Save Pin There's something magical about the moment when a perfectly roasted potato hits your tongue and you taste both the earthy sweetness of butter and the sharp bite of Parmesan all at once. I discovered this dish entirely by accident on a weeknight when I had baby potatoes, some garlic that needed using, and a wedge of really good Parmesan that had been sitting in my fridge. What started as me thinking I'd make a simple side turned into something that completely changed how I approach potato dishes, and now I can't imagine serving dinner without them.
I made these for my family last Thanksgiving, and my dad, who usually just eats potatoes straight without comment, actually asked for the recipe and came back for thirds. That's when I knew I'd stumbled onto something special, because getting my dad to ask for seconds is basically unheard of.
Ingredients
- Baby Yukon Gold or red potatoes (1.5 lbs): These varieties hold their shape beautifully when boiled and have a naturally buttery flavor that pairs perfectly with Parmesan.
- Olive oil (2 tbsp) and unsalted butter (2 tbsp): The combination gives you richness from the butter and a subtle fruity note from the oil, and it helps the potatoes brown beautifully in the oven.
- Garlic (3 cloves, minced): Mince it fine so it distributes evenly and becomes almost creamy once it roasts.
- Sea salt (1 tsp) and freshly ground black pepper (½ tsp): Use fresh pepper if you can because you'll actually taste the difference when you bite into a crispy edge.
- Smoked paprika (½ tsp, optional): This adds a whisper of warmth and depth, especially welcome on cooler evenings.
- Freshly grated Parmesan cheese (½ cup): Grate it yourself from a block rather than using pre-shredded because the fresher stuff melts into the potatoes instead of staying grainy.
- Fresh parsley and chives (2 tbsp parsley, 1 tbsp chives optional): These brighten everything up at the end with color and a fresh, grassy note that cuts through the richness.
Instructions
- Boil the potatoes until they're just tender:
- Cover them with cold salted water, bring to a boil, and cook for about 15 to 20 minutes until a fork slides through with just a little resistance. The key is getting them cooked through without letting them fall apart, which sounds harder than it is.
- Drain and let them steam-dry:
- After draining, let them sit in the hot colander for a couple minutes so any excess moisture evaporates off, which helps them crisp up better in the oven later.
- Arrange and gently smash:
- Spread the potatoes on your baking sheet and use the bottom of a glass or a potato masher to flatten each one to about half an inch thick, leaving them in one piece so the edges get crispy.
- Mix your oil and butter base:
- Whisk together the olive oil, melted butter, minced garlic, salt, pepper, and smoked paprika in a small bowl so you have an even coating to drizzle.
- Dress the potatoes:
- Drizzle the oil mixture over all the potatoes and use your fingers or a brush to make sure it gets into the crevices where the magic happens.
- Add the Parmesan and roast:
- Sprinkle the grated cheese evenly across the top and slide into a 425°F oven for 20 to 25 minutes, watching until the edges turn golden and the cheese starts to brown in patches.
- Finish with fresh herbs:
- Pull them out, scatter the parsley and chives over top, add a final sprinkle of Parmesan if you're feeling generous, and serve while they're still hot enough that the steam is rising off them.
Save Pin There was a moment last spring when I served these to friends on a patio after a long winter, and everyone got quieter than usual, just focused on eating, and I realized that sometimes the simplest things can make people feel genuinely cared for in a way that fancier dishes never do. That's when they stopped being just a recipe in my rotation and became something I make whenever I want someone to feel at home at my table.
The Secret to Maximum Crispiness
If you want edges that actually shatter when you bite into them, resist the urge to flip or move the potatoes around while they're roasting. Let them sit undisturbed for the full time so the bottoms and sides make contact with the hot pan, and if you're really committed to maximum crunch, finish with a quick 2 to 3 minute broil under high heat right at the end. Watch them like a hawk during that broil though, because the line between golden and burnt is basically a ten-second window.
Why This Works as a Side Dish
These potatoes are assertive enough to stand on their own and not get lost next to a grilled steak or roasted chicken, but they're also humble enough that they don't compete for attention on the plate. The Parmesan and garlic flavor is savory without being heavy, so they pair with almost everything, from a simple roasted vegetable to a rich sauce, and they cool down just enough to be edible within minutes instead of making you wait.
Variations and Swaps
I've played around with this recipe more times than I probably should admit, and it's flexible in all the right ways. Substitute Pecorino Romano for a sharper bite, or use a vegan hard cheese if that works for your table, and if you want to add richness, a dollop of sour cream or Greek yogurt on the side turns it into something almost decadent.
- Try a sprinkle of crispy sage or rosemary instead of chives for a different herbal direction.
- A tiny bit of lemon zest at the end brightens everything up if you're craving something fresher.
- If you're feeding people with dairy concerns, the recipe adapts beautifully with good quality olive oil and fresh herbs doing the heavy lifting.
Save Pin These potatoes have become my go-to when I want to make someone feel welcome or when I need a side dish that actually tastes like love instead of just a starch on the plate. Make them once and I promise they'll become part of your rotation too.
Recipe FAQs
- → What type of potatoes work best for smashing?
Baby Yukon Gold or red potatoes are ideal as they hold shape well while becoming tender enough to smash.
- → How can I make the edges extra crispy?
Baking at high heat followed by a few minutes under the broiler crisps the potato edges beautifully.
- → Can I substitute Parmesan cheese?
Pecorino Romano or a hard vegan cheese can be used for a similar rich, salty flavor.
- → What herbs complement the potatoes?
Fresh parsley and chives add a bright, herbaceous note that balances the richness of the cheese and butter.
- → Is this suitable for gluten-free diets?
Yes, the dish contains no gluten and fits well within a gluten-free lifestyle.