Description
Crispy, golden smashed baby potatoes with garlicky butter, fresh herbs, and a crunchy Parmesan crust. Roasted at high heat so the edges get blistered and crisp while the centers stay fluffy and tender. Perfect for weeknights, BBQs, or parties.
Why You’ll Love This Recipe
Ultra-crispy edges without deep frying
Soft, pillowy centers that contrast with crunchy crusts
Fast and simple with everyday ingredients
Incredibly customizable — spice, cheese, or herbs to match your mood
Great as a side dish, snack, or party finger food
Ingredients (serves 4)
• 1.5–2 pounds baby potatoes (yellow or red)
• 3–4 tablespoons olive oil, divided
• 3 cloves garlic, finely minced
• 1 teaspoon kosher salt, plus more to taste
• ½ teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh rosemary or thyme (or a mix)
• ¼–½ cup grated Parmesan cheese
• Fresh parsley or chives, chopped, for garnish
• Optional: flaky sea salt and lemon zest for finishing
Equipment you’ll need
A large pot for boiling
Baking sheet (rimmed)
Potato masher or sturdy measuring cup
Parchment paper or an oven-safe silicone mat (optional but helps crisp)
Large bowl for tossing
Step-by-Step Instructions (clear, bold, easy-to-follow)
Step 1: Boil the potatoes
Place baby potatoes in a pot and cover with cold, salted water. Bring to a boil and cook until just fork-tender, about 12–15 minutes depending on size. Do not overcook; they should hold their shape. Drain well.
Step 2: Preheat the oven and prep the pan
Preheat oven to 450°F (230°C). Drizzle a generous layer of olive oil across a rimmed baking sheet and spread it so the bottoms of the potatoes will sit in oil (this helps blister and crisp).
Step 3: Smash the potatoes
Arrange boiled potatoes on the oiled baking sheet with space between them. Using a potato masher, the bottom of a measuring cup, or a large glass, press down firmly on each potato to flatten it to about ½–¾ inch thickness, creating many rough edges and nooks for crispiness.
Step 4: Season and oil generously
Drizzle the smashed potatoes with remaining olive oil. Sprinkle kosher salt, black pepper, and minced garlic evenly over all potatoes. Toss or brush a little extra oil into the crevices so every surface will crisp.
Step 5: Add herbs and Parmesan
Scatter fresh rosemary or thyme over the potatoes, then press a generous tablespoon of grated Parmesan onto each potato (or sprinkle evenly across the tray). The cheese will melt and form a golden, crunchy crust.
Step 6: Roast until blistered and golden
Bake in the preheated oven for 20–25 minutes, then flip each potato and bake another 5–10 minutes until edges are deeply golden and cheese is crisped. For extra browning, broil 1–2 minutes—watch closely to prevent burning.
Step 7: Finish and serve
Remove from oven and immediately sprinkle with chopped parsley or chives and, if desired, a pinch of flaky sea salt and a little lemon zest for brightness. Serve hot.
Tips for Extra Crispiness
Use small, uniform potatoes so they cook evenly.
Make sure the baking sheet and oil are spread well so each potato has contact with hot oil.
Don’t overcrowd the pan—give each potato room to crisp.
Use plenty of olive oil and a generous amount of Parmesan for the best crunchy crust.
Finish under the broiler for 1–2 minutes if you want extra blistering.
Flavor Variations
Garlic Butter: Use melted garlic butter instead of plain oil before roasting.
Spicy Paprika: Add smoked paprika or chili flakes to the seasoning for heat.
Cheesy Melt: Add shredded mozzarella in the last 5 minutes for a melty topping.
Herb Mix: Swap in dill or basil and finish with lemon for a fresh twist.
Truffle Upgrade: Drizzle a tiny amount of truffle oil before serving for an indulgent finish.
Serving Suggestions
Serve with garlic aioli, sour cream, or tangy yogurt dip.
Offer alongside grilled steak, roast chicken, or barbecue.
Make them part of a brunch spread with eggs and smoked salmon.
Plate as an appetizer with toothpicks for parties.
Storage & Reheating
Refrigerate leftovers in an airtight container for up to 3 days.
To re-crisp, place on a baking sheet and roast at 425°F (220°C) for 8–10 minutes or air fry at 400°F for 4–6 minutes. Avoid microwaving if you want to keep them crispy.
Quick FAQ
Can I use russet potatoes?
Small baby potatoes give the best smash and crispy edges. Russets can work but cut them into smaller pieces and watch boiling time.
Do I have to peel the potatoes?
No—leave the skins on for texture and flavor.
How do I make them dairy-free?
Skip the Parmesan and add extra herbs, garlic, and a sprinkle of nutritional yeast for umami.
Conclusion
Crash Hot Potatoes are simple, show-stopping, and unbelievably addictive. With creamy centers and crispy, cheesy edges you’ll want them at every meal. Follow the steps above, play with the flavor variations, and you’ll have the crispiest, most delicious potatoes ever—guaranteed to disappear fast.