About this recipe

The viral smashed potato everyone can't stop making — boiled until tender, smashed flat, then roasted at high heat until the edges are impossibly crispy and golden while the centers stay fluffy and creamy. Finished with garlic butter, fresh herbs, and a shower of Parmesan, these are the ultimate crowd-pleasing side that looks stunning with almost zero effort.

Instructions

1. 1

   Place the baby yukon gold potatoes in a large mixing bowl and cover with cold water by at least 2 inches. Add 1 tablespoon of kosher salt. Bring to a boil ^[over high heat], then reduce to a steady simmer. Cook until the potatoes are completely fork-tender all the way through, about 20–25 minutes. Drain well in a colander and let them steam-dry for 5 minutes — this is key for crispiness.

2. 2

   While the potatoes boil, preheat your oven to ![450°F]. Drizzle 1 tablespoon of extra virgin olive oil across a large baking sheet and spread it evenly. In a small saucepan ^[over low heat], melt the butter with the remaining extra virgin olive oil, minced garlic, garlic powder, and black pepper. Stir for 1–2 minutes until fragrant, then remove from heat.

3. 3

   Arrange the drained potatoes on the prepared baking sheet, spacing them at least 2 inches apart. Using the bottom of a flat glass, a potato masher, or a fork, firmly press each potato down until it's about ½ inch thick — you want them flat but still in one piece. Generously brush each smashed potato with the garlic butter mixture, making sure to get the edges. Season with a pinch of salt.

4. 4

   Transfer the baking sheet to the preheated oven and roast for 20–25 minutes, until the bottoms are deeply golden and the edges are crispy and lacy. Remove from the oven, flip each potato carefully, brush the other side with any remaining garlic butter, and sprinkle generously with grated Parmesan cheese. Return to the oven for another 5–8 minutes until the cheese is melted and the tops are golden.

5. 5

   Remove from the oven and immediately scatter fresh chives and fresh parsley over the top. Taste and add a final pinch of salt if needed. Serve hot straight from the pan with sour cream on the side for dipping. These are best eaten right away while the edges are at peak crispiness.