Smashed potatoes have this thing going for them that regular roasted potatoes just don’t: all those rough, craggly edges that get shattery-crisp while the inside stays fluffy. I’ve been making some version of these for years, and the toaster oven is genuinely the best tool for them. It gets hotter faster than a full oven, the proximity to the heating element does something great for the edges, and you’re not heating up your whole kitchen for a side dish.
The brown butter step sounds fussy but it isn’t. You’re basically just melting butter and not walking away — four minutes, done. The garlic goes in off the heat so it doesn’t burn, and the smoked paprika adds this very subtle depth that most people can’t identify but notice. If you’ve got a toaster oven baking sheet with a lip, use it here so the butter doesn’t drip.
The Parmesan is non-negotiable. Use the real block kind and grate it fine — it melts into a crackly, salty crust that the pre-grated stuff just doesn’t replicate. I’ve tried. I know it’s annoying to get out the grater. Do it anyway.
For equipment, if you’re working with an older or smaller unit, you might need to do these in two batches so they’re not crowded. Crowded potatoes steam instead of roast. If you’re in the market for an upgrade, a toaster oven with convection will get these even crispier in less time. Either way, the chive sour cream takes two minutes and makes the whole thing feel like something you’d order at a restaurant.
Toaster Oven Crispy Brown Butter Roasted Garlic and Parmesan Smashed Potatoes with Chive Sour Cream
Boiled baby potatoes get smashed flat, hit with brown butter and parmesan, then roasted in the toaster oven until the edges are deeply golden and crispy. Served with a quick chive sour cream, they're genuinely hard to stop eating.
Ingredients
Smashed Potatoes
Chive Sour Cream
Instructions
Boil and Smash
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Put the potatoes in a pot, cover with cold salted water by about an inch, and bring to a boil. Cook until a fork slides in easily — usually 15 to 18 minutes depending on size. Drain them and let them sit in the colander for a few minutes to steam-dry. This matters. Wet potatoes don't crisp.
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Preheat your toaster oven to 425°F on the bake or roast setting. Line the toaster oven tray with foil and brush it lightly with olive oil.
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Spread the potatoes on the tray, giving each one some room. Use the flat bottom of a heavy mug or a measuring cup to press each potato down until it's about half an inch thick. Some will crack more than others. That's totally fine — the jagged edges get the crispiest.
Brown Butter and Roast
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Melt the butter in a small saucepan over medium heat, stirring occasionally. Keep going past the foam — you want it golden and smelling nutty, about 3 to 4 minutes. Pull it off the heat immediately and stir in the minced garlic. It'll sizzle. Give it 30 seconds, then stir in the olive oil, salt, pepper, and smoked paprika.
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Spoon or brush the brown butter mixture generously over each smashed potato. Don't skip the edges.
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Roast at 425°F for 18 minutes, then pull the tray out and sprinkle the Parmesan evenly over the tops. Back in the oven for another 7 to 10 minutes until the cheese is melted and the edges are deeply golden — almost a little dark in spots, which is exactly what you want. Keep an eye on them after the cheese goes on; toaster ovens vary.
Finish and Serve
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While the potatoes finish, stir together the sour cream, chives, lemon juice, salt, and pepper in a small bowl. That's it. Takes two minutes.
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Slide the potatoes onto a plate or board. Serve hot with the chive sour cream on the side or dolloped right on top. They're best eaten immediately, while the edges are still crackling.
Notes
Yukon Golds work better here than Russets — they hold together when smashed and have a naturally buttery flavor. If your toaster oven runs hot (many do), check the potatoes at the 15-minute mark after the Parmesan goes on. A little char on the very edges is good; fully black edges are not. Leftovers reheat well at 400°F for 8 minutes — they come back crispier than you'd expect. Don't try to rush the boiling step; undercooked potatoes won't smash properly and they'll be dense in the middle.
Nutrition
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Written by
Emma is a home cook who loves coaxing big flavor out of a toaster oven — from crispy roasted vegetables to easy weeknight dinners and sweet treats. She develops and tests Toastera's recipes for small-appliance kitchens.
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