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The Best Explosive Potatoes

Ultra-crispy smashed potatoes roasted with garlic, spices, and parmesan for bold, explosive flavor.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 260

Ingredients
  

Potatoes
  • 2 lb baby potatoes Yukon gold or red
  • 3 tbsp olive oil
  • 4 cloves garlic minced
  • 1 tsp smoked paprika
  • 0.5 tsp chili flakes adjust to taste
  • 0.75 tsp salt
  • 0.5 tsp black pepper
  • 0.5 cup parmesan cheese freshly grated
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Boil baby potatoes in salted water for 15–18 minutes until fork-tender. Drain and allow to steam-dry for 5 minutes.
  3. Place potatoes on the baking sheet and gently smash each one with the bottom of a glass.
  4. Mix olive oil, garlic, smoked paprika, chili flakes, salt, and pepper. Brush mixture over each smashed potato.
  5. Roast for 25–30 minutes, flipping halfway, until golden and crispy.
  6. Sprinkle with parmesan and return to oven for 5–7 minutes until cheese melts and lightly browns.
  7. Garnish with parsley and serve immediately.

Notes

Adjust chili flakes for heat. Serve with garlic aioli, sour cream, or spicy mayo for dipping.