Garlic Parmesan Smashed Potatoes

I was standing in my kitchen on a cold Tuesday night, staring at a bag of potatoes and wondering what could possibly make them exciting. Then I remembered a trick my neighbor showed me: smash them flat and roast until they shatter into golden, crispy edges. That night, I tossed them with garlic, parmesan, and a handful of parsley, and suddenly those humble potatoes became the star of dinner.

The first time I made these for friends, they kept reaching for more until the pan was empty. One of them actually asked if I'd gone to culinary school, which made me laugh because all I did was smash some potatoes and let the oven do the work. It became my go-to whenever I wanted something that looked fancy but felt effortless.

Ingredients

• Baby Yukon Gold or red potatoes: Their thin skins and creamy texture make them perfect for smashing, and you don't even need to peel them.
• Kosher salt: Salting the boiling water generously seasons the potatoes from the inside out, which makes all the difference.
• Olive oil: This helps the potatoes crisp up beautifully in the oven and carries the garlic flavor into every bite.
• Garlic: Fresh minced garlic becomes sweet and fragrant as it roasts, creating little pockets of flavor.
• Parmesan cheese: It melts into a nutty, salty crust that clings to the crispy edges.
• Butter: A drizzle of melted butter right before the final bake adds richness and helps the parmesan stick.
• Fresh parsley: The bright green herb cuts through the richness and adds a pop of color and freshness.

Instructions

Prep the oven and pan:

Set your oven to 425°F and line a baking sheet with parchment so nothing sticks. This high heat is what gives you those irresistible crispy edges.

Boil the potatoes:

Drop the potatoes into a pot of cold salted water and bring it to a boil, then cook until a fork slides in easily, about 15 to 20 minutes. Drain them well so they're not watery when you smash them.

Smash them flat:

Lay the potatoes on your baking sheet and press down gently with the bottom of a glass or a masher until they're about half an inch thick. Don't worry if some edges crack, that's where the crispiness happens.

Season with garlic oil:

Whisk together the olive oil, minced garlic, pepper, and sea salt, then drizzle it all over the smashed potatoes. Make sure every potato gets some garlic love.

Bake until golden:

Slide the pan into the oven and roast for 20 to 25 minutes until the edges turn golden and crispy. Your kitchen will start to smell amazing.

Add the parmesan finish:

Pull the pan out, drizzle melted butter over each potato, and scatter parmesan on top, then return to the oven for 2 to 3 minutes until the cheese melts. This creates a savory, cheesy crust.

Garnish and serve:

Sprinkle fresh parsley over the hot potatoes and serve them right away while they're still crispy.

Save

There's something deeply satisfying about the sound these potatoes make when you bite into them, that crunch followed by soft, buttery potato. My kids started requesting them every week, and honestly, I never get tired of making them because they're just as fun to eat as they are simple to prepare.

Getting the Best Crisp

The secret to maximum crispiness is making sure the potatoes are completely dry before smashing and roasting. After draining, I sometimes let them sit in the colander for a minute to steam off any excess moisture. If you want to take it even further, hit them with the broiler for the last two minutes, but watch them closely so they don't burn.

Flavor Variations

Once you get the hang of this method, you can play around with the toppings. I've swapped parsley for fresh basil in the summer, used cheddar and chives for a loaded baked potato vibe, or even drizzled them with truffle oil when I'm feeling fancy. The base technique stays the same, but the flavor possibilities are endless.

Serving Suggestions

These potatoes pair beautifully with just about anything, grilled steak, roasted chicken, or even a simple green salad if you want to keep it vegetarian. I've also served them as an appetizer at parties, and people treat them like fancy hors d'oeuvres even though they're just smashed potatoes.

• Try them alongside a Sunday roast for a crowd-pleasing side.
• Serve with sour cream or garlic aioli for dipping.
• Reheat leftovers in a hot skillet to bring back the crispiness.

Save

These smashed potatoes have become one of those recipes I reach for without thinking, the kind that feels like a warm hug on a plate. I hope they bring as much joy to your table as they have to mine.

Recipe Questions & Answers

→ What type of potatoes work best for this dish?

Baby Yukon Gold or red potatoes are ideal due to their creamy texture and size, which allows for even cooking and smashing.

→ How do I achieve the crispy outside texture?

After boiling and smashing, bake the potatoes on a parchment-lined sheet at high heat, and optionally broil briefly after adding parmesan for extra crispiness.

→ Can I substitute the parmesan cheese?

Yes, you can use other hard cheeses such as Asiago or Pecorino Romano for a slightly different flavor profile.

→ Is it possible to prepare this dish gluten-free?

Yes, this dish is naturally gluten-free when all ingredients, especially seasonings and cheese, are certified gluten-free.

→ What herbs can I use instead of parsley?

Chives or basil are excellent alternatives that provide a fresh, aromatic touch to complement the potatoes.