Garlic Parmesan Smashed Potatoes

My neighbor brought a casserole to a summer dinner party once, and I barely touched it—not out of politeness, but because I was too busy demolishing these crispy-bottomed smashed potatoes someone had made. That was the moment I realized a humble side dish could actually steal the show. The combination of garlic-infused olive oil, melted butter, and that salty Parmesan crust became the thing I'd secretly recreate at home when no one was looking. Now they're the first thing to disappear from any table.

I made these for a quiet Tuesday night dinner when my partner came home exhausted, and watching their face light up over something so simple reminded me that the best meals aren't about complexity—they're about feeling cared for. We ate them straight off the baking sheet while standing in the kitchen, which probably says everything about how good they are.

Ingredients

• Baby Yukon Gold or red potatoes (1.5 lbs): These waxy potatoes hold their shape beautifully when smashed and get wonderfully crispy in the oven—avoid floury varieties like russets or they'll turn to mush.
• Olive oil (3 tbsp): This carries the garlic flavor and creates that golden, crispy exterior you're after.
• Garlic (3 cloves, finely minced): Don't skip the mincing step—larger pieces burn before the potatoes crisp up.
• Sea salt and ground black pepper: Simple seasoning that lets the potato and cheese shine without overpowering.
• Freshly grated Parmesan cheese (1/2 cup): Pre-grated won't melt the same way, so grate it fresh and watch it brown into something irresistible.
• Unsalted butter (2 tbsp, melted): This goes on after baking so it doesn't burn and adds a richness that ties everything together.
• Fresh chives (3 tbsp, chopped): They brighten the whole dish and look beautiful scattered on top—parsley or dill work if that's what you have.

Instructions

Set your oven and prep:

Heat your oven to 425°F and line a baking sheet with parchment paper—this prevents sticking and makes cleanup almost nonexistent.

Cook the potatoes until tender:

Drop them in cold, salted water and bring to a boil, then simmer for 15–20 minutes until a fork slides through easily. You want them soft enough to smash but not falling apart.

Drain and cool slightly:

Five minutes of cooling makes them easier to handle without losing all the steam that helps them crisp up in the oven.

Smash them flat:

Use the bottom of a glass or a potato masher to gently press each one to about half an inch thick—thin enough to get crispy, thick enough to stay fluffy inside.

Mix and drizzle the garlic oil:

Combine olive oil, minced garlic, salt, and pepper in a small bowl, then drizzle it evenly over all the potatoes so they brown uniformly.

First bake for crispiness:

Twenty to twenty-five minutes in the hot oven transforms them into golden, crispy rounds that smell incredible.

Add butter and cheese, then finish:

Pour that melted butter over everything, pile on the freshly grated Parmesan, and bake for just 3–5 more minutes until the cheese melts and gets lightly browned. Don't walk away—the cheese browns fast.

Garnish and serve immediately:

Transfer to a serving platter, scatter fresh chives on top, and get them to the table while they're still warm and crispy.

Save

My sister once made these for a family gathering and arranged them on the nicest platter we had, and seeing everyone go back for thirds made it clear that sometimes the side dish is really the main event. That platter was empty before the chicken even came off the grill.

Getting That Golden Crust

The secret is not crowding the baking sheet—give each smashed potato room to breathe and make contact with the hot surface. I learned this the hard way when I packed them too close together and ended up with steamed bottoms instead of crispy ones. Now I use two baking sheets if needed, and the difference is night and day.

Why Fresh Parmesan Makes All the Difference

Pre-grated Parmesan has anti-caking agents that prevent it from melting smoothly and getting that beautiful golden-brown finish. Grabbing a wedge and grating it fresh takes an extra thirty seconds but transforms the whole dish. You'll taste the difference immediately.

Timing and Temperature

These are best served straight from the oven when the outsides are still crackling and the cheese is melted into every crevice. The moment they cool down, they lose some of that textural magic, but they're still delicious reheated in a 350°F oven for about ten minutes. If you want extra crispiness, slide them under the broiler for a minute or two after the cheese browns, but watch them closely because that step happens fast.

• Broil for just 1–2 minutes after adding Parmesan if you want them even crisper, but don't step away from the oven.
• Swap chives for fresh parsley, dill, or even a sprinkle of crispy bacon if that's more your style.
• These work as a side for grilled meats or as a fun appetizer if you want to wow people before the main course.

Save

These smashed potatoes remind me that the best dishes are the ones you make without overthinking them, the ones that just taste like home. Make them once, and they'll become one of those recipes you reach for again and again.

Recipe Questions & Answers

→ What type of potatoes is best for this dish?

Baby Yukon Gold or red potatoes work well due to their creamy texture and ability to hold shape when smashed.

→ How do you achieve crispy edges on smashed potatoes?

Pressing potatoes flat, drizzling olive oil, and baking at a high temperature helps create crispiness around the edges.

→ Can Parmesan be substituted with another cheese?

While Parmesan adds a unique flavor, aged Asiago or Pecorino Romano can be used for a similar cheesy finish.

→ What is the role of fresh chives in this dish?

Chives provide a fresh, mild onion flavor that brightens the richness of garlic and Parmesan.

→ Is it necessary to cool potatoes before smashing?

Allowing potatoes to cool slightly helps them hold their shape better during smashing and prevents excessive breakage.