Soft, pan-cooked potato flatbread is one of those simple recipes that turns basic ingredients into something seriously good. The potatoes make the dough tender, the cheese adds a little richness, and the parsley, garlic, and pepper give it more flavor than plain flatbread. You can serve these warm with yogurt, sour cream, dips, soups, or alongside grilled meat.

Ingredients

• 4 medium potatoes
• 2 cups all-purpose flour, plus more for dusting
• 1/2 ounce cheese, finely grated
• 3 tablespoons fresh parsley, finely chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon red pepper flakes
• Butter, for brushing after cooking

Instructions

1. Cook the potatoes

Peel the potatoes and cut them into chunks so they cook faster and more evenly. Place them in a pot, cover with water, and boil until fork-tender. This usually takes about 15 to 20 minutes, depending on the size of the pieces.

Drain them well, then let them sit for a minute or two so excess moisture can steam off. Mash the potatoes until smooth. Try to get rid of lumps so the dough is easier to work with later.

2. Make the dough

While the potatoes are still warm, transfer them to a large bowl. Add the flour, grated cheese, parsley, salt, black pepper, garlic powder, and red pepper flakes.

Mix everything together with a spoon or your hands until a soft dough forms. If the dough feels too sticky to handle, add a little more flour, one tablespoon at a time. You want it soft and pliable, not dry or stiff.

3. Divide and shape

Lightly flour your work surface. Divide the dough into equal portions, depending on how large you want the flatbreads. For medium flatbreads, divide it into 6 pieces.

Roll each piece into a ball, then flatten it gently with your hands or a rolling pin into a round about 1/4 inch thick. If the dough sticks, dust lightly with more flour.

4. Cook the flatbreads

Heat a dry skillet or nonstick pan over medium heat. Once hot, place one flatbread in the pan.

Cook for about 2 to 3 minutes on the first side, or until golden spots appear on the bottom. Flip and cook the other side for another 2 to 3 minutes. The flatbread should be cooked through with light golden brown patches on both sides.

Repeat with the remaining dough.

5. Finish with butter

As soon as each flatbread comes off the pan, brush it lightly with butter while still hot. This keeps it soft and adds extra flavor.

Serve warm.

Love this potato flatbread? Save the photo below to your Pinterest board so it’s easy to find when you’re ready to make it.

Tips for the Best Potato Flatbread

• Drain the potatoes well: Too much water will make the dough sticky and harder to shape.
• Mash while warm: Warm potatoes mix more easily with the flour and seasonings.
• Do not add too much flour: A little extra is fine for sticky dough, but too much can make the flatbread dense.
• Keep the heat at medium: If the pan is too hot, the outside will brown before the inside is fully cooked.
• Brush with butter at the end: This keeps the flatbreads soft and gives them a better finish.

Serving Ideas

These potato flatbreads are great with:

• sour cream or Greek yogurt
• garlic butter
• hummus
• grilled chicken or kebabs
• soups and stews
• eggs for breakfast

Small Recipe Notes

• For a cheesier flavor, you can use mozzarella, cheddar, or feta.
• If you want a milder version, reduce or skip the red pepper flakes.
• These are best served warm, but leftovers can be reheated in a dry skillet for a minute or two on each side.

Sweet roasted cherry tomatoes, soft garlic, butter, and fresh basil turn into a silky sauce that clings to every strand of pasta. The tomatoes bring brightness, the butter smooths everything out, and a small splash of balsamic gives the whole dish a deeper, richer finish. It feels a little luxurious, but the ingredient list stays simple.

This is the kind of pasta that works when you want something comforting without making a heavy cream sauce. The tomatoes do most of the work here. Once roasted, they become jammy and concentrated, and when blended with butter and garlic, they turn into a smooth, glossy tomato butter that coats hot pasta beautifully.

Ingredients

• 1 1/2 lb cherry tomatoes

• 1 whole garlic bulb

• 3 tbsp olive oil

• 1 tsp salt, plus more for pasta water

• 1/2 tsp black pepper

• 1/4 tsp red pepper flakes, or more to taste

• 4 tbsp unsalted butter, softened (vegan butter, optional)

• 1/4 cup fresh basil leaves

• 1 to 2 tsp balsamic glaze

• 12 oz pasta, such as spaghetti, linguine, or fettuccine

• 1/3 to 1/2 cup reserved pasta water

• Freshly grated Parmesan, for serving

• Extra basil, for serving

Instructions

1. Roast the tomatoes and garlic

Preheat your oven to 400°F (200°C).

Add the cherry tomatoes to a baking dish or sheet pan. Drizzle with olive oil and season with salt, black pepper, and red pepper flakes. Toss well so the tomatoes are evenly coated.

Slice the top off the garlic bulb just enough to expose the cloves. Set it on a piece of foil, drizzle with a little olive oil, then wrap it loosely in the foil.

Place the tomatoes and garlic in the oven. Roast for 30 to 35 minutes, or until the tomatoes have burst and look soft and slightly caramelized. The garlic should be very soft when pressed.

2. Cook the pasta

While the tomatoes roast, bring a large pot of well-salted water to a boil. Cook the pasta until al dente according to the package directions.

Before draining, reserve 1/2 cup of the pasta water. Set it aside.

3. Make the tomato butter sauce

Transfer the roasted tomatoes to a blender or food processor. Squeeze the soft roasted garlic cloves out of their skins and add them in. Add the softened butter, basil, and balsamic glaze.

Blend until mostly smooth. Taste the sauce and adjust if needed. Add a pinch more salt, more chili flakes, or another small drizzle of balsamic if you want a slightly deeper flavor.

