Garlic Parmesan Smashed Potatoes (Printable)

Crispy smashed potatoes with garlic, Parmesan, and fresh chives, ideal for a savory side dish.

# Ingredient List:

→ Potatoes

01 - 1.5 lbs baby Yukon Gold or red potatoes

→ Seasonings & Dairy

02 - 3 tbsp olive oil
03 - 3 cloves garlic, finely minced
04 - ½ tsp sea salt
05 - ¼ tsp ground black pepper
06 - ½ cup freshly grated Parmesan cheese
07 - 2 tbsp unsalted butter, melted

→ Garnish

08 - 3 tbsp fresh chives, finely chopped

# Directions:

01 - Preheat the oven to 425°F and line a large baking sheet with parchment paper.
02 - Place potatoes in a large pot, cover with cold water, add a pinch of salt, bring to a boil, then simmer for 15–20 minutes until fork-tender.
03 - Drain potatoes and allow to cool for 5 minutes before arranging them evenly on the prepared baking sheet.
04 - Gently press each potato with the bottom of a glass or potato masher until about ½ inch thick.
05 - In a small bowl, combine olive oil, minced garlic, salt, and pepper; drizzle mixture over the smashed potatoes evenly.
06 - Bake potatoes for 20–25 minutes until crisp and golden brown.
07 - Remove from oven, drizzle melted butter over potatoes, sprinkle Parmesan cheese evenly, and return to oven for 3–5 minutes until cheese melts and lightly browns.
08 - Transfer to a serving platter, garnish with fresh chives, and serve immediately.

# Expert Tips:

01 -
  • The outsides get genuinely crispy and golden while the insides stay fluffy and buttery, giving you two textures in every bite.
  • Roasted garlic softens into sweet, mellow pockets instead of tasting sharp, which somehow makes the whole dish feel more elegant.
  • Fresh chives scattered on top add a brightness that cuts through the richness, making you want to keep eating even when you're full.
02 -
  • Don't drain the potatoes completely dry and walk away—moisture that lingers will steam them instead of letting them crisp, so shake the colander well or pat them lightly with a clean kitchen towel.
  • The Parmesan added at the very end needs those 3–5 final minutes to melt and brown; it won't have time to burn at that temperature, and it creates little crispy cheese bits that make people close their eyes when they bite them.
03 -
  • Always grate Parmesan fresh and finely—it melts evenly and tastes brighter than pre-shredded, which contains starch that dulls the flavor.
  • If your potatoes start browning too fast before they're crispy, tent them loosely with foil and lower the oven by 25 degrees to finish gently.

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