Garlic Parmesan Smashed Potatoes

One cold winter evening, I pulled these garlic Parmesan smashed potatoes out of the oven and immediately burned my finger on the sizzling baking sheet. The pain was entirely worth it as I snuck one crispy, buttery bite before dinner. My kitchen filled with the aroma of roasted garlic and melted cheese while snow fell outside, transforming a simple side dish into the definition of comfort food.

Last Thanksgiving, my sister arrived with three hungry kids and a husband who claimed he didnt like potatoes much. I slid these smashed beauties in front of him, golden and fragrant with a shower of fresh chives, and watched his expression change from polite interest to genuine delight. He ended up helping himself to thirds while insisting I write down the recipe on the spot.

Ingredients

• Baby Yukon Gold or red potatoes: The waxy texture of these varieties holds together perfectly when smashed, and their naturally buttery flavor elevates the entire dish.
• Freshly grated Parmesan cheese: Please trust me and grate it yourself instead of using pre-packaged stuff, the difference in how it melts and forms that golden crust is absolutely night and day.
• Fresh chives: They add a delicate oniony brightness that cuts through the richness, and the vibrant green specks make the potatoes look like you put in far more effort than you actually did.
• Garlic cloves: Fresh minced garlic creates little pockets of intense flavor throughout the potatoes that dried garlic powder simply cannot match.

Instructions

Boil with care:

Start your potatoes in cold, generously salted water, allowing them to cook evenly from the inside out. Theyre ready when a fork slides in easily but before they turn mushy and waterlogged.

The perfect smash:

Use a gentle but firm hand when flattening each potato, aiming for about half an inch thick. I find the bottom of a sturdy drinking glass works perfectly, giving you control while keeping the potato intact.

Butter bath:

Take your time brushing that garlic-infused butter mixture over every nook and cranny. Those little divots and cracks are where all the flavor will concentrate and create the most delicious crispy bits.

Golden patience:

Resist the urge to flip or move the potatoes while they bake. Let them form that glorious golden crust undisturbed, about 20 minutes depending on your oven.

Finishing touch:

Add the fresh chives only after baking to preserve their color and flavor. The residual heat will release just enough of their aroma without wilting them completely.

Save

My friend Sarah was going through a difficult time last spring when I invited her over for an impromptu dinner. I served these potatoes alongside a simple roast chicken, and we ended up talking late into the night at my kitchen table. Months later she mentioned how that meal had been a turning point for her, a moment of normalcy when everything else felt chaotic.

Make-Ahead Options

Ive discovered through many dinner party trials that you can boil and smash the potatoes up to 24 hours ahead of time. Just keep them refrigerated on the baking sheet, then brush with the garlic butter and bake when youre ready to serve, adding perhaps 3-5 minutes to the baking time to account for the cold start.

Flavor Variations

One rainy Sunday afternoon I had no chives but plenty of rosemary growing in a pot by my kitchen window. That happy substitution led to a whole new version we now make regularly, with rosemary mixed into the garlic butter before brushing. The oils infuse beautifully, creating an aromatic blanket over the potatoes that smells like heaven as it roasts.

Serving Suggestions

These potatoes have a wonderful way of elevating whatever theyre served with, making even a simple grilled steak feel like restaurant fare. The crispy, cheesy bites act almost like croutons when scattered over a green salad, turning a light meal into something substantial.

• For brunch, top the finished potatoes with a fried egg and watch the yolk create an instant rich sauce.
• Create a grazing board with these potatoes alongside olives, cold meats, and pickled vegetables for casual entertaining.
• Set up a toppings bar with sour cream, bacon bits, and different herbs for a fun interactive dinner element.

Save

These garlic Parmesan smashed potatoes have saved countless weeknight dinners and elevated special occasions in my home. Theyre that rare recipe that manages to be both impressively delicious and surprisingly simple.

Recipe FAQs

→ Can I prepare these potatoes ahead of time?

Yes, you can boil and smash the potatoes several hours in advance. Store them covered in the refrigerator, then brush with garlic butter and bake when ready to serve. Add a few extra minutes to the baking time if cooking from cold.

→ How do I achieve maximum crispiness?

Pat the smashed potatoes dry after draining to remove excess moisture. Brush generously with the garlic butter mixture and bake until the edges turn deep golden brown. For extra crispiness, finish with a brief broil for 2-3 minutes, watching carefully to prevent burning.

→ What type of potatoes work best?

Waxy potatoes like Yukon Gold or red potatoes are ideal because they hold their shape well when smashed. Avoid starchy varieties like russets, which tend to become too fluffy and don't crisp up as effectively.

→ Can I substitute the Parmesan cheese?

Absolutely. Gruyere, Pecorino Romano, or sharp cheddar all work wonderfully. You can also use a combination of cheeses for more complex flavor. Adjust the amount based on how strong the cheese flavor is.

→ How should I store leftovers?

Store cooled potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for about 10 minutes to restore crispiness, or warm gently in a skillet over medium heat.

→ What vegetables pair well as additions?

Consider mixing in sautéed leeks, crispy bacon bits, roasted garlic, or caramelized onions. You can also stir in herbs like rosemary or thyme before baking for added depth of flavor.