Garlic Parmesan Smashed Potatoes

Why You’ll Love This Recipe

• Crispy edges with soft, fluffy centers
• Loaded with garlic and Parmesan flavor
• Easy to make with simple ingredients
• Perfect side dish for any meal
• Great for entertaining or family dinners
• Customizable with herbs and seasonings
• Naturally comforting and satisfying

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Baby potatoes
• Olive oil
• Garlic cloves
• Parmesan cheese
• Butter
• Salt
• Black pepper
• Fresh parsley
• Italian seasoning
• Red pepper flakes (optional)

Directions

1. Preheat the oven to 425°F and line a baking sheet with parchment paper.
2. Place the potatoes in a large pot of salted water and boil until fork-tender, about 15–20 minutes.
3. Drain the potatoes and let them cool slightly.
4. Arrange the potatoes on the prepared baking sheet.
5. Using the bottom of a glass or potato masher, gently smash each potato until flattened.
6. In a small bowl, combine olive oil, melted butter, minced garlic, Italian seasoning, salt, and black pepper.
7. Brush or spoon the garlic mixture generously over the potatoes.
8. Sprinkle Parmesan cheese evenly on top.
9. Bake for 25–30 minutes until the potatoes are golden brown and crispy around the edges.
10. Garnish with fresh parsley and optional red pepper flakes before serving.

Servings and timing

• Servings: 6
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour

Variations

• Add shredded cheddar or mozzarella cheese for extra richness.
• Use rosemary or thyme for a fresh herb flavor.
• Top with crispy bacon bits.
• Make them spicy with cayenne pepper or hot sauce.
• Use sweet potatoes for a different twist.
• Serve with sour cream or garlic aioli for dipping.

Storage/Reheating

Store leftover smashed potatoes in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or air fryer at 375°F until crispy again. Avoid microwaving if possible, as the potatoes may lose their crisp texture.

FAQs

What type of potatoes work best for smashed potatoes?

Baby Yukon Gold or red potatoes work best because they hold their shape well and become creamy inside.

Why boil the potatoes before smashing?

Boiling softens the potatoes so they can be smashed easily while remaining fluffy inside.

How do I get the potatoes extra crispy?

Use plenty of oil, avoid overcrowding the pan, and bake at a high temperature.

Can I make smashed potatoes ahead of time?

Yes, you can boil and smash the potatoes ahead, then bake them just before serving.

Can I use pre-shredded Parmesan cheese?

Freshly grated Parmesan melts and crisps better, but pre-shredded can also work.

Are smashed potatoes gluten-free?

Yes, this recipe is naturally gluten-free.

Can I cook these in an air fryer?

Yes, air fry the smashed potatoes at 400°F until golden and crispy.

What can I serve with smashed potatoes?

They pair well with steak, chicken, seafood, burgers, or roasted vegetables.

Can I freeze smashed potatoes?

Yes, freeze them after baking and reheat in the oven for best texture.

Why are my potatoes falling apart?

Overboiling can make the potatoes too soft. Cook just until fork-tender.

Conclusion

Garlic Parmesan Smashed Potatoes are the perfect combination of crispy, cheesy, and savory flavors. With their golden edges and fluffy centers, these easy roasted potatoes make a delicious side dish that pairs beautifully with almost any meal.

Garlic Parmesan Smashed Potatoes

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Garlic Parmesan Smashed Potatoes are crispy roasted potatoes with fluffy centers, savory garlic flavor, and a golden Parmesan crust. Perfect as a side dish, appetizer, or snack, these potatoes are easy to make and irresistibly delicious.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6 servings
• Category: Side Dish
• Method: Roasting
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 2 pounds baby potatoes
• 3 tablespoons olive oil
• 3 garlic cloves, minced
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter, melted
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons chopped fresh parsley
• 1 teaspoon Italian seasoning
• 1/4 teaspoon red pepper flakes (optional)

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Instructions

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Place the potatoes in a large pot of salted water and boil until fork-tender, about 15–20 minutes.
3. Drain the potatoes and let them cool slightly.
4. Arrange the potatoes on the prepared baking sheet.
5. Using the bottom of a glass or potato masher, gently smash each potato until flattened.
6. In a small bowl, combine the olive oil, melted butter, minced garlic, Italian seasoning, salt, and black pepper.
7. Brush or spoon the garlic mixture generously over the potatoes.
8. Sprinkle the Parmesan cheese evenly on top.
9. Bake for 25–30 minutes until the potatoes are golden brown and crispy around the edges.
10. Garnish with fresh parsley and optional red pepper flakes before serving.

Notes

• Baby Yukon Gold or red potatoes work best for creamy centers and crispy edges.
• Add cheddar or mozzarella cheese for extra richness.
• Fresh rosemary or thyme makes a flavorful herb variation.
• Serve with sour cream, garlic aioli, or ranch dressing for dipping.
• Reheat leftovers in the oven or air fryer to maintain crispiness.
• Store leftovers in the refrigerator for up to 4 days.

Nutrition

• Serving Size: 1 serving
• Calories: 280 kcal
• Sugar: 2 g
• Sodium: 420 mg
• Fat: 14 g
• Saturated Fat: 4 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 33 g
• Fiber: 4 g
• Protein: 7 g
• Cholesterol: 15 mg