Garlic Parmesan Smashed Potatoes (Printable)
Golden smashed potatoes tossed with garlic, parmesan, and parsley deliver crispy, fluffy flavor.
# 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 - ½ tsp freshly ground black pepper
06 - ½ tsp sea salt
07 - ¼ cup grated Parmesan cheese (approx. 1 oz)
08 - 2 tbsp unsalted butter, melted
09 - ¼ cup fresh parsley, finely chopped (approx. 0.35 oz)
# Directions:
01 - Set the oven to 425°F. Line a large baking sheet with parchment paper or apply a light coating of grease.
02 - Place potatoes in a large pot and cover with cold water. Add kosher salt and bring to a boil. Cook until fork-tender, approximately 15 to 20 minutes. Drain thoroughly.
03 - Transfer potatoes to the prepared baking sheet. Gently press each potato to about ½-inch thickness using the bottom of a glass or a potato masher.
04 - Combine olive oil, minced garlic, black pepper, and sea salt in a small bowl. Evenly drizzle this mixture over the smashed potatoes.
05 - Bake for 20 to 25 minutes until edges are golden and crispy.
06 - Remove from oven; drizzle melted butter and sprinkle grated Parmesan evenly over the potatoes. Return to the oven for 2 to 3 minutes until the cheese melts.
07 - Sprinkle fresh chopped parsley over the potatoes before serving.
# Expert Tips:
01 -
- The contrast between crispy edges and fluffy centers makes every bite exciting.
- Garlic and parmesan create a savory crust that tastes like the best parts of a baked potato and garlic bread combined.
- You can prep the boiled potatoes ahead and smash them right before dinner.
02 -
- If the potatoes aren't fork-tender before smashing, they won't flatten properly and the insides will stay dense.
- Don't crowd the baking sheet or the steam will keep the edges from crisping, leave space between each potato.
- Drizzle the butter and add the parmesan at the end, not the beginning, or the cheese will burn before the potatoes crisp.
03 -
- Use a sturdy drinking glass to smash the potatoes if you don't have a masher, it works just as well and gives you control.
- If your garlic starts to brown too fast, tent the baking sheet loosely with foil halfway through the bake.
- Taste a potato right after boiling and adjust the salt in the garlic oil if needed, under-seasoned potatoes won't shine no matter how crispy they get.