This post may contain affiliate links. Buttery garlic Crispy Oven Roasted Smashed Potatoes take oven baked sweet potato cubes 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. I’m always on the hunt for a new way to make potatoes.
So when I saw the idea for smashed potatoes on a cooking show I love to watch, I knew I had to recreate them at home. Of course, I took the simpler route than the chef had gone through because, well, who has the time for all those steps and ingredients? I think you’ll agree, these roasted smashed potatoes are delicious and so easy to make in just 1 hour! Olive oil — I use extra virgin olive oil but you can use any good-quality olive oil you have.
Butter — I use unsalted butter most often because I like to add the salt in later to taste. Garlic — I use minced garlic in oil from a jar but you can mince your own garlic or purchase frozen cubes too. Smoked paprika — Smoked paprika gives these oven smashed potatoes a lovely peppery flavor but you can skip it if you like. Or, if you only have regular paprika, you can substitute that for smoked paprika. Cheese — My preference is to use sharp cheddar cheese or smoked gouda on top of these baked, crispy smashed potatoes. First, you’ll need to cook the potatoes.
Preheat the oven to 425 degrees. Next, arrange the dried off potatoes on a greased baking sheet. Smash the potatoes about halfway down with a fork or the back of a spoon and let them rest on the pan for 5 minutes to release the steam. In another bowl, stir together the melted butter and the garlic, then drizzle this mixture over the potatoes. Bake the smashed potatoes in the oven for 25-35 minutes, or until they are crispy.
Top them with cheese and then return them to the oven for 5-7 minutes until the cheese is melty. Garnish the roasted smashed potatoes with chopped parsley and additional cracked black pepper if desired and serve. 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? 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! There’s no secret to smashed potatoes. They pretty much are what they sound like — potatoes that have been smashed. Top with cheese for the most delicious smashed potatoes ever. Are Sprouted Potatoes Safe to Eat? If you’ve found some of your potatoes have sprouted, that’s okay.