Crispy Oven Roasted Smashed Potatoes

Buttery garlic Crispy Oven Roasted Smashed Potatoes take traditional potatoes to a whole other level of YUM. Baby red and golden potatoes are cooked, smashed, seasoned with spices, drizzled with butter, baked, and then topped with melted cheese for over-the-top-deliciousness. 

Head to my Instant Pot Chicken and Potatoes, Baked Garlic Parmesan Potato Wedges, and Loaded Baked Potato Foil Packs for more tasty recipes!

Ingredients

• Baby potatoes — I used a mixture of baby red and gold potatoes
• Olive oil — I use extra virgin olive oil but you can use any good-quality olive oil you have. 
• Garlic — I use minced garlic in oil from a jar but you can mince your own garlic or purchase frozen cubes too. 
• Smoked paprika — Smoked paprika gives these oven smashed potatoes a lovely peppery flavor but you can skip it if you like. Or, if you only have regular paprika, you can substitute that for smoked paprika. 
• Cheese — My preference is to use sharp cheddar cheese or smoked gouda on top of these baked, crispy smashed potatoes.
  

Here’s How You Make It

1. First, you’ll need to cook the potatoes. Fill a large stock pot with water (at least 4 inches deep), then bring that to a boil and stir in 1/2 teaspoon salt. Add the potatoes and cook them until they’re soft (about 15-20 minutes should yield fork-tender potatoes). (not pictured)
2. When the potatoes are fork-tender, drain them and let them dry in a strainer/colander. Preheat the oven to 425 degrees. (photo 1)
3. Next, arrange the dried off potatoes on a greased baking sheet. Smash the potatoes about halfway down with a fork or the back of a spoon and let them rest on the pan for 5 minutes to release the steam. (not pictured)
4. Drizzle the smashed potatoes with olive oil and season them generously with salt, pepper, and smoked paprika (if using). (not pictured)
5. In another bowl, stir together the melted butter and the garlic, then drizzle this mixture over the potatoes. (photo 2)
6. Bake the smashed potatoes in the oven for 25-35 minutes, or until they are crispy. Top them with cheese and then return them to the oven for 5-7 minutes until the cheese is melty. (photos 3-4)
7. Garnish the roasted smashed potatoes with chopped parsley and additional cracked black pepper if desired and serve. (see below)

Why This Recipe Works

Small potatoes — And no, I don’t mean this recipe is “small potatoes” — in fact, using small potatoes is what makes this recipe so big on taste. Plus, smaller potatoes cook up more easily, smash more easily, and bake more easily. Plus, you can eat one roasted smashed potato in a bite or two, which makes them qualify as a finger food right? Or, at the very least as an appetizer if needed! 

Cheese — I mean, I think it goes without saying that cheese makes everything better but on these oven smashed potatoes? Ah-mazing. Think of your favorite baked potato but crispier, cheesier, tastier. 

Boiling then roasting — Boiling these first softens the potatoes so that they can be smashed, seasoned, and then baked. The baking allows them to crisp up right before you add the cheese — it’s all the textures in one potatoey, cheesy bite! 

So easy — Why cut the potatoes when you can just boil them and smash them? In less than an hour you can have these lovely, crispy smashed potatoes on your plate — you know you are looking forward to it! 

Frequently Asked Questions

Ideas for Customizing Smashed Potatoes 

• Make these smashed potatoes spicy by adding a little red pepper flakes or chili powder before baking. Better yet, top the cheese with some sliced jalapenos or jarred, pickled jalapeno slices. 
• You know what makes every potato better? Bacon. Add some bacon crumbles (homemade or store bought) right on top of the cheese right after it comes out of the oven — heavenly! 
• Change up the cheese. You can truly use just about any cheese you like on top of these potatoes, just remember not every cheese will melt the same. If you go with a harder cheese, it will crisp up rather than melt, but will still be delicious! 
• Instead of parsley, consider garnishing your smashed potatoes with little slivers of chopped up chives, green onions, or dill. 
• Up the garlic flavor by sprinkling garlic powder over the top of the potatoes before baking or on top of the cheese. 
• Take these potatoes over the top by adding a tablespoon of sour cream, sliced green onions, black olive slices, bacon, and any of your favorite baked potato toppings — make them a meal! 

Expert Tips  

• Be sure to let the potatoes dry before smashing. Use a paper towel if you want to speed up the process. 
• After you’ve smashed the potatoes, let the steam escape for about 5 minutes before popping in the oven. Don’t skip this step, this will allow for a crispier smashed potato. 
• These potatoes will keep in the fridge for up to 5 days. My preferred method of reheating is in the oven. If you should lose some of your cheese in the process, simply add more. 
• If you’re planning on leftovers, cook the potatoes through but don’t put the cheese on the smashed potatoes you want to save for tomorrow. Then, when you’re ready to eat the leftovers, you can turn the oven on again, let the potatoes come up to temperature for about 5 minutes, then add the cheese and allow it to melt for another 5-7 minutes. They’ll be just as good as the day you made them! 
• Don’t relegate these oven smashed potatoes to just dinner. These make a great side for breakfast and brunches too. Tired of hash browns and home fries? Try making these babies at brunch and serve with eggs and sausage and watch your family light up! 

More Potato Recipes

For more new and flavorful ways to make potatoes, try my popular posts for Easy Garlic Mashed Potatoes, Roasted Sweet Potatoes, and my Cheesy Mashed Potatoes Casserole. 

Did you make this recipe? FANTASTIC. Please rate the recipe below and be sure to tag me on social when you share a photo on social – I love seeing what you’re up to in the kitchen!