Save to Pinterest There's something about the sound of potatoes hitting a hot baking sheet that signals the meal is about to turn magical. I stumbled onto this method by accident when I was trying to rush dinner and decided to skip the traditional mashing bowl, instead flattening them right on a sheet pan. The result was unexpectedly brilliant: crispy, golden edges with a creamy center, all studded with melted Parmesan and bright herbs that smelled like a fancy restaurant kitchen.
I made these for a dinner party where my friend Sarah brought her family, and her kids—who normally push vegetables around their plates—actually asked for seconds. Watching them demolish these golden smashed potatoes while adults reached for seconds made me realize this wasn't just a side dish, it was a conversation starter.
Ingredients
- Baby Yukon Gold or red potatoes (1.5 lbs): Waxy potatoes hold their shape better during cooking and create that slightly creamy texture when smashed, unlike floury russets that turn gluey.
- Olive oil (2 tbsp): This carries the garlic flavor and helps create those coveted crispy edges in the oven.
- Unsalted butter, melted (2 tbsp): Adds richness without overwhelming the fresh herb flavors you're building.
- Garlic, minced (3 cloves): Toast it gently in the oil and butter so it becomes sweet and mellow rather than harsh and sharp.
- Sea salt (1 tsp) and freshly ground black pepper (½ tsp): Season in layers—a pinch goes in the water, more gets mixed with the oil, and a final taste adjustment happens at the end.
- Smoked paprika (½ tsp, optional): A touch adds subtle smokiness that makes people ask what's different about your potatoes.
- Freshly grated Parmesan cheese (½ cup): Freshly grated melts into crevices and catches the heat better than pre-shredded, creating flavor pockets throughout.
- Fresh parsley and chives (3 tbsp combined): These go on after baking so they stay bright and don't lose their grassy freshness to the heat.
Instructions
- Start the potatoes:
- Scrub your potatoes and cut any larger ones in half so they cook evenly. Drop them into cold salted water and bring to a boil, then simmer for 15 to 20 minutes until a fork slides through easily but they still hold their shape.
- Dry them out:
- This step changes everything—let them sit in the hot colander for a couple of minutes so any excess moisture evaporates. Wet potatoes won't crisp up properly on the baking sheet.
- Arrange and flatten:
- Spread the potatoes on your prepared baking sheet, leaving space between each one. Use the bottom of a sturdy glass or a potato masher to press each potato into a rough ½-inch-thick disc, letting their natural bumpy shape show rather than aiming for perfection.
- Create the flavor base:
- Whisk together the olive oil, melted butter, minced garlic, salt, pepper, and paprika if you're using it. Drizzle this mixture generously and unevenly over the potatoes so some get more garlic-infused oil than others.
- Add the cheese:
- Sprinkle the freshly grated Parmesan evenly across all the potatoes, letting it settle into the nooks and crannies where it'll melt into golden spots.
- Bake until golden:
- Slide into a 425°F oven for 20 to 25 minutes, keeping an eye on them around the 20-minute mark. They're done when the edges turn a deep golden brown and look slightly crispy.
- Finish and serve:
- Right out of the oven, scatter the fresh parsley and chives across the top, add a final whisper of Parmesan if you're feeling generous, and serve immediately while everything is still warm and the cheese is gooey.
Save to Pinterest There's a moment in cooking where something shifts from being a weeknight side dish to becoming the thing people remember. That happened here when my neighbor smelled them baking and practically invited herself over for dinner.
The Beauty of the Flat Potato
Flattening potatoes instead of mashing them creates two textures in one bite—the crispy exterior from direct contact with heat, and a creamy middle that never gets overworked. When you mash in a bowl, you risk activating the starch and ending up with gluey potatoes, but this method keeps things loose and light. The flattening also means more surface area catches the Parmesan, creating those addictive cheese crisps around the edges.
Herb and Garlic Magic
The garlic infuses into the oil and butter as they warm together, softening into something sweet and mellow rather than raw and aggressive. When you add fresh herbs at the very end, they stay bright and don't lose their grassy character to the heat, which is why this feels fresher than traditional loaded mashed potatoes. The combination of smoked paprika with the fresh herbs creates a sophisticated flavor profile that tastes like you spent hours on this when really it's mostly just waiting for the oven to work.
Making It Your Own
This recipe is flexible enough to adapt to what you have on hand or what you're craving. Swap in any fresh herb you love—tarragon, basil, or dill all work beautifully. You can add a touch of garlic powder if you're out of fresh garlic, or throw in crispy bacon bits and scallions if you want a more loaded approach. The smoked paprika is optional but worth keeping around if you want to add depth to a lot of dishes.
- For extra crispiness, broil the potatoes for 2 to 3 minutes right after baking, watching them closely so they don't burn.
- Pecorino Romano or a vegan hard cheese work perfectly if you need a Parmesan substitute.
- A dollop of sour cream or Greek yogurt on the side transforms these from a side dish into something you could almost eat as a light meal.
Save to Pinterest These potatoes remind me that sometimes the best discoveries in cooking come from trying to take shortcuts. Serve them alongside anything and watch them disappear from the plate.
Recipe FAQs
- → What type of potatoes work best for this dish?
Baby Yukon Gold or red potatoes are ideal due to their tender texture and ability to crisp well when smashed and baked.
- → Can I make these potatoes extra crispy?
Yes, broiling the potatoes for 2-3 minutes after baking enhances the crispy edges and adds a golden finish.
- → Is it possible to substitute Parmesan cheese?
Pecorino Romano or a vegan hard cheese alternative can be used if desired, without compromising flavor significantly.
- → How are the potatoes seasoned?
A mixture of olive oil, melted butter, minced garlic, sea salt, black pepper, and smoked paprika coats the smashed potatoes before baking.
- → Are there any optional ingredients to enhance flavor?
Fresh chopped chives and extra Parmesan sprinkled on top after baking add bright, fresh notes and richness.