Garlic Parmesan Smashed Potatoes

I wasn't trying to impress anyone the night I first smashed potatoes with the bottom of a coffee mug. The masher was dirty, dinner was late, and I was too tired to care about perfection. What came out of the oven that night—crispy, golden, shamelessly garlicky—taught me that sometimes the best recipes happen when you stop overthinking.

The first time I made these for friends, someone scraped the baking sheet clean with their fork. No one spoke much during that part of the meal, just the sound of crispy edges breaking apart and quiet hums of approval. One friend asked for the recipe before dessert even arrived.

Ingredients

• Baby Yukon Gold or red potatoes: Their thin skins crisp beautifully and their creamy interiors don't need peeling, which saves time and keeps the rustic charm intact.
• Kosher salt: Salting the boiling water properly is the difference between bland potatoes and ones that taste seasoned all the way through.
• Olive oil: This is what makes the smashed surfaces turn golden and crackly in the oven, so don't skimp.
• Garlic: Fresh minced garlic becomes sweet and mellow as it roasts, soaking into every crevice of the smashed potato.
• Parmesan cheese: It melts into a salty, nutty crust that clings to the crispy bits, and I've learned the pre-grated stuff just doesn't melt the same way.
• Butter: A drizzle of melted butter right before the final bake adds richness that olive oil alone can't deliver.
• Fresh parsley: It brightens everything and makes the dish look like you put in more effort than you actually did.

Instructions

Prep the oven and pan:

Preheat your oven to 425°F and line a baking sheet with parchment paper. This prevents sticking and makes cleanup almost too easy.

Boil the potatoes:

Drop the potatoes into a pot of cold salted water and bring it to a boil, then simmer until they're fork-tender, about 15 to 20 minutes. Drain them well so they're not waterlogged.

Smash with confidence:

Arrange the potatoes on your prepared sheet and press down gently with the bottom of a glass or masher until they're about half an inch thick. Don't worry if some edges crack, that's where the crispiest bits will be.

Season generously:

Whisk together olive oil, minced garlic, black pepper, and sea salt, then drizzle it all over the smashed potatoes. Make sure every potato gets some garlic.

Bake until golden:

Slide the pan into the oven and bake for 20 to 25 minutes, until the edges are crispy and deeply golden. Your kitchen will start to smell like a French bistro.

Finish with butter and cheese:

Pull the pan out, drizzle melted butter over each potato, and scatter parmesan on top, then return to the oven for 2 to 3 minutes until the cheese melts into the crevices.

Garnish and serve:

Sprinkle fresh parsley over the hot potatoes and serve immediately while they're still crackling.

Save

There's a moment when you pull these from the oven and the cheese is still bubbling that feels like a small victory. I've served these beside roast chicken, next to grilled steak, even on their own with a simple salad, and they've never felt like just a side dish.

How to Get Extra Crispy Edges

The secret is making sure the potatoes are completely dry before smashing and giving them enough space on the pan so they roast instead of steam. If you want even more crunch, switch the oven to broil for the last two minutes after adding the parmesan, but watch them closely so they don't burn.

What to Serve Them With

These potatoes love being paired with anything rich and savory—grilled meats, roasted vegetables, or even a fried egg for breakfast. I've also seen people treat them like fancy hash browns at brunch, and no one complained.

Storing and Reheating

Leftovers keep in the fridge for up to three days, though they lose some of their crispness. To bring them back to life, spread them on a baking sheet and reheat in a 400°F oven for about 10 minutes until the edges crisp up again.

• Don't microwave them or they'll turn rubbery and sad.
• You can freeze them after the first bake, then crisp them up straight from frozen when you're ready.
• Add a little extra parmesan when reheating for a fresh hit of flavor.

Save

These potatoes have a way of making any meal feel a little more special, even on the nights when nothing else goes right. I hope they do the same for you.

Recipe FAQs

→ What type of potatoes work best for this dish?

Baby Yukon Gold or red potatoes are ideal as they hold shape well and provide a creamy interior when smashed.

→ How can I achieve extra crispiness on the potatoes?

Broil the potatoes for 2–3 minutes after adding parmesan to enhance the crispy edges.

→ Can I substitute the parsley with other herbs?

Yes, chives or basil can be used as alternatives to give a different herbal note.

→ Is it necessary to boil the potatoes before smashing?

Boiling softens the potatoes, making them easy to smash while retaining their shape during baking.

→ What temperature should the oven be preheated to?

The oven should be preheated to 425°F (220°C) for optimal roasting and crispiness.