Equipment
Ingredients
Potatoes
- 800 g baby yellow potatoes, scrubbed clean
- 2000 ml water
- 15 g kosher salt
Garlic Parmesan Coating
- 45 ml extra virgin olive oil
- 3 garlic, minced
- 4 g kosher salt
- 2 g black pepper, freshly cracked
- 40 g parmesan cheese, freshly grated
Garnish
- 5 g fresh parsley, finely chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 300 kcal
- Protein
- 8 g
- Carbohydrates
- 37 g
- Fat
- 14 g
- Fiber
- 3 g
- Sugar
- 1 g
- Sodium
- 517 mg
- Saturated Fat
- 3 g
- Monounsaturated Fat
- 9 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 7 mg
- Potassium
- 676 mg
- Calcium
- 147 mg
- Iron
- 1.6 mg
- Magnesium
- 7 mg
- Phosphorus
- 162 mg
- Zinc
- 0.3 mg
- Vitamin A
- 26 mcg
- Vitamin C
- 32 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 1.7 mg
- Vitamin K
- 28 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.01 mg
- Riboflavin
- 0.04 mg
- Niacin
- 0.1 mg
- Folate
- 3 mcg
- Water
- 6 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place the potatoes in a large pot, cover with cold water, and add the generous amount of kosher salt for boiling. Bring to a boil over medium-high heat.
Reduce heat slightly and simmer until the potatoes are completely fork-tender but not falling apart, about 15 to 20 minutes.
Drain the potatoes in a colander and let them sit for 5 minutes to allow excess steam to evaporate. This drying step is crucial for achieving a crispy exterior.
While the potatoes are drying, preheat the oven to 220C/430F. Line a baking sheet with parchment paper.
In a small mixing bowl, whisk together the olive oil, minced garlic, kosher salt, and black pepper.
Transfer the dry potatoes to the prepared baking sheet, leaving ample space between each. Using the flat bottom of a heavy glass, gently press down on each potato to smash it to a thickness of about 1.5 cm (0.5 inch).
Brush the garlic-herb olive oil mixture generously over the tops of the smashed potatoes, ensuring the oil settles into the crevices.
Roast the potatoes in the preheated oven at 220C/430F for 20 minutes until the edges begin to turn deeply golden and crisp.
Remove the baking sheet from the oven, sprinkle the freshly grated parmesan cheese evenly over each potato, and return to the oven for 5 more minutes.
Remove from the oven, garnish with fresh chopped parsley if desired, and serve immediately while hot and crispy.
Chef's Notes
- Allowing the boiled potatoes to steam-dry in the colander is the secret to a perfectly crispy exterior; residual moisture is the enemy of crispiness.
- Do not skimp on the olive oil. The oil essentially shallow-fries the bottom of the potatoes right on the baking sheet, creating that coveted crunch.
- A light coating of oil on the bottom of your heavy glass will prevent the delicate potato skins from sticking and lifting when you pull the glass away.
- Freshly grated parmesan cheese contains more moisture than pre-shredded varieties, allowing it to melt seamlessly and form a crisp, unified crust rather than burning.
Storage
Refrigerator: 3 days — Store in an airtight container.
Reheating: Reheat in a 200C/400F oven or air fryer for 5-8 minutes until crisp. Do not microwave.
Troubleshooting
Potatoes fall completely apart when smashed
Cause: Potatoes were overcooked during the boiling phase, or pressed too aggressively
Fix: Push the pieces closely together on the baking sheet; the cheese and oil will help bind them into a crispy cluster during roasting
Prevention: Check potatoes frequently while boiling and use gentle, even pressure when smashing
Potatoes are mushy, not crispy
Cause: Potatoes were not allowed to steam-dry, oven temperature was too low, or too little oil was used
Fix: Return to the oven for an additional 5-10 minutes, potentially using the broiler setting for the final 2 minutes
Prevention: Allow full 5 minutes for steam evaporation, ensure oven is fully preheated, and use adequate fat
Garlic burns and becomes bitter
Cause: Garlic pieces were too large or exposed to direct, intense heat for too long
Fix: Cannot be fixed once burned; scrape off heavily blackened bits before serving
Prevention: Mince garlic finely so it integrates into the oil, and try to tuck it slightly into the potato crevices
Cultural Context
Smashed potatoes represent a modern American evolution of the classic roasted potato, marrying the creamy interior of traditional mashed potatoes with the satisfying crunch of thick-cut fries. This hybrid technique gained widespread popularity in contemporary gastro-pubs as a rustic, highly textural, and visually appealing alternative to standard potato side dishes.
