Garlic Parmesan Smashed Potatoes (Printable)
Crispy smashed potatoes tossed with garlic, Parmesan, and fresh chives for a tasty side.
# What You 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 (50 g)
07 - 2 tbsp unsalted butter, melted
→ Garnish
08 - 3 tbsp fresh chives, finely chopped
# Steps:
01 - Set the oven to 425°F and line a large baking sheet 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 15–20 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 potato masher.
05 - Combine olive oil, minced garlic, salt, and pepper in a small bowl and drizzle evenly over the smashed potatoes.
06 - Bake for 20–25 minutes until the potatoes are golden brown and crispy.
07 - Remove from oven, drizzle with melted butter, sprinkle with Parmesan cheese, and return to oven for 3–5 minutes until cheese melts and browns lightly.
08 - Transfer to a serving platter, garnish with fresh chives, and serve immediately.
# Expert Advice:
01 -
- They're crispy on the outside and fluffy inside—basically the potato equivalent of getting both textures in one bite.
- The garlic and Parmesan do all the heavy lifting, so you're not standing over a pot mashing for twenty minutes.
- They come together in under an hour and work with almost any main course you throw at them.
02 -
- Smash them thin enough to crisp but don't flatten them paper-thin or they'll dry out completely inside.
- Cheese on hot potatoes melts unevenly—adding it right before that final bake ensures it browns properly instead of just pooling.
03 -
- Use a potato masher or the bottom of a sturdy glass to smash—don't use a ricer because you want those little bumpy edges that get crispy.
- Keep the potatoes in a single layer on the baking sheet so every one gets direct heat and browns evenly.