5.0 from 84 votes
Crispy Oven Roasted Smashed Potatoes
Buttery garlic Crispy Oven Roasted Smashed Potatoes take traditional potatoes to a whole other level of YUM. Baby red and golden potatoes are cooked, smashed, seasoned with spices, drizzled with butter, baked, and then topped with melted cheese for over-the-top-deliciousness.
Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings: 6 servings
Calories: 235 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 1 ½ pounds baby potatoes I used baby red and gold potatoes
- 1 teaspoon salt more to taste
- cracked black pepper
- 3 tablespoons olive oil
- ¼ cup butter melted
- 1 tablespoon minced garlic
- ½ teaspoon smoked paprika optional
- 4 ounces sharp cheddar cheese 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.
Cup of Yum
Notes
- Be sure to let the potatoes dry before smashing. Use can use a paper towel to speed up the process a bit.
- After you've smashed the potatoes, let the steam escape for about 5 minutes before popping in the oven. Don't skip this step, this is key for a crispy smashed potato.
- These potatoes will keep in the fridge for up to 5 days. My preferred method of reheating is in the oven. If you should lose some of your cheese in the process, simply add more.
- If you're planning on leftovers, cook the potatoes through but don't put the cheese on the smashed potatoes you want to save for tomorrow. Then, when you're ready to eat the leftovers, you can turn the oven on again, let the potatoes come up to temperature for about 5 minutes, then add the cheese and allow it to melt for another 5-7 minutes. They'll be just as good as the day you made them!
Nutrition Information
Calories
235kcal
(12%)
Carbohydrates
21g
(7%)
Protein
7g
(14%)
Fat
14g
(22%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Cholesterol
20mg
(7%)
Sodium
529mg
(22%)
Potassium
515mg
(15%)
Fiber
3g
(12%)
Sugar
1g
(2%)
Vitamin A
290IU
(6%)
Vitamin C
23mg
(26%)
Calcium
162mg
(16%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 235
% 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.