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Irresistibly Crispy Smashed Potatoes with Butter and Cheese

Golden smashed baby potatoes roasted to perfection, topped with melted butter, cheddar, Parmesan, and fresh herbs for a crowd-pleasing side dish.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 plates
Course: Appetizer, Side Dish
Cuisine: American, Comfort Food
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Potatoes & Seasoning
  • 1.5 lbs baby potatoes Yukon Gold or red
  • 3 tbsp olive oil
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika optional
Cheese & Butter Topping
  • 3 tbsp unsalted butter melted
  • 0.5 cup shredded cheddar cheese
  • 2 tbsp grated Parmesan cheese
  • 2 tbsp fresh parsley chopped, optional

Equipment

  • Pot
  • Baking sheet
  • Parchment paper
  • Potato masher

Method
 

  1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Boil potatoes in salted water until tender, about 15 minutes. Drain and let cool slightly.
  3. Place potatoes on baking sheet and gently smash each one using a potato masher or glass bottom.
  4. Drizzle with olive oil and sprinkle with salt, black pepper, garlic powder, and smoked paprika.
  5. Bake 20–25 minutes until edges are golden and crispy.
  6. Brush with melted butter and sprinkle with cheddar and Parmesan. Return to oven 5 minutes until cheese melts.
  7. Garnish with chopped parsley and serve immediately.

Notes

Boil potatoes in advance and refrigerate for easy preparation. Customize with herbs or spices for variety.