4. Toss everything together

Pour the warm sauce into a large skillet or pot over low heat. Add the drained pasta and toss well.

Pour in a little reserved pasta water at a time until the sauce loosens and turns glossy. You want it silky enough to coat the pasta without becoming watery.

5. Serve

Divide the pasta into bowls and finish with grated Parmesan and extra basil. Serve right away while the sauce is warm and smooth.

Made this pasta once and already thinking about it again? Save the image below to your Pinterest board so it’s there the next time you want something rich, cozy, and easy to make.

Tips and Tricks

• Use ripe cherry tomatoes for the best flavor. The sweeter they are, the richer and rounder the sauce will taste after roasting.

• Roast the tomatoes until they look collapsed and a little jammy, not just softened. That deeper roast gives the sauce much more flavor.

• Let the garlic cook until fully soft all the way through. If it is still firm in the middle, the sauce can taste harsher than it should.

• Don’t forget to save some pasta water before draining. A few spoonfuls help loosen the sauce and make it coat the pasta better.

• Add the balsamic glaze slowly. A little goes a long way, and you want it to deepen the sauce, not take over.

• Blend the sauce while the tomatoes are warm, not scorching hot. It will come together more smoothly and be easier to handle.

• If the sauce feels too thick, loosen it with a splash of hot pasta water or a drizzle of olive oil.

• If the sauce feels too loose, let it sit over low heat for a minute before tossing with the pasta.

• Finish with freshly grated Parmesan just before serving. It adds saltiness and helps round out the flavor.

• Store leftovers in the fridge for up to 3 days. Reheat gently with a splash of water so the sauce turns silky again instead of drying out.

Some recipes are good because they’re complicated. These smashed potatoes are good for the opposite reason. You boil them, smash them, roast them until the edges get crisp, then finish them with roasted garlic herb butter. That’s it. The inside stays soft, the outside gets golden and crunchy, and the garlic butter takes them from basic to the kind of side dish people keep picking at straight from the pan.

Ingredients

For the potatoes

• 1 1/2 to 2 lb baby Yukon Gold potatoes, or baby yellow potatoes

• Flaky sea salt, for finishing (optional)

• Chopped fresh chives, for finishing (optional)

For the seasoned oil

• 2 tbsp olive oil

• 1 tsp kosher salt

• 1/2 tsp black pepper

• 1/2 tsp smoked paprika

For the roasted garlic herb butter

• 1 whole garlic bulb

• 1 to 2 tsp olive oil, for roasting the garlic

• 1/4 cup (1/2 stick / 57 g) unsalted butter, softened

• 2 tsp fresh rosemary, finely chopped

• 2 tsp fresh thyme, finely chopped, or 2 tbsp fresh parsley, finely chopped

Instructions

1. Roast the garlic

Preheat the oven to 425°F (220°C).

Slice the top off the garlic bulb so the cloves are exposed. Set it on a piece of foil, drizzle with 1 to 2 teaspoons olive oil, then wrap it loosely. Roast for 35 to 45 minutes, until the garlic is soft and lightly caramelized. Remove from the oven and let it cool enough to handle.

2. Boil the potatoes

While the garlic roasts, add the baby potatoes to a large pot and cover with cold salted water. Bring to a boil, then lower to a steady simmer. Cook for 15 to 20 minutes, or until the potatoes are fork-tender.

Drain well and let them sit for 5 minutes so the excess moisture can evaporate. This helps them crisp better in the oven.

3. Preheat the baking sheet

Place a large sheet pan in the oven for a few minutes while the potatoes steam dry. A hot pan helps the bottoms crisp up faster.

4. Make the seasoned oil

In a small bowl, stir together the olive oil, kosher salt, black pepper, and smoked paprika.

5. Smash the potatoes

Carefully remove the hot sheet pan and lightly grease it if needed. Place the potatoes on the pan with a little space between each one.

Use the bottom of a glass, jar, or measuring cup to gently press each potato until it flattens to about 1/2 inch thick. Don’t press too hard—you want them flattened and craggy, not completely broken apart.

6. Season and bake

Brush the tops of the potatoes with the seasoned oil.

Bake for 25 to 30 minutes, or until the bottoms and edges are deeply golden and crisp. For extra crispiness on both sides, carefully flip them and bake another 8 to 12 minutes.

7. Make the roasted garlic herb butter

Squeeze the roasted garlic cloves into a small bowl and mash them with a fork until smooth. Add the softened butter, rosemary, and thyme or parsley. Mix until well combined.

8. Finish with the garlic butter

Brush or spoon the roasted garlic herb butter over the hot potatoes, letting it fall into the cracks and over the edges. Return the pan to the oven for 2 to 3 minutes, just until the butter melts in.

If you want even crispier edges, broil for 30 to 60 seconds at the end, but keep a close eye on them.

9. Serve

Let the potatoes sit for a few minutes before serving. Finish with flaky sea salt and chopped chives, if you like.

If you can already hear the crispy edges, save the image below to your Pinterest board and keep this one for later. These smashed potatoes are too good to forget.

Quick Notes

• Baby Yukon Gold potatoes are ideal here because they stay creamy inside and hold together well after boiling.

• If your baby potatoes are on the larger side, they may need a few extra minutes in the water.

• Letting the potatoes steam dry after boiling is one of the easiest ways to get better browning.

• You can use thyme or parsley in the butter depending on the flavor you want. Thyme gives it a slightly deeper savory flavor, while parsley keeps it fresher.