Garlic Parmesan Smashed Potatoes (Printable)
Fluffy smashed potatoes tossed with garlic, Parmesan, and fresh chives for a crispy, savory side.
# What You’ll Need:
→ Potatoes
01 - 1.5 lbs baby Yukon Gold or red potatoes
→ Seasonings & Dairy
02 - 3 tbsp olive oil
03 - 3 cloves garlic, finely minced
04 - 1/2 tsp sea salt
05 - 1/4 tsp ground black pepper
06 - 1/2 cup freshly grated Parmesan cheese
07 - 2 tbsp unsalted butter, melted
→ Garnish
08 - 3 tbsp fresh chives, finely chopped
# How to Prepare:
01 - Set oven temperature to 425°F and prepare a baking sheet by lining it with parchment paper.
02 - Place potatoes in a large pot, cover with cold water, add a pinch of salt, bring to a boil, then reduce heat and simmer for 15 to 20 minutes until fork-tender.
03 - Drain the potatoes and let them rest for 5 minutes to cool slightly.
04 - Arrange potatoes on the prepared baking sheet and gently flatten each to approximately 1/2 inch thickness using the bottom of a glass or a potato masher.
05 - Combine olive oil, minced garlic, sea salt, and ground black pepper in a small bowl, then drizzle evenly over the smashed potatoes.
06 - Bake the potatoes for 20 to 25 minutes until they develop a golden-brown, crispy exterior.
07 - Remove potatoes from oven, drizzle with melted butter, sprinkle Parmesan cheese evenly over top, and return to oven for 3 to 5 minutes until cheese melts and lightly browns.
08 - Transfer to a serving dish, garnish with fresh chives, and serve immediately.
# Expert Advice:
01 -
- The edges get crispy and golden while the insides stay fluffy—you get texture that works with everything.
- Fresh garlic and Parmesan make them taste restaurant-quality, but they're ready in under an hour.
- They actually get better when you don't overthink them; even if your flattening isn't perfect, they'll still turn out delicious.
02 -
- Wet potatoes won't crisp up, so make sure you drain them well and they've cooled enough that the surface moisture evaporates—pat them with paper towels if they still look damp.
- The second trip to the oven for the cheese matters more than you'd think; those few minutes turn the Parmesan from pale to golden, and that's where the flavor deepens.
03 -
- Freshly grated Parmesan makes a visible difference in how smoothly it melts and how rich it tastes compared to pre-shredded cheese.
- If your potatoes are large, cut them in half before boiling so they cook evenly and are easier to flatten—consistency in size matters here.