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.
Why This Recipe Works
Small potatoes — And no, I don’t mean this recipe is “small potatoes” — in fact, using small potatoes is what makes this recipe so big on taste. Plus, smaller potatoes cook up more easily, smash more easily, and bake more easily. Plus, you can eat one roasted smashed potato in a bite or two, which makes them qualify as a finger food right? Or, at the very least as an appetizer if needed!
Cheese — I mean, I think it goes without saying that cheese makes everything better but on these oven smashed potatoes? Ah-mazing. Think of your favorite baked potato but crispier, cheesier, tastier.
Boiling then roasting — Boiling these first softens the potatoes so that they can be smashed, seasoned, and then baked. The baking allows them to crisp up right before you add the cheese — it’s all the textures in one potatoey, cheesy bite!
So easy — Why cut the potatoes when you can just boil them and smash them? In less than an hour you can have these lovely, crispy smashed potatoes on your plate — you know you are looking forward to it!
- 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