Garlic Parmesan Smashed Potatoes (Printable)

Crispy smashed potatoes with garlic, Parmesan, and chives for a deliciously savory 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
07 - 2 tbsp unsalted butter, melted

→ Garnish

08 - 3 tbsp fresh chives, finely chopped

# Directions:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Place potatoes in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Reduce heat and simmer for 15 to 20 minutes until fork-tender.
03 - Drain potatoes thoroughly and allow to cool for 5 minutes. Arrange evenly on the prepared baking sheet.
04 - Using the bottom of a glass or potato masher, gently press each potato until about 1/2 inch thick.
05 - In a small bowl, combine olive oil, minced garlic, sea salt, and black pepper. Drizzle mixture evenly over smashed potatoes.
06 - Bake for 20 to 25 minutes until edges are crisp and golden brown.
07 - Remove potatoes from oven. Drizzle with melted butter and sprinkle with Parmesan cheese. Return to oven for 3 to 5 minutes until cheese melts and browns lightly.
08 - Transfer potatoes to a serving platter, garnish with fresh chives, and serve immediately.

# Expert Tips:

01 -
  • They come out shatteringly crisp on the edges while staying fluffy inside, like the best part of a baked potato in every bite.
  • Roasting instead of mashing gives you something sturdier than traditional smashed potatoes—perfect for scooping up gravy or standing solo as a snack.
  • The whole thing takes under an hour and uses ingredients you probably already have on hand.
02 -
  • Don't skip the cooling step after boiling—rushing to flatten them while they're steaming hot makes them sticky and prone to falling apart on the baking sheet.
  • Roasting at high heat is essential; lower temperatures will steam the potatoes instead of crisping them, giving you soft, pale disappointment instead of golden crackling texture.
  • Grate your Parmesan fresh and right before using it—once it sits, moisture causes it to clump and it won't melt smoothly.
03 -
  • Pat your boiled potatoes dry with a kitchen towel before arranging them on the baking sheet—any remaining moisture steams them instead of letting them crisp.
  • Use parchment paper on your baking sheet; it prevents sticking and somehow helps the undersides brown more evenly than a bare sheet.
  • A heavy-bottomed baking sheet radiates heat more consistently than a thin one, so if you have it, that's your best tool for even crisping.

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