Description
Golden, crispy, cheesy, and garlicky—these smashed baby potatoes are roasted to perfection and topped with melty mozzarella and parmesan. A side dish that feels indulgent, yet uses pantry basics. Perfect for pairing with chicken, steak, or served solo with a dollop of sour cream.
Ingredients
2 pounds baby Yukon Gold potatoes
3 tablespoons unsalted butter, melted
2 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika (optional)
1 1/2 cups shredded mozzarella cheese
1/2 cup shredded Parmesan cheese
Fresh parsley, chopped (for garnish)
Instructions
1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or foil.
2. Boil the baby potatoes in salted water for about 15 minutes, until fork-tender. Drain and let them cool slightly.
3. Place the potatoes on the baking sheet and gently smash each one with a glass or measuring cup.
4. In a small bowl, whisk together melted butter, olive oil, garlic, salt, pepper, and paprika. Brush generously over each potato.
5. Bake for 20–25 minutes, until edges are golden and crispy.
6. Remove from oven, sprinkle shredded mozzarella and Parmesan over the potatoes.
7. Broil for 2–4 minutes until cheese is bubbly and golden.
8. Garnish with fresh parsley and serve immediately.
Notes
Use baby Yukon Golds for a buttery texture and crispy skin.
Don’t skip broiling—it gives the cheese a delicious bubbly finish.
For even more flavor, add a sprinkle of crushed red pepper or drizzle with truffle oil before serving.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Oven-Baked
- Cuisine: American
Nutrition
- Serving Size: 1 portion (1/4 of recipe)
- Calories: 320
- Sugar: 1g
- Sodium: 520mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 35mg
Keywords: cheesy garlic potatoes, crispy smashed potatoes, side dish