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Smashed potatoes topped with grated parmesan cheese on a plate with a fork picking one up and a small jar of ketchup in the background.
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5 from 5 votes

Smashed Potatoes For One

Our single serve smashed potatoes recipe features crispy edges, creamy centers, and plenty of cheese. It’s an easy dish that works perfectly as a side or even a main course.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Appetizer, Main Dish
Cuisine: American
Diet: Gluten Free, Vegetarian
Keyword: crispy smashed potatoes, garic smashed potatoes, potatoes, smashed potatoes
Servings: 1 serving
Author: Joanie Zisk

Equipment

Ingredients

  • ¼ pound baby potatoes (4 ounces)
  • ½ teaspoon kosher salt -divided
  • ½ teaspoon olive oil
  • 1 tablespoon salted butter -melted
  • 1 clove garlic -minced
  • ¼ teaspoon coarsely ground black pepper
  • ¼ teaspoon dried rosemary
  • 1 teaspoon grated Parmesan cheese
US - Metric

Instructions

  • Preheat and Prepare: Preheat your oven to 425°F (220°C). Scrub the potatoes under cool water to remove any dirt. Place them in a 2-quart saucepan, cover with water, and add ¼ teaspoon salt.
  • Boil the Potatoes: Bring the water to a boil over medium-high heat. Cook until the potatoes are fork-tender, about 15 minutes (20–25 minutes for larger potatoes). Drain the potatoes and let them cool for 5 minutes.
  • Prepare for Baking: Arrange the boiled potatoes on a baking sheet. Drizzle with olive oil and toss gently to coat.
  • Smash the Potatoes: Use the bottom of a drinking glass or a potato masher to press each potato into a flat patty. Press gently to keep them intact.
  • Season: Drizzle melted butter over the smashed potatoes. Sprinkle with minced garlic, remaining salt, pepper, dried rosemary, and Parmesan cheese.
  • Bake: Bake for 20 minutes, or until the bottoms are crispy and the tops are golden. Serve hot and enjoy!

Notes

  • Cook Until Tender: Boil potatoes until a fork slides in easily for the best texture.
  • Pick the Right Potatoes: Baby or new potatoes work best for smashing.
  • Don't Overcrowd the Pan: Arrange potatoes with plenty of room on a rimmed baking sheet for crispy edges.
  • Make Ahead: Boil the potatoes up to a day ahead, cool, and refrigerate until ready to use.

Nutrition

Serving: 1serving | Calories: 232kcal | Carbohydrates: 21g | Protein: 5g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 34mg | Sodium: 1346mg | Potassium: 477mg | Fiber: 2g | Sugar: 1g | Vitamin A: 350IU | Vitamin C: 23mg | Calcium: 68mg | Iron: 1mg

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