Smashed Potatoes

Ingredients

• 454 g (1 pound)baby potatoes, such as red or Yukon Gold
• 57 g (4 tablespoons)butter, melted
• 7.5 ml (1½ teaspoons)garlic, minced
• 2.5 ml (½ teaspoon)Italian seasoning
• 25 g (¼ cup)Parmesan cheese, finely grated
• to tastesalt and pepper
• 8 g (2 tablespoons)parsley, chopped
• as neededcooking spray

Instructions

1. 1

   Boil the potatoes

   Boil the baby potatoes in salted water for 18–22 minutes, until tender.

2. 2

   Heat the oven

   While the potatoes cook, preheat the oven to 220°C (425°F).

3. 3

   Prepare the tray

   Coat a sheet pan with cooking spray.

4. 4

   Smash the potatoes

   Drain the potatoes and place them in a single layer on the prepared pan. Gently flatten each one with a potato masher or the bottom of a glass.

5. 5

   Mix the butter

   In a bowl, stir together the melted butter, minced garlic, Italian seasoning, salt and pepper.

6. 6

   Add the topping

   Drizzle the garlic herb butter over the smashed potatoes and sprinkle them with Parmesan.

7. 7

   Bake until crisp

   Bake in the preheated oven for 20–25 minutes, until golden and crisp. Scatter the chopped parsley over the potatoes before serving.

What are smashed potatoes?

Smashed potatoes are small boiled potatoes flattened before baking, giving them more exposed surface to brown and crisp. They are a familiar American-style side dish, easy to adapt with different seasonings and toppings.

This version combines garlic, Italian seasoning, butter and Parmesan. The potatoes turn tender inside while their flattened edges bake to a crisp finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 245 calories, 4g protein, 32g carbs, 12g fat.

The potatoes provide most of the carbohydrates, while butter contributes much of the fat; Parmesan adds some protein as well as fat. Serve a portion alongside a protein-rich main and vegetables for a more rounded plate.

Choosing the potatoes

Baby potatoes: Red or Yukon Gold potatoes are suggested here. Choose ones of a similar size so they cook at roughly the same pace.

Tenderness: Boil them until a knife slides into the centre easily. They need to be soft enough to flatten without falling apart.

Getting crisp edges

Single layer: Arrange the drained potatoes with space between them on the sprayed pan. If they are crowded, their surfaces are less likely to brown evenly.

Gentle pressure: Flatten each potato without crushing it into fragments. Keeping it in one piece helps it hold together as the edges crisp.

Making the garlic butter

Even coating: Stir the melted butter, garlic and Italian seasoning together before drizzling. This helps distribute the flavour across the potatoes.

Seasoning: Add salt and pepper to taste, bearing in mind that Parmesan also brings a savoury, salty note.

Knowing when they are done

Colour: Bake for 20–25 minutes at 220°C (425°F), checking towards the end for golden edges and a crisp surface.

Timing: The recipe lists 18–22 minutes for boiling and 20–25 minutes for baking, in addition to preparation. Allow for both stages when planning, and use tenderness and browning as your cues.

Serving ideas

Pairings: Serve the potatoes with grilled chicken, beef stew or roasted vegetables, as suggested for this recipe. Their buttery, crisp texture works well alongside a main dish.

Finishing touch: Add the chopped parsley just before serving for a fresh herbal note and a little colour.

Recipe notes & tips

• Choose potatoes that are close in size so they become tender at about the same time.
• Check tenderness with a knife before draining; the potatoes should flatten easily.
• Leave some room between the potatoes on the sheet pan to encourage browning.
• Use the bottom of a glass if you do not have a potato masher.
• Watch the potatoes towards the end of baking and take them out once the edges are golden and crisp.

Variations

• Add rosemary: Stir finely chopped rosemary into the melted butter for a different herbal flavour.
• Bring the heat: Add a pinch of chilli flakes to the butter mixture.
• Try another cheese: Swap the Parmesan for a finely grated hard cheese of your choice.
• Make it lemony: Finish with a little lemon zest alongside the parsley.
• Add smoky seasoning: Mix a small amount of smoked paprika into the butter before drizzling.

Common mistakes to avoid

• Underboiling: Potatoes that are still firm can break rather than flatten; boil until a knife enters easily.
• Overcrowding the tray: Potatoes packed together brown less effectively; arrange them in a single layer with space between.
• Smashing too hard: Crushing them into pieces makes them harder to handle; press gently until flattened.
• Uneven sizes: Potatoes of very different sizes cook at different rates; choose similar-sized ones or check each for tenderness.
• Skipping the final check: Oven times can vary; look for golden, crisp edges before serving.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in an oven until hot to help restore some crispness; the potatoes may soften in storage.

Frequently asked questions