Loading...

Preheat your oven to 400°F. Line a large baking sheet with parchment paper.

Wash the baby potatoes thoroughly. Place them in a large pot and cover with cold water by about 1 inch. Add a generous pinch of salt to the water. Bring to a boil over high heat, then reduce heat to medium and simmer until the potatoes are fork-tender, about 15-20 minutes. Drain well.

Transfer the drained, warm potatoes to a large bowl. Drizzle with olive oil, then sprinkle with smoked paprika, garlic powder, black pepper, and salt. Add 1/2 cup of grated Parmesan cheese. Toss gently to coat all the potatoes evenly.

Arrange the seasoned potatoes on the prepared baking sheet, ensuring they are not overcrowded. Using the bottom of a sturdy glass or a potato masher, gently smash each potato flat to about 1/2-inch thick. Be careful not to break them apart completely.

Bake the smashed potatoes for 25-30 minutes, or until golden brown and crispy. Flip them halfway through baking for even crispiness.

While the potatoes are baking, prepare the garlic-butter topping. In a small saucepan or skillet, melt the unsalted butter over medium-low heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.

Remove the pan from the heat. Stir in the chopped fresh parsley and red chili flakes. Set aside.

If making the dipping sauce, combine mayonnaise, sour cream, chopped chives, lemon juice, smoked paprika, salt, and black pepper in a small bowl. Stir until well combined. Taste and adjust seasoning as needed.

Once the potatoes are crispy, transfer them to a large serving bowl. Pour the warm garlic-butter topping generously over the potatoes. Toss gently to coat every potato.

Transfer the sauced potatoes to a serving platter. Sprinkle with additional freshly grated Parmesan cheese and fresh chopped parsley for garnish. Serve immediately with the creamy dipping sauce on the side, if desired.


Preheat your oven to 400°F. Line a large baking sheet with parchment paper.

Wash the baby potatoes thoroughly. Place them in a large pot and cover with cold water by about 1 inch. Add a generous pinch of salt to the water. Bring to a boil over high heat, then reduce heat to medium and simmer until the potatoes are fork-tender, about 15-20 minutes. Drain well.

Transfer the drained, warm potatoes to a large bowl. Drizzle with olive oil, then sprinkle with smoked paprika, garlic powder, black pepper, and salt. Add 1/2 cup of grated Parmesan cheese. Toss gently to coat all the potatoes evenly.

Arrange the seasoned potatoes on the prepared baking sheet, ensuring they are not overcrowded. Using the bottom of a sturdy glass or a potato masher, gently smash each potato flat to about 1/2-inch thick. Be careful not to break them apart completely.

Bake the smashed potatoes for 25-30 minutes, or until golden brown and crispy. Flip them halfway through baking for even crispiness.

While the potatoes are baking, prepare the garlic-butter topping. In a small saucepan or skillet, melt the unsalted butter over medium-low heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.

Remove the pan from the heat. Stir in the chopped fresh parsley and red chili flakes. Set aside.

If making the dipping sauce, combine mayonnaise, sour cream, chopped chives, lemon juice, smoked paprika, salt, and black pepper in a small bowl. Stir until well combined. Taste and adjust seasoning as needed.

Once the potatoes are crispy, transfer them to a large serving bowl. Pour the warm garlic-butter topping generously over the potatoes. Toss gently to coat every potato.

Transfer the sauced potatoes to a serving platter. Sprinkle with additional freshly grated Parmesan cheese and fresh chopped parsley for garnish. Serve immediately with the creamy dipping sauce on the side, if desired.
