunch board, add soft-scrambled eggs, crisp bacon, and sliced tomatoes. Garnish with extra parmesan, crushed red pepper, or a whisper of lemon zest for brightness. If you are entertaining, bring the baking sheet straight to the table for a rustic presentation and let guests grab their favorite crisped pieces.

Cultural Background

Smashed potatoes draw inspiration from several comfort-food traditions. Australia popularized a version known as crispy smashed potatoes, while in the United States this technique sits somewhere between a classic baked potato and a roasted potato. The idea is rooted in maximizing texture: par-cooking to tenderize, then exposing the surface area to intense heat for crispness. The cheese element nods to Italian frico, where grated hard cheeses form crunchy, savory webs as they melt and toast. It is a global conversation on how to make humble potatoes taste luxurious with simple technique.

Seasonal Adaptations

In spring, finish with lemon zest, baby chives, and a spoonful of green goddess dressing. During summer, try a caprese spin with cherry tomatoes, basil, and a light drizzle of balsamic glaze after baking. For fall, swap parsley for thyme and add a dusting of smoked paprika. Winter loves richness, so fold in a touch of melted butter and a sprinkle of finely chopped rosemary. Around the holidays, serve with a bowl of cranberry relish alongside roasted meats for a playful contrast of textures and flavors.

Meal Prep Tips

Boil the potatoes up to 24 hours in advance and refrigerate in a covered container. When it is time to serve, smash directly onto the lined baking sheet and bake as directed, adding 1 to 2 extra minutes to warm through. For packed lunches, roast fully and cool, then store in single layers in shallow containers; reheat in a toaster oven at 425°F for 5 to 7 minutes. If preparing multiple trays, rotate oven racks halfway and switch the pans top to bottom to maintain even browning across all batches.

There is something wonderfully communal about a tray of these on the table. They invite nibbling, conversation, and that happy pause when everyone reaches for one more. Make them once, and they will become your go-to for easy, cozy gatherings.