Ingredients
Equipment
Method
Parboil and prep the potatoes
- Boil baby potatoes in salted water for 12–15 minutes until fork-tender; the centers should give easily when pressed. Drain and cool slightly so they can be smashed without crumbling.
Smash, season, and roast
- Preheat the oven to 450°F and drizzle olive oil on a sheet pan. Spread the oil so it coats the surface where the potatoes will land.
- Place the potatoes on the pan and smash each flat with the bottom of a glass. Press to create uneven, rough edges for extra browning.
- Mix smoked paprika, garlic powder, onion powder, chili powder, dried oregano, and salt and black pepper to taste, then sprinkle over the smashed potatoes. Add another drizzle of olive oil to help the seasoning adhere and crisp.
- Roast for 20–25 minutes at 450°F until deeply golden and crisp. Look for charred, blistered edges and dry, browned surfaces.
- Sprinkle parmesan, grated over the hot potatoes and broil for 2 minutes. Broil until the cheese melts and forms a lightly browned, spice-rubbed crust.
Make the dipping sauce and serve
- Mix sour cream, hot sauce, and garlic powder until smooth. Serve alongside the crispy potatoes with the sauce in a small bowl.
Notes
For the crispiest smashed edges, don’t fully overcook the potatoes during the boil—aim for fork-tender but still firm enough to hold shape. Store leftovers in the refrigerator up to 3 days and re-crisp in a 450°F oven for 8–12 minutes. Freezing is not recommended because the smashed texture softens after thawing. Dietary swap: use low-lactose sour cream and parmesan-style dairy alternative for a lighter option while keeping the same spice-rubbed crust.