Ingredients
Method
Boil the Potatoes
- Place 800g potatoes in a large pot (4–5L) and cover with cold water by 2–3cm. Add 15g salt, bring to a boil, then reduce to a steady simmer and cook 15–20 minutes until a knife slides in easily but the potatoes still hold their shape. Drain well and let them sit in the colander for 2–3 minutes so steam can escape—drier potatoes roast crispier.
Preheat and Prepare
- Preheat oven to 220°C (425°F). Line a large baking sheet with parchment paper and drizzle with 30ml olive oil, spreading it into a thin film; this helps crisp the bottoms. If your oven runs cool, place the oiled tray in the oven for 3–5 minutes to preheat (hot metal improves browning).
Smash the Potatoes
- Transfer potatoes to the tray, spacing them about 5cm apart. Use a potato masher or the bottom of a glass to press each potato down to roughly 1cm thick; ragged edges are good because they become crunchy. If potatoes stick to the glass, lightly oil the bottom (use oil already in the recipe).
Season Generously
- Mix remaining 30ml olive oil with 4g garlic powder, 3g smoked paprika, 5g salt, and 2g black pepper. Brush or spoon the seasoned oil over the potatoes, pushing it into cracks and edges—those ridges are where crispness happens.
Roast Until Crispy
- Roast 20–25 minutes until the bottoms are deep golden and the edges look dry and crisp. Flip carefully with a thin spatula (do it slowly to keep the crust intact) and roast another 10–15 minutes until both sides are crisp. Rotate the tray halfway if your oven browns unevenly.
Add Parmesan and Finish
- Remove from the oven and immediately sprinkle 50g Parmesan over the hot potatoes so it melts and adheres. Return to the oven for 2–3 minutes until the cheese is melted and just starting to toast. Garnish with 10g parsley and serve immediately for best crunch.
Notes
Choose potatoes that are similar in size (about 5–6cm diameter) so they cook evenly and smash cleanly. If some are significantly larger, they’ll need extra boiling time and can turn mushy before the smaller ones are tender. Uniform size is the easiest way to get uniform crispness.
Steam-drying after boiling is a real technique, not a wait period. Excess surface moisture turns into steam in the oven, which softens the crust. Two minutes in the colander makes the difference between “golden” and “crispy.”
The first roast phase builds the crust—don’t rush it. If you flip before the bottoms have browned, the potatoes tear and you lose the crisp layer you worked for. Let the tray do the work, then flip once the potatoes release easily.
Parmesan belongs at the end. Early cheese burns and turns bitter; late cheese melts and forms a savory, crunchy finish. If you want more cheese, add a second light sprinkle right before serving rather than baking it longer.