Save to Pinterest These smashed potatoes highlight tender baby potatoes that are gently pressed and baked until crispy on the outside and soft inside. Brushed with a fragrant mix of olive oil, minced garlic, sea salt, pepper, and optional Italian herbs, they are finished with a generous sprinkle of freshly grated Parmesan cheese. The result is a flavorful and satisfying side dish that complements many meals, garnished with fresh parsley for a bright touch.
Preparation is simple, requiring boiling the potatoes until tender, smashing them slightly, seasoning, and baking until golden. For extra crispiness, a brief broil enhances the texture. A versatile dish that pairs well with roasted meats or stands out on its own thanks to the savory layers of garlic and cheese.
I discovered these Garlic Parmesan Smashed Potatoes almost by accident one Thursday evening when I had baby potatoes left over from meal prep and decided to get creative instead of just boiling them plain. The moment I pulled that baking sheet out of the oven and saw the golden, crispy edges studded with melted Parmesan, I knew I'd stumbled onto something special. It's become my go-to side dish ever since, the one people always ask me to bring to dinners.
I'll never forget the first time I made these for my partner's family dinner. His mom, who's been cooking for fifty years, went back for seconds and asked for the recipe right then and there. Watching her face light up when she tasted that crispy-cheesy edge made me realize how simple ingredients in the right combination can feel absolutely luxurious.
Ingredients
- Baby potatoes (Yukon Gold or red), 1.5 lbs: These waxy varieties hold their shape beautifully when mashed, unlike starchy russets that turn gluey. I learned this the hard way after one floury disaster.
- Olive oil, 3 tbsp: This is your vehicle for crispiness, so don't skimp. The better quality oil you use, the more it tastes like actual cooking and less like a health assignment.
- Garlic, 3 cloves minced: Mincing releases those pungent oils that make your kitchen smell like heaven. Fresh is non-negotiable here.
- Sea salt, 1/2 tsp: Brings out the potato's natural sweetness and balances the richness of the cheese.
- Black pepper, 1/4 tsp: A whisper of pepper adds depth without announcing itself.
- Dried Italian herbs, 1/2 tsp (optional): This touches things up with earthiness, but the recipe sings without it if you're keeping it simple.
- Freshly grated Parmesan cheese, 1/3 cup: Pre-grated cheese has anti-caking agents that prevent it from melting properly. Grate it yourself right before using, trust me.
- Fresh parsley, 2 tbsp chopped: The final flourish that makes people think you're fancier than you actually are.
Instructions
- Get your oven ready:
- Preheat to 425°F and line your baking sheet with parchment paper. This matters because it keeps the bottoms from sticking and browning unevenly.
- Cook the potatoes until they break apart:
- Fill a large pot with cold salted water and add the potatoes. Bring to a boil and cook for 15-20 minutes. You'll know they're ready when a fork slides through with zero resistance. Drain them really well in a colander, then let them sit for a minute so steam can escape.
- Smash with intention, not violence:
- Arrange the warm potatoes on your baking sheet and gently press each one with a potato masher or fork until they're flattened but still holding together. You want them about half an inch thick. This is where you can feel the structure of what you're building.
- Paint on the garlic oil:
- In a small bowl, mix together the olive oil, minced garlic, salt, pepper, and Italian herbs. Using a pastry brush, generously coat each potato. The brush helps you reach all those little crevices.
- Snow the Parmesan across the top:
- Sprinkle the freshly grated Parmesan evenly over all the potatoes. Don't be shy here, cheese is the whole reason we're doing this.
- Bake until the edges turn golden:
- Slide into the oven for 20-25 minutes. You're watching for edges to turn deep golden and crispy. The tops might even char slightly in places, which is exactly what you want. This is where the magic happens.
- Finish with fresh herbs and serve:
- Pull from the oven and immediately scatter with fresh parsley. Serve while they're still hot and the cheese is practically glowing.
Save to Pinterest There's a moment about three minutes before these come out of the oven when the kitchen fills with this aroma of toasted garlic and melting cheese that makes everyone who smells it suddenly appear in the kitchen asking what you're cooking. It's become my secret weapon for making simple weeknight dinners feel special.
The Secret to Maximum Crispiness
If you're the type who lives for crispy edges, here's what I discovered: after the potatoes have been baking for 20-25 minutes and the edges are golden, switch your oven to broil for the last 2-3 minutes. