Simmering Saturdays Crispy Oven Roasted Smashed Potatoes
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.
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
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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).
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Drain the potatoes and let them dry in a strainer/colander while you preheat the oven to 425 degrees.
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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.
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Drizzle potatoes with olive oil and season generously with salt and pepper and smoked paprika (if using).
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Stir together melted butter and garlic. Drizzle over potatoes.
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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.
Note
- 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.
