Garlic Parmesan Smashed Potatoes

I used to boil potatoes and serve them plain until a neighbor showed me her trick of smashing them flat before roasting. The edges turned golden and shatteringly crisp while the centers stayed cloud-soft. I added garlic, parmesan, and a handful of parsley, and suddenly I had a side dish everyone fought over.

The first time I made these for a backyard dinner, I watched people reach for seconds before they finished their firsts. My friend kept asking what I did differently, convinced there was some secret ingredient. It was just the smashing, the high heat, and a little patience waiting for those edges to crisp.

Ingredients

• Baby Yukon Gold or red potatoes: Their thin skins and creamy texture make them perfect for smashing, and you don't need to peel them.
• Kosher salt: Salting the boiling water heavily seasons the potatoes from the inside out, so don't skip this step.
• Olive oil: Use a good quality oil since it carries the garlic flavor and helps the potatoes crisp in the oven.
• Garlic: Fresh minced garlic roasts into sweet, nutty bits that cling to the crispy parts.
• Parmesan cheese: Grate it fresh if you can, it melts better and tastes sharper than the pre-grated kind.
• Unsalted butter: A drizzle of melted butter right before the final bake adds richness and helps the cheese stick.
• Fresh parsley: Brightens the whole dish and cuts through the richness with a fresh, herbal note.

Instructions

Boil the potatoes:

Place potatoes in a large pot, cover with cold water, add kosher salt, and bring to a boil. Cook for 15 to 20 minutes until a fork slides through easily, then drain them well so they aren't waterlogged.

Smash them flat:

Arrange the drained potatoes on a lined baking sheet and use the bottom of a glass or a potato masher to gently press each one until it's about half an inch thick. Don't worry if some edges crack, those will get extra crispy.

Season with garlic oil:

Mix olive oil, minced garlic, black pepper, and sea salt in a small bowl, then drizzle it evenly over each smashed potato. Make sure the garlic bits are spread out so they roast instead of burn.

Bake until golden:

Slide the baking sheet into a 425 degree oven and bake for 20 to 25 minutes until the edges turn golden brown and crispy. The smell of roasting garlic will fill your kitchen.

Add parmesan and butter:

Pull the sheet out, drizzle melted butter over the potatoes, and sprinkle grated parmesan on each one. Return to the oven for 2 to 3 minutes until the cheese melts and starts to bubble.

Garnish and serve:

Scatter fresh chopped parsley over the hot potatoes right before serving. The heat will release the parsley's aroma and add a pop of green.

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One evening I served these alongside grilled chicken and a simple green salad, and my partner declared it the best potato dish I'd ever made. Now they request these smashed potatoes for every casual dinner we host, and I always make extra because they disappear faster than anything else on the table.

How to Get Extra Crispy Edges

After the final bake, switch your oven to broil and slide the sheet back in for 2 to 3 minutes. Watch them closely because the parmesan can go from golden to burnt in seconds. The broiler gives the tops a shatteringly crisp finish that makes every bite crunch.

Make-Ahead and Storage Tips

You can boil and smash the potatoes up to a day ahead, then store them covered in the fridge. When you're ready to serve, pull them out, let them come to room temperature for 10 minutes, then drizzle with the garlic oil and bake as directed. Leftovers reheat beautifully in a hot oven or air fryer, just avoid the microwave or they'll turn soggy.

Serving Suggestions and Variations

These potatoes work as a side for grilled steak, roasted chicken, or baked fish, but they're hearty enough to be the star of a vegetarian plate with a big salad and some roasted vegetables. I've swapped the parsley for fresh basil in the summer and chives in the spring, and both were delicious.

• Try adding a pinch of smoked paprika to the garlic oil for a subtle smoky flavor.
• Use Pecorino Romano instead of parmesan for a sharper, saltier bite.
• Finish with a squeeze of lemon juice and lemon zest for brightness.

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These smashed potatoes turned into one of those recipes I make without thinking, the kind that feels like a small celebration every time. I hope they become a favorite at your table too.

Recipe FAQs

→ What type of potatoes work best for smashing?

Baby Yukon Gold or red potatoes are ideal for achieving a fluffy interior and crispy exterior when smashed and baked.

→ How can I make the potatoes extra crispy?

Broiling the smashed potatoes for 2-3 minutes after adding parmesan cheese helps develop a golden, crunchy crust.

→ Can I substitute parsley with other herbs?

Yes, chives or basil can be used as flavorful alternatives to fresh parsley.

→ Is it necessary to boil the potatoes before baking?

Boiling the potatoes until fork-tender ensures a soft interior that becomes fluffy after smashing and baking.

→ What seasoning enhances the garlic and parmesan flavors best?

A mix of olive oil, minced garlic, kosher salt, black pepper, and sea salt complements the parmesan and fresh parsley beautifully.