Ingredients
Equipment
Method
- Preheat oven to 425°F.
- Bring potatoes to a boil in a large pot of salted water. Cook until tender when poked with a fork, about 8–10 minutes. Drain and let cool 10 minutes.
- Place potatoes on a baking sheet, drizzle with 2 Tbsp olive oil, and spread out about 2 inches apart. Press down firmly with your palm or a flat-bottomed ramekin until each potato is about ¼ inch thick.
- In a small bowl, combine butter and Kinder's Buttery Steakhouse Seasoning until mixed. Place a dollop on each smashed potato. Top each with a pinch of shredded Parmesan.
- Drizzle remaining 2 Tbsp olive oil around the potatoes on the pan.
- Roast 25–30 minutes until tops are golden brown and edges are crispy.
- Serve hot with a ramekin of Kinder's Garlic Parmesan Wing & Dip Sauce alongside.
Nutrition
Notes
- Don't overboil — Pull when a fork slides in easily but the potato still holds its shape. They keep cooking in the oven. Overboiled potatoes fall apart on the pan and won't crisp at the edges.
- Press to a quarter inch — The thinner the smash, the more surface area contacts the pan. Use a flat-bottomed ramekin or the bottom of a drinking glass for consistent pressure across every potato.
- Preheat fully before they go in — A cold or slow oven means pale, soft potatoes instead of a golden crust. Let the oven sit at 425°F for at least 10 minutes before the pan goes in.
- Use softened butter, not melted — Softened butter combines with the seasoning into a thick cap that sits on top of each potato and melts down into the crust as it roasts. Melted butter runs off.
- Give them space on the pan — Keep potatoes at least 2 inches apart. Crowded potatoes trap steam and turn soft instead of roasting. Use two pans if needed.
- Re-crisp in the oven — Day-old smashed potatoes come back at 400°F for 8–10 minutes. Skip the microwave — it softens the crust and undoes everything.
- These work as a standalone appetizer or a shareable side. Set out the Kinder's Garlic Parmesan Wing & Dip Sauce in a ramekin alongside — it goes fast, so consider a double portion for larger groups.
- As a side dish, they hold up next to grilled steak, pork chops, or roasted chicken. The Buttery Steakhouse Seasoning already pulls toward red meat, so lean into it.
- For a loaded version, top each potato straight out of the oven with a small dollop of sour cream, chopped chives, and a pinch of flaky salt. That takes them from party appetizer into something closer to a composed side dish.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. They won't stay crispy overnight, but they reheat well.
- Re-crisp in a 400°F oven or air fryer for 8–10 minutes. That's the only method worth using — the microwave turns the edges soft and kills the crust.
- Store the dipping sauce separately in a sealed container. It keeps for up to a week. Serve it cold or let it come to room temperature for a few minutes before serving.