Garlic Parmesan Smashed Potatoes (Printable)

Crispy smashed potatoes flavored with garlic, parmesan, and fresh parsley make a delicious side.

# Ingredient List:

→ Potatoes

01 - 1.5 lbs baby Yukon Gold or red potatoes
02 - 1 tbsp kosher salt (for boiling)

→ Seasoning & Topping

03 - 3 tbsp olive oil
04 - 3 cloves garlic, minced
05 - ½ tsp freshly ground black pepper
06 - ½ tsp sea salt
07 - ¼ cup grated Parmesan cheese (about 0.9 oz)
08 - 2 tbsp unsalted butter, melted
09 - ¼ cup fresh parsley, finely chopped (about 0.35 oz)

# Directions:

01 - Preheat the oven to 425°F and prepare a large baking sheet by lining it with parchment paper or lightly greasing it.
02 - Place the potatoes in a large pot, cover with cold water, add kosher salt, and bring to a boil. Cook for 15 to 20 minutes until fork-tender, then drain thoroughly.
03 - Arrange the cooked potatoes on the baking sheet and gently smash each one to approximately half an inch thickness using the bottom of a sturdy glass or a potato masher.
04 - In a small bowl, combine olive oil, minced garlic, black pepper, and sea salt. Drizzle evenly over the smashed potatoes.
05 - Bake the potatoes for 20 to 25 minutes or until they develop a golden, crispy edge.
06 - Remove from the oven, drizzle melted butter over the potatoes, sprinkle grated Parmesan cheese on top, and return to the oven for 2 to 3 minutes until the cheese melts.
07 - Finish by sprinkling chopped fresh parsley over the potatoes and serve immediately.

# Expert Tips:

01 -
  • The contrast between crunchy edges and soft centers makes every bite satisfying in a way regular roasted potatoes never quite manage.
  • Garlic and parmesan melt into the crevices and create pockets of flavor that taste like youve been cooking all day.
02 -
  • If you skip drying the potatoes after boiling, they steam instead of crisp, and you lose that perfect crunchy texture.
  • Smashing them too hard turns them into mush, but too gently and they won't have enough surface area to get crispy, so aim for a firm but controlled press.
03 -
  • Use parchment paper instead of foil to prevent sticking and make cleanup easier, plus it helps the bottoms crisp without burning.
  • Let the potatoes cool for a minute after boiling so they firm up slightly, making them easier to smash without falling apart completely.

Return