Smashed Potatoes

Ingredients

• 24mini potatoes
• as neededwater, for cooking the potatoes
• 113 g (½ cup)butter, melted
• about 10 g (2 tbsp)Parmesan cheese
• about 4 g (1 tbsp)fresh parsley, chopped
• 1 minced clove or 1// tspgarlic or garlic powder
• ½ tspsalt
• ¼ tspblack pepper
• ½ tspchilli flakes
• 1 tsppaprika

Instructions

1. 1

   Boil the potatoes

   Wash the potatoes, then boil them in water until soft.

2. 2

   Mix the topping

   Melt the butter and stir in the other listed ingredients.

3. 3

   Drain the potatoes

   Drain the potatoes and arrange them in a baking tray.

4. 4

   Flatten each potato

   Use the flat bottom of a cup to gently smash the potatoes.

5. 5

   Bake until crisp

   Spoon the butter mixture over each potato. Bake at 230°C (450°F) for about 45 minutes, until crispy.

What are smashed potatoes?

Smashed potatoes are boiled potatoes flattened before roasting, so their rough surfaces brown while the centres stay soft. They are a simple home-style side rather than a dish with one fixed origin.

This version gets its savoury character from butter, Parmesan, garlic and paprika, with parsley and chilli flakes adding freshness and a little heat.

Nutrition and macros by portion

The nutrition label shows one serving as written: 329 calories, 5g protein, 30g carbs, 23g fat.

The potatoes provide most of the carbohydrates, while butter supplies most of the fat; Parmesan adds a little protein and more fat. Serve a portion with vegetables and a protein-rich main, such as beans, fish or chicken, for a more balanced plate.

Why use mini potatoes?

Even sizing: potatoes of a similar size are more likely to become tender at the same time. Mini potatoes are also easy to flatten into individual portions.

Keep the skins on: they help the potatoes hold together when smashed and add texture as they bake.

Boil them until tender

Doneness: the potatoes need to be soft enough to flatten without much pressure. If they still feel firm in the centre, continue boiling before draining.

Dry surfaces: draining well gives the butter mixture a better chance to cling and helps the potatoes roast rather than steam.

Smash for crisp edges

Gentle pressure: use the flat bottom of a cup to press each potato down without crushing it into pieces. Keeping the potatoes mostly intact makes them easier to lift from the tray.

Uneven surfaces: a few cracks and ridges are useful, since the exposed edges can turn crisp in the oven.

Butter and seasoning

Mix evenly: stir the Parmesan, parsley, garlic, salt, pepper, chilli flakes and paprika through the melted butter before spooning it over the potatoes.

Garlic choice: the ingredient list gives a choice of a minced clove or garlic powder, but the powder quantity is unclear as written. Use the listed minced clove, or check the original recipe for the intended powder amount.

Watch the baking time

Crispness cue: bake at 230°C for about 45 minutes, as directed, and check for browned, crisp edges. Oven performance and potato size can affect how quickly they finish.

Room on the tray: arrange the potatoes with space between them so the hot air can circulate around their edges.

What to serve alongside

Fresh contrast: serve the potatoes with a green salad or steamed vegetables to bring a lighter, fresher element to the plate.

Main dishes: they also pair well with roast chicken, grilled fish or a bean-based main, with a simple vegetable side.

Recipe notes & tips

• Choose potatoes of similar size so they cook at a similar rate.
• Drain the potatoes thoroughly before arranging them on the tray.
• Smash gently so each potato stays in one piece.
• Spread the potatoes out rather than piling them together.
• Spoon the butter mixture across the potatoes so each gets some seasoning.

Variations

• Add herbs: swap or supplement the parsley with chopped rosemary or thyme.
• Adjust the heat: reduce the chilli flakes for a milder finish or add more for extra spice.
• Use smoked paprika: replace the paprika with smoked paprika for a deeper smoky note.
• Add lemon: finish with a little lemon zest for a bright contrast.
• Make them cheesier: sprinkle a little extra Parmesan over the potatoes before baking.

Common mistakes to avoid

• Undercooking the potatoes: boil until soft enough to flatten easily before draining.
• Crushing them completely: press with controlled force so the potatoes remain intact.
• Crowding the tray: leave gaps between potatoes to help their edges crisp.
• Leaving them wet: drain well before adding the butter mixture.
• Assuming the garlic powder amount: the supplied quantity is unclear, so use the minced-clove option or verify the original amount.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in an oven at 200°C until hot, which helps restore some crispness; a microwave will soften the edges.

Frequently asked questions