Garlic Parmesan Smashed Potatoes (Printable)
Crispy golden potatoes infused with garlic butter, Parmesan, and fresh chives. A savory, crowd-pleasing vegetarian side dish.
# What You’ll Need:
→ Potatoes
01 - 1.5 lbs baby Yukon Gold or red potatoes, scrubbed
→ Garlic Butter
02 - 3 tablespoons unsalted butter, melted
03 - 2 tablespoons olive oil
04 - 3 garlic cloves, finely minced
→ Topping
05 - 1/2 cup freshly grated Parmesan cheese
06 - 2 tablespoons fresh chives, finely chopped
07 - 1/2 teaspoon kosher salt
08 - 1/4 teaspoon freshly ground black pepper
# How to Prepare:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Place the potatoes in a large pot and cover with cold, salted water. Bring to a boil, reduce heat, and simmer for 15–20 minutes, or until the potatoes are fork-tender. Drain well.
03 - Arrange the potatoes on the prepared baking sheet. Using the bottom of a glass or potato masher, gently smash each potato to about 1/2-inch thick.
04 - In a small bowl, mix melted butter, olive oil, and minced garlic. Brush the smashed potatoes generously with the garlic butter mixture.
05 - Sprinkle potatoes evenly with salt, pepper, and grated Parmesan cheese.
06 - Bake for 20–25 minutes, or until the edges are golden and crispy.
07 - Remove from the oven and sprinkle with fresh chives. Serve hot.
# Expert Advice:
01 -
- These potatoes have that magical contrast of shatteringly crisp exteriors with pillowy centers that will make your guests ask what your secret is.
- The recipe is surprisingly forgiving and nearly impossible to mess up, which has saved me during many dinner parties when I was juggling multiple dishes at once.
02 -
- After draining the boiled potatoes, let them steam dry for about 5 minutes before smashing, which dramatically improves how crispy they get in the oven.
- If your potatoes vary widely in size, I learned the hard way to separate them by size and start cooking the larger ones a few minutes earlier so they all finish at the same time.
03 -
- If you cant find baby potatoes, just cut larger ones into 2-inch chunks before boiling, though youll miss that perfect edge-to-center ratio that makes the smaller ones so special.
- A splash of white wine vinegar in the boiling water helps the potatoes hold their shape better during the smashing process, a trick I learned from my grandmother.