Garlic Parmesan Smashed Potatoes (Printable)

Crispy outside, fluffy inside smashed potatoes with garlic, parmesan, and fresh parsley.

# What You Need:

→ Potatoes

01 - 1.5 lbs baby Yukon Gold or red potatoes
02 - 1 tbsp kosher salt (for boiling)

→ Seasoning & Topping

03 - 3 tbsp olive oil
04 - 3 cloves garlic, minced
05 - 1/2 tsp freshly ground black pepper
06 - 1/2 tsp sea salt
07 - 1/4 cup grated Parmesan cheese (approx. 25 g)
08 - 2 tbsp unsalted butter, melted
09 - 1/4 cup fresh parsley, finely chopped (approx. 10 g)

# Steps:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or lightly grease it.
02 - Place potatoes in a large pot and cover with cold water. Add kosher salt and bring to a boil. Cook for 15 to 20 minutes until fork-tender. Drain thoroughly.
03 - Arrange cooked potatoes on the baking sheet. Using the bottom of a glass or potato masher, gently flatten each potato to approximately half an inch thickness.
04 - Combine olive oil, minced garlic, black pepper, and sea salt in a small bowl. Drizzle evenly over the smashed potatoes.
05 - Bake for 20 to 25 minutes until potatoes are golden and crispy around the edges.
06 - Remove from oven. Drizzle melted butter over each potato and sprinkle evenly with grated Parmesan. Return to oven for 2 to 3 minutes until cheese melts.
07 - Sprinkle fresh chopped parsley over the finished potatoes before serving.

# Expert Advice:

01 -
  • The contrast between the shatteringly crisp edges and the pillowy soft centers is completely addictive.
  • It uses everyday ingredients you probably already have, but the result feels impressive enough for company.
  • You can prep them ahead and pop them in the oven right before serving.
02 -
  • If the potatoes are too wet after boiling, they won't crisp up, so make sure to drain them thoroughly and let them steam dry for a minute.
  • Don't skip the parchment paper or a good greasing, because the cheese and garlic can stick and make cleanup a nightmare.
03 -
  • Use baby potatoes that are roughly the same size so they cook evenly and finish at the same time.
  • Don't press too hard when smashing or they'll fall apart, you want them intact but flattened enough to get crispy edges.
  • If you're making a big batch, use two pans so the potatoes have enough space to crisp up without steaming each other.

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