Ingredients
Potatoes
- 1 ½ pounds baby potatoes (baby red and gold potatoes recommended)
- 1 teaspoon salt (plus ½ teaspoon for boiling water)
- Cracked black pepper, to taste
Seasonings and Toppings
- 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
- Boil Potatoes: Fill a large stock pot with at least 4 inches of water and bring it to a boil. Stir in ½ teaspoon salt, then add the baby potatoes. Cook for about 15-20 minutes, or until the potatoes are fork-tender but not falling apart.
- Drain and Dry: Drain the cooked potatoes in a colander or strainer. Allow them to dry and cool while you preheat your oven to 425°F (220°C).
- Arrange and Smash: Lightly grease a baking sheet and arrange the potatoes evenly. Using the bottom of a glass or potato masher, gently smash each potato about halfway down to flatten slightly. Let them rest on the baking sheet for 5 minutes to release steam.
- Season with Oil and Spices: Drizzle the smashed potatoes with olive oil. Season generously with salt, cracked black pepper, and smoked paprika if using, ensuring even coverage.
- Add Garlic Butter: In a small bowl, combine melted butter with minced garlic. Drizzle this flavorful mixture over the potatoes for added richness and aroma.
- Bake Until Crispy: Place the baking sheet in the preheated oven and bake for 25-35 minutes. The potatoes should develop a crispy, golden-brown exterior.
- Add Cheese and Melt: Remove the baking sheet from the oven, sprinkle the sharp cheddar or smoked gouda evenly over the potatoes. Return to the oven for an additional 5-7 minutes until the cheese is melted and bubbly.
- Garnish and Serve: Optionally, garnish with chopped fresh parsley and add more cracked black pepper as preferred. Serve immediately while hot and crispy.
Notes
- To ensure extra crispy potatoes, use a baking sheet that allows some air circulation, such as one with a wire rack, or line with parchment paper.
- Smoked paprika adds a subtle smoky depth, but feel free to omit or substitute with regular paprika or chili powder for a twist.
- Baby potatoes work best as they cook evenly and retain their shape well when smashed.
- You can substitute butter with ghee or a meltable plant-based butter for a dairy-free option.
- Leftovers can be refrigerated and reheated in an oven or air fryer to restore crispiness.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
