Crispy Oven Roasted Smashed Potatoes
User Reviews
5
Crispy Oven Roasted Smashed Potatoes
Description
Small baby potatoes are boiled until fork-tender, drained, and dried to prepare for smashing. Once arranged on a greased baking sheet, each potato is pressed down approximately halfway to flatten slightly and allowed to rest so steam escapes, which is essential for crispiness. The potatoes are then drizzled with olive oil and sprinkled with salt, cracked black pepper, and optionally smoked paprika for added depth.
A mixture of melted butter and minced garlic is poured over the potatoes to impart a rich, aromatic flavor. They bake in a hot 425°F oven for 25-35 minutes until the edges turn golden and crispy. Sharp cheddar or smoked gouda cheese is then added over the potatoes, which return to the oven for about 5-7 minutes to melt the cheese to a creamy finish.
The contrast of the creamy interior and crisp, flavorful crust with the garlic butter and melted cheese toppings results in a versatile side dish that pairs well with a variety of mains. Garnishing with fresh parsley and additional cracked pepper enhances the appearance and taste.
Drying the potatoes thoroughly and resting them after smashing are key steps to achieve optimal texture. Leftovers keep well refrigerated up to five days, and reheating in the oven restores crispiness. For best results, add cheese only when reheating leftover portions.
Ingredients
- 1 ½ pounds baby potato I used baby red and gold potatoes
- 1 teaspoon salt more to taste
- black pepper cracked
- 3 tablespoons olive oil
- ¼ cup butter melted
- 1 tablespoon garlic minced
- ½ teaspoon smoked paprika optional
- 4 ounces cheddar cheese sharp; or smoked gouda
Instructions
- Fill a large stock pot with water (at least 4 inches deep). Bring to a boil, stir in 1/2 teaspoon salt, add potatoes and cook until soft (about 15-20 minutes should yield fork-tender potatoes).
- Drain the potatoes and let them dry in a strainer/colander while you preheat the oven to 425 degrees.
- Arrange potatoes on a greased baking sheet. Smash the potatoes about halfway down. Let them rest on the pan for 5 minutes to release the steam.
- Drizzle potatoes with olive oil and season generously with salt and pepper and smoked paprika (if using).
- Stir together melted butter and garlic. Drizzle over potatoes.
- Bake for 25-35 minutes til crispy. Top with cheese and return to oven for 5-7 minutes until cheese is melty. Garnish with chopped parsley and additional cracked black pepper if desired and serve.
Notes
- Dry potatoes thoroughly before smashing to ensure crispiness; paper towels can help speed drying.
- After smashing, let potatoes rest for 5 minutes to release steam before baking for a crisp crust.
- Store leftovers in the refrigerator up to 5 days; reheat in the oven to maintain texture.
- For leftover servings, bake potatoes fully without cheese, then add cheese when reheating to keep it fresh and melty.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 235 kcal
% Daily Value*
| Calories | 235kcal | 12% |
| Carbohydrates | 21g | 7% |
| Protein | 7g | 14% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 20mg | 7% |
| Sodium | 529mg | 22% |
| Potassium | 515mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 290IU | 6% |
| Vitamin C | 23mg | 26% |
| Calcium | 162mg | 16% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
