Best Crispy Smashed Potatoes with Garlic-Chili Butter and Parmesan
Potatoes are the comfort food of all comfort foods. From crispy roasted wedges to creamy mashed bowls of joy, they never miss. But these crispy smashed potatoes? They’re in a league of their own.
Imagine this: golden brown craggy edges, fluffy insides, a sizzle of garlicky chili butter on top, and a shower of salty parmesan. They’re buttery, crispy, a little spicy, and utterly addictive. You will want to make a double batch. No judgment if they don’t make it to the dinner table, these often get snacked on straight from the baking tray in my kitchen.
Why You’ll Love This Recipe:
- Super crispy outside, soft inside – the perfect textural contrast
- Garlic + chili butter = flavor bomb
- Easy ingredients you probably already have
- Totally vegan and customizable
- Works as a side dish, snack, or party appetizer
“These are officially my go-to potatoes for the holidays and weeknight dinners. Basically anytime I want to win at life.” — Me, after making them for the third time in a week.
If you’ve never made smashed potatoes before, don’t worry. They’re not hard, just boil, smash, roast, drizzle with flavor, and devour. They’re also way more fun than your average roasties.
How to make the Perfect Crispy Smashed Potatoes
(Full recipe in recipe card below)
Boil the potatoes in salted water until fork-tender.
Toss the whole potatoes with spices and parmesan to lock in flavor from the start.
Smash the potatoes evenly: Use a glass or potato masher to press each one down to about ½ inch thick.
Infuse the butter with flavor: Sauté garlic, chili flakes, and herbs in plant-based butter until fragrant.
Pro Tips for Ultimate Crispy Smashed Potatoes:
- Use baby potatoes or small Yukon golds. The smaller the better.
- Don’t overcrowd your tray—give those spuds space to crisp!
- Smash to about ½ inch thick – too thin and they’ll fall apart, too thick and they won’t crisp enough.
- Want next-level crisp? Roast on convection setting or flip them halfway through.
Crispy, buttery, garlicky, cheesy. These are the potatoes that’ll make everyone ask for the recipe and fight over the last one.
Now go ahead and scroll down to the recipe card to make these stunners!
Frequently Asked Questions about Crispy Smashed Potatoes
You can boil and smash the potatoes ahead, then roast just before serving. For maximum crispiness, I recommend roasting fresh.
Technically yes, but they won’t be as crispy. You can use a light spray of aquafaba for a lower-fat version, but the oil does help get that golden crust.
Yes! After boiling and smashing, air fry at 200°C / 400°F for about 15–20 minutes, flipping halfway through.
Craving more potatoes?
You’re in good company. If you’re as deep into the potato life as I am, check out a few of my favorite recipes:
- Crispy Potato Balls
- Best Loaded Potato Soup
- Easy Potato Wrap
- Crispy Potato Salad
- Crispy Potato Flatbread (Schiacciata di Patate)
- Smashed Potato Salad
Explore all recipes at DrVeganBlog.com
Crispy Smashed Potatoes with Garlic-Chili Butter and Parmesan
Equipment
- Baking Tray
- Large mixing bowl
- Large Pot
- Parchment paper or silicone mat
- Potato Masher or flat-bottomed glass
- Small pan or skillet
- Oven
Ingredients
For the Potato Smash:
- 1 – 1.5 kg Small potatoes
- 1 tbsp salt
- 2-3 tbsp Olive oil
- Salt & black pepper to taste
- Finely chopped parsley optional garnish
- Paprika or chili powder
- 3-4 tbsp vegan parmesan
For the garlic-chili butter
- 3 cloves garlic finely minced
- 3 tbsp butter or vegan butter
- 1 tsp chili flakes
- fresh parsley chopped
- extra Parmesan Optional, for topping
Instructions
- Boil the potatoesBoil the potatoes in salted water until fork-tender. Drain and let them steam-dry for 1–2 minutes.
- Season the potatoesToss the warm potatoes in a large bowl with olive oil, salt, pepper, paprika or chili powder, dried herbs, and vegan Parmesan until evenly coated.
- Smash the potatoesPlace the seasoned potatoes on a lined baking tray. Gently smash each one using a flat-bottomed glass or potato masher.
- Optional marinade stepFor extra flavor, mix a bit of olive oil, salt, pepper, and paprika in a small bowl, and brush this mixture onto both sides of the smashed potatoes.
- Bake until crispyBake at 220°C / 430°F for 30–40 minutes, or until the edges are golden and crispy.
- Make garlic-chili butterWhile the potatoes bake, melt the butter in a pan. Add the garlic, chili flakes, and parsley, and sauté until fragrant (about 1–2 minutes).
- Coat with garlic butterTransfer the crispy potatoes to a large bowl, pour the garlic-chili butter over the top, and gently toss or shake to coat.
- Finish and serveTop with extra vegan Parmesan and parsley, and serve hot with your favorite dip like vegan mayo or yogurt.
I replaced dill with mint. Delicious!!!