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“Hands Down, the Best Way to Eat Potatoes! I Love This One” — a crispy, buttery, cheesy potato dish that’s addictive from the very first bite.

🥔 Hands Down, the Best Way to Eat Potatoes! I Love This One

A Crispy, Buttery, Cheesy Potato Delight

Potatoes are one of the most versatile foods on the planet, but every now and then a recipe comes along that makes you stop and say, “THIS is the one.”
This dish takes everyday potatoes and transforms them into a masterpiece—crispy on the outside, soft and creamy inside, and flavored with butter, herbs, garlic, and cheese.

It’s simple, comforting, and unbelievably delicious. Once you try it, you might never go back to cooking potatoes any other way.

This recipe combines the magic of parboiling, smashing, and oven roasting to create little potato bites with ragged edges that crisp up perfectly. Add melted butter, garlic, and parmesan, and you’ve got the ultimate potato dish.

🧾 Ingredients You’ll Need

For the Potatoes

• 1½–2 lbs small potatoes (baby potatoes, Yukon gold minis, or red potatoes)
• 3 tbsp unsalted butter, melted
• 2 tbsp olive oil
• 3 cloves garlic, minced
• ½ tsp salt
• ½ tsp black pepper
• 1 tsp paprika (optional but recommended)
• ½ tsp dried thyme or rosemary
• ¼ cup grated Parmesan cheese (plus a little extra for topping)

For Garnish

• Fresh parsley
• Extra parmesan
• Flaky salt

👩‍🍳 Step-by-Step Method

STEP 1 — Prepare and Boil the Potatoes

1. Rinse the potatoes well, keeping the skins on.
2. Place them in a large pot and cover with water.
3. Add a pinch of salt and bring to a boil.
4. Let them cook for 15–20 minutes, or until they’re fork-tender.

💡 Tip: Don’t overcook—just enough so a fork slides in easily without breaking the potato apart.

STEP 2 — Drain and Dry

1. Drain the potatoes and let them air-dry for 5 minutes.
2. The drier the surface, the crispier the potatoes will become in the oven.

STEP 3 — Smash the Potatoes

1. Line a baking sheet with parchment paper.
2. Place the boiled potatoes onto the sheet, spacing them out.
3. Use the bottom of a glass or a potato masher to gently press each potato until it cracks and flattens.

💡 The more uneven the surface, the crispier the edges will get.

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