Save One Sunday afternoon, I was standing in my kitchen trying to figure out what would actually impress my brother-in-law at dinner, and I remembered those golden, crispy-edged potatoes my grandmother used to pull from her oven. But her version was always heavy and dense. I decided to try something different that day: smashing baby potatoes instead of mashing them into submission, keeping them chunky and textured. When I tossed them with melted butter, garlic, and fresh Parmesan while they were still warm, something magical happened. The cheese didn't melt into a sauce; it clung to every edge and crevice, creating these pockets of salty, umami perfection. That became the version everyone asks for now.
I made these for a potluck last fall when everyone was bringing the same tired casseroles, and watching people's faces light up when they bit into that buttery, cheesy outside was genuinely satisfying. Someone actually asked for the recipe before they'd even finished their plate, which almost never happens. It's the kind of side dish that quietly steals the show.
Ingredients
- Baby Yukon Gold or red potatoes, 1.5 lbs scrubbed: These waxy varieties hold their shape beautifully instead of getting mealy, and their natural buttery flavor pairs perfectly with garlic and cheese.
- Olive oil, 2 tbsp: This adds richness and helps the potatoes crisp up in the oven where butter alone might burn.
- Unsalted butter, melted, 2 tbsp: Unsalted lets you control the salt level, and melted butter coats everything evenly for maximum flavor.
- Garlic, minced, 3 cloves: Mince it finely so it distributes throughout and doesn't overpower any single bite with a harsh raw edge.
- Sea salt, 1 tsp: Kosher salt works too, but sea salt has a slightly cleaner taste against the rich cheese.
- Freshly ground black pepper, ½ tsp: Fresh pepper tastes so much brighter than pre-ground that this is one place it really matters.
- Smoked paprika, ½ tsp (optional): This adds a subtle warmth and depth without making anything taste obviously smoky or overwhelming.
- Freshly grated Parmesan, ½ cup: Pre-grated cheese has anti-caking agents that keep it from melting smoothly; freshly grated becomes creamy and clings to the potatoes.
- Fresh parsley, chopped, 2 tbsp: This brightens everything at the end and prevents the dish from tasting one-note.
- Fresh chives, chopped, 1 tbsp (optional): If you have them, they add a gentle onion note that makes people wonder what your secret ingredient is.
Instructions
- Boil the potatoes until tender:
- Cover your baby potatoes with cold salted water and bring to a boil, then simmer for 15 to 20 minutes until a fork slides through easily but they're not starting to fall apart. The cold water start means they cook evenly from the inside out.
- Steam-dry them briefly:
- Drain well in a colander and let them sit for just 2 minutes; this evaporates excess moisture so they'll crisp better in the oven and won't be watery.
- Smash gently on the baking sheet:
- Arrange each potato on parchment and use the bottom of a glass or a light touch with a potato masher to flatten them to about half an inch thick. You want chunky texture, not smooth puree.
- Mix your oil and butter mixture:
- Whisk together olive oil, melted butter, minced garlic, salt, pepper, and paprika in a small bowl so the garlic distributes evenly instead of settling in clumps.
- Drizzle and coat:
- Pour the mixture over the smashed potatoes and use a brush or spoon to make sure every piece gets some of that garlicky goodness.
- Shower them with Parmesan:
- Sprinkle the freshly grated cheese evenly across all the potatoes before they go into the oven, so it has time to get melty and slightly crispy.
- Bake until golden:
- Bake at 425°F for 20 to 25 minutes until the edges turn a deep golden brown and look almost caramelized. You're looking for texture contrast here.
- Finish with fresh herbs and serve:
- Pull them out, scatter the fresh parsley and chives over top, maybe an extra pinch of Parmesan, and bring them to the table while they're still hot and the cheese is slightly tacky.
Save The first time I served these to my partner without warning, they went back for seconds without even trying anything else on the plate, which told me everything I needed to know. This dish stopped being just a side dish and became the thing people plan their meal around.
The Crispy Edge Secret
The magic happens at 425°F because that high heat is hot enough to actually caramelize the edges and make the cheese slightly crispy instead of just melted and soft. If your oven runs cool, you might need another 5 minutes or even a quick 2-minute broil at the end to get that golden, almost chip-like texture. Watch them toward the end of baking because that transition from golden to burnt happens faster than you'd think.
Why This Works as a Side
These potatoes don't need anything else; they're rich and flavorful enough to stand alone, but they also play beautifully with almost any protein without competing or overwhelming. The garlic and fresh herbs feel light enough that they won't make you feel stuffed, but the butter and cheese give them enough body that they satisfy. They're substantial enough for vegetarians as part of a meal, but familiar enough that even picky eaters usually eat them without complaint.
Variations and Next Steps
Once you've made this version, you can easily swap in Pecorino Romano for a sharper, saltier edge, or try a mix of Gruyère and Parmesan for something earthier. A dollop of sour cream or Greek yogurt on the side turns this into something almost like a loaded potato, and some people love finishing them with a tiny drizzle of truffle oil or crispy bacon bits. If you have fresh rosemary or thyme growing, chop a teaspoon of either in place of half the parsley for a different but equally delicious flavor story.
- For extra crispiness, broil for 2 to 3 minutes after the main bake, watching carefully so nothing burns.
- Make them up to 2 hours ahead and reheat gently in a 350°F oven for about 10 minutes to crisp the edges back up.
- Double the batch and freeze the extras before baking; bake from frozen at 425°F for an extra 5 to 10 minutes.
Save There's something deeply satisfying about pulling a pan of these from the oven when they're golden and fragrant with garlic and cheese. They've become my go-to when I want to feel like I've actually cooked something, but without the stress.
Cooking Q&A
- → What type of potatoes work best for this dish?
Baby Yukon Gold or red potatoes are ideal due to their creamy texture and even cooking properties.
- → How can I achieve extra crispiness?
After baking, broil the potatoes for 2–3 minutes to add a golden, crispy finish.
- → Can I substitute Parmesan cheese?
Pecorino Romano or a vegan hard cheese can be used as alternatives for similar flavor.
- → Is it necessary to use fresh herbs?
Fresh parsley and chives add bright, aromatic notes, but dried herbs can be used in a pinch with reduced quantity.
- → What cooking tools are required?
A large pot, colander, baking sheet, parchment or nonstick spray, potato masher or sturdy glass, and small bowl are recommended.