Garlic Parmesan Smashed Potatoes (Printable)

Fluffy smashed potatoes with garlic, parmesan, and fresh parsley create a flavorful, crispy side dish.

# What You’ll Need:

→ 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 - 1/2 tsp freshly ground black pepper
06 - 1/2 tsp sea salt
07 - 1/4 cup grated Parmesan cheese (about 0.88 oz)
08 - 2 tbsp unsalted butter, melted
09 - 1/4 cup fresh parsley, finely chopped (about 0.35 oz)

# How to Prepare:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or lightly grease it.
02 - Place potatoes in a large pot and cover with cold water. Add kosher salt and bring to a boil. Cook for 15 to 20 minutes until potatoes are fork-tender. Drain well.
03 - Arrange the cooked potatoes on the prepared baking sheet. Gently smash each potato to about 1/2-inch thickness using the bottom of a glass or a potato masher.
04 - In a small bowl, combine olive oil, minced garlic, black pepper, and sea salt. Drizzle over the smashed potatoes evenly.
05 - Bake for 20 to 25 minutes until potatoes are golden and crispy around the edges.
06 - Remove from oven. Drizzle with melted butter and sprinkle grated Parmesan cheese over each potato. Return to oven for 2 to 3 minutes until cheese melts.
07 - Sprinkle freshly chopped parsley over the potatoes before serving.

# Expert Advice:

01 -
  • The edges get so crispy they shatter like potato chips, while the centers stay cloud-soft.
  • Garlic, butter, and parmesan create a flavor so rich you'll forget these are just potatoes.
  • It looks impressive enough for guests but forgiving enough for a weeknight scramble.
02 -
  • If you skip salting the boiling water, the potatoes will taste flat no matter how much you season them later.
  • Don't smash the potatoes too thin or they'll dry out in the oven instead of staying fluffy inside.
  • Let the potatoes drain completely after boiling, any excess water will steam them instead of crisping them.
03 -
  • Use a sturdy glass to smash the potatoes if you don't have a masher, it works just as well and gives you control over thickness.
  • Mince the garlic finely so it doesn't burn in the oven, or use a garlic press for even distribution.
  • Grate your own parmesan from a block, the fresh stuff melts better and tastes sharper than the pre-shredded kind.

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