Ingredients
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2 lb (900 g) baby gold or new potatoes, scrubbed
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3 Tbsp extra-virgin olive oil
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2 Tbsp unsalted butter, melted (optional, richer flavor)
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3 cloves garlic, finely minced (or 1 tsp garlic powder)
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½ tsp kosher salt, plus more for boiling
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½ tsp freshly ground black pepper
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½ tsp smoked paprika or chili flakes (optional heat)
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⅓ cup finely grated parmesan (plus a little extra for serving)
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2 Tbsp chopped fresh parsley (or chives)
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Lemon zest, to finish (optional)
Instructions
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Parboil the potatoes: Place potatoes in a pot, cover with cold, well-salted water. Bring to a boil and cook until fork-tender, 18–25 minutes depending on size. Drain and steam-dry 2–3 minutes.
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Preheat & pan prep: Heat oven to 450°F / 230°C. Line a sheet pan with parchment and drizzle with 1 Tbsp oil.
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Smash: Arrange potatoes on the pan with space between. Use the bottom of a glass or a fork to press each to about ½ inch (1.25 cm) thick.
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Season: Whisk remaining oil, melted butter (if using), garlic, salt, pepper, and paprika. Brush or drizzle all over potatoes.
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Roast: Bake 20–25 minutes until edges are deeply crisp and golden.
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Finish: Sprinkle parmesan during the last 3–5 minutes. Remove, shower with parsley and lemon zest, add a pinch of salt, and serve hot.
Notes
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Dry = Crispy: After draining, let potatoes steam-dry—moisture is the enemy of crunch.
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Even thickness: Smash to a consistent thickness so they crisp at the same rate.
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Airflow matters: Don’t crowd the pan; use two pans if needed.
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Make-ahead: Boil and smash up to 1 day ahead; refrigerate on a pan. Oil and roast just before serving.
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Dairy-free/vegan: Skip butter and parmesan; finish with flaky salt and herbs or a vegan parm.
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Flavor swaps: Try ranch seasoning, everything bagel seasoning, parmesan-garlic, or harissa oil.
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Serve with: Garlic aioli, sour cream & chives, pesto, chimichurri, or spicy ketchup.
- Prep Time: 10 minutes (plus 20–25 minutes parboil)
- Cook Time: : 25–35 minutes
- Category: Side Dish
- Method: Boil & Roast
- Cuisine: American, Comfort Food
- Diet: Vegetarian