My grandmother made these for her bridge club and all the ladies begged for the secret behind this crispy 3 ingredient appetizer.

These oven baked 3-ingredient parmesan smashed potatoes are the kind of simple, crowd-pleasing appetizer my grandmother used to set out when her bridge club ladies came over on Thursday afternoons. She’d bring a big white bowl of these crisp, golden little potatoes to the card table, and before the first hand was finished, someone would lean in and whisper, “All right, what’s your secret?” The beauty is that there really isn’t one—just baby potatoes, butter, and parmesan, baked until the edges are shatteringly crisp and the cheese forms a salty, lacy crust. They feel special enough for company but are easy enough for any weeknight, especially when you want something warm and comforting that doesn’t ask much of you.

Serve these parmesan smashed potatoes right in the warm white bowl you baked or transferred them to, with toothpicks or small forks for easy nibbling. They’re perfect alongside a simple green salad, a bowl of tomato soup, or a roast chicken. For a bridge-club-style spread, pair them with pickles, celery sticks, and a plate of sliced summer sausage or ham. They also make a lovely side for grilled steak or pork chops, and are just as welcome on a holiday buffet as they are on a casual Sunday afternoon snack table.

Servings: 4

1 1/2 pounds small baby potatoes (about 1 1/2–2 inches each, red or yellow)

Preheat your oven to 425°F (220°C). Lightly grease a large baking sheet with a little melted butter so the potatoes don’t stick and the edges get nicely crisp.

Rinse the baby potatoes well and scrub off any dirt. Leave the skins on. Place them in a medium saucepan and cover with cold water by about an inch. Bring to a boil over medium-high heat, then reduce to a gentle boil and cook until the potatoes are just fork-tender, about 12–15 minutes depending on size.

Drain the potatoes well in a colander and let them sit for 3–5 minutes so the excess moisture steams off. This little pause helps them crisp better in the oven.

Spread the drained potatoes out on the prepared baking sheet, leaving a bit of space between each one. Using the bottom of a sturdy drinking glass, a small mason jar, or a potato masher, gently press down on each potato until it flattens and cracks open slightly. Aim for about 1/2 inch thick—flattened but still in one piece.

Brush or spoon the melted butter evenly over the tops and around the edges of all the smashed potatoes, making sure each one gets a good coating. If any look dry, give them an extra dab; the butter is what helps the cheese cling and the edges brown.

Sprinkle the grated parmesan generously over each potato, dividing it as evenly as you can. It’s fine if some falls onto the pan around them—those little cheese puddles will bake into extra crispy bits.

Place the baking sheet on the middle rack of the preheated oven. Bake for 20–25 minutes, or until the potatoes are deeply golden brown around the edges and the parmesan has melted into a crisp, lacy crust. If you like them extra crunchy, you can leave them in for another 3–5 minutes, watching closely so the cheese doesn’t burn.

Remove the pan from the oven and let the potatoes sit for 3–5 minutes to firm up slightly; this makes them easier to move without breaking. Use a thin spatula to loosen and lift them from the baking sheet.

Transfer the crispy smashed potatoes to a warm white serving bowl or shallow dish, piling them up so the golden, cheesy tops are visible. Serve at once while they’re hot and crisp, passing them around the table just like my grandmother did for her bridge club.

You can dress these up a bit while still keeping the spirit of the three-ingredient recipe. If you’d like a touch more richness, drizzle a little extra melted butter over the potatoes right when they come out of the oven. For a sharper flavor, use an aged parmesan and grate it very finely so it melts into an even crust; for a milder taste, mix half parmesan and half mild hard cheese, but keep in mind that technically adds another ingredient beyond the basic three. If you prefer olive oil, you can swap it in for the butter at the brushing step, though you’ll lose a bit of that classic Midwestern buttery flavor my grandmother loved. To make ahead, you can boil and smash the potatoes earlier in the day, then cover and refrigerate the baking sheet; when guests are on their way, brush with butter, add parmesan, and bake. Leftovers reheat best in a hot oven or toaster oven until crisp again; avoid microwaving, which will soften the crust. For food safety, always start with clean, firm potatoes (discard any that are soft, green, or sprouting heavily), and don’t leave cooked potatoes sitting at room temperature for more than 2 hours—refrigerate cooled leftovers in a shallow container and enjoy within 3–4 days, reheating to at least 165°F (74°C) before serving.