Garlic Parmesan Smashed Potatoes

Garlic Parmesan Smashed Potatoes

4 servings
Crispy outsides and fluffy insides with garlic, Parmesan, and herbs make this a tasty side.

Ingredients

  • baby potatoes

    yukon gold or red

    1 ½ lb
  • olive oil
    3 tbsp
  • garlic

    minced

    3 cloves
  • sea salt
    ½ tsp
  • black pepper
    ¼ tsp
  • dried italian herbs

    optional

    ½ tsp
  • freshly grated parmesan cheese
    ⅓ c
  • chopped fresh parsley

    for garnish

    2 tbsp

Directions

  1. 1

    Preheat oven to 425°F and line a baking sheet with parchment paper.

  2. 2

    Place potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook for 15 to 20 minutes until fork-tender. Drain thoroughly.

  3. 3

    Arrange potatoes on the baking sheet and gently press each with a potato masher or fork until slightly flattened but still intact.

  4. 4

    Combine olive oil, minced garlic, sea salt, black pepper, and dried Italian herbs in a small bowl. Brush this mixture generously over each smashed potato.

  5. 5

    Sprinkle freshly grated Parmesan evenly over the potatoes.

  6. 6

    Bake for 20 to 25 minutes until edges are golden and crispy.

  7. 7

    Remove from oven, garnish with chopped fresh parsley, and serve hot.

Garlic Parmesan Smashed Potatoes

Garlic Parmesan Smashed Potatoes

60 min4 servings210 cal

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About this Recipe

Crispy Garlic Parmesan Smashed Potatoes

These smashed potatoes are the best of both worlds—crispy golden edges with fluffy, creamy centers. Loaded with garlic, parmesan, and Italian herbs, they're an irresistible side dish that steals the show at any meal.

The Secret to Perfect Smashed Potatoes

The magic happens in two stages: boil until tender, then smash and roast at high heat. This creates maximum surface area for crisping while keeping the insides fluffy. The parmesan forms a savory, crispy crust that's absolutely addictive.

Tips for Maximum Crispiness

  • Boil until fork-tender: Undercooked potatoes won't smash properly and stay hard.
  • Don't smash too thin: About 1/2 inch thick is ideal—too thin and they dry out.
  • Hot oven, plenty of oil: High heat (425°F+) and adequate oil are essential for crispy edges.
  • Space them out: Crowded potatoes steam instead of crisp.

Serving Suggestions

These potatoes pair perfectly with grilled steak, roast chicken, or baked fish. They also make an impressive appetizer served with a side of sour cream or aioli for dipping.

Frequently Asked Questions