Dessert

Crispy Smashed Potatoes with Garlic-Chili Butter and Parmesan Recipe

Name: Crispy Smashed Potatoes with Garlic-Chili Butter and Parmesan Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1 – 1.5 kg (2-3 lb) 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; 3 cloves garlic, finely minced; 3 tbsp butter or vegan butter; 1 tsp chili flakes; Fresh parsley, chopped; Extra Parmesan, optional, for topping

ByRafael Mansero March 18, 2026March 18, 2026

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Introduction

Crispy Smashed Potatoes with Garlic-Chili Butter and Parmesan are a delightful snack or side dish. These golden, crunchy potatoes are bursting with spicy, garlicky flavor and topped with savory parmesan, perfect for any occasion.

The image shows several golden brown, crispy fried patties placed in a white bowl lined with paper printed with text. The patties have a rough, uneven texture with small bits visible, sprinkled with white grated cheese and chopped green herbs on top. On the side, there is a small clear glass bowl filled with a creamy light orange sauce, also sprinkled with green herbs. The white marbled surface is faintly visible beneath the bowl. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 – 1.5 kg (2-3 lb) small potatoes
1 tbsp salt (for boiling)
2-3 tbsp olive oil
Salt & black pepper, to taste
Paprika or chili powder, to taste
3-4 tbsp vegan parmesan
3 cloves garlic, finely minced
3 tbsp butter or vegan butter
1 tsp chili flakes
Fresh parsley, chopped
Extra parmesan, optional for topping

Instructions

Step 1: Boil the potatoes in salted water until they are fork-tender. Drain and let them steam-dry for 1–2 minutes.
Step 2: Toss the warm potatoes in a large bowl with olive oil, salt, pepper, paprika or chili powder, and vegan parmesan until evenly coated.
Step 3: Place the seasoned potatoes on a baking tray lined with parchment paper or a silicone mat. Gently smash each potato using a flat-bottomed glass or potato masher.
Step 4: (Optional) For extra flavor, mix olive oil, salt, pepper, and paprika in a small bowl and brush this mixture onto both sides of the smashed potatoes.
Step 5: Bake the potatoes at 220°C (430°F) for 30–40 minutes, until the edges are golden and crispy.
Step 6: While the potatoes bake, melt butter in a pan. Add garlic, chili flakes, and parsley, then sauté until fragrant, about 1–2 minutes.
Step 7: Transfer the crispy potatoes to a large bowl, pour the garlic-chili butter over them, and gently toss to coat.
Step 8: Top with extra vegan parmesan and parsley. Serve hot with your favorite dip such as vegan mayo or yogurt.

Tips & Variations

Use baby potatoes for the best texture and even cooking.
For a cheesier flavor, sprinkle extra vegan parmesan halfway through baking.
Swap chili flakes for smoked paprika if you prefer a milder, smoky taste.
Try adding chopped rosemary or thyme to the garlic-chili butter for an herbal twist.

Storage

Store leftover potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 200°C (400°F) for 10–15 minutes to restore crispiness. Avoid microwaving as this can make them soggy.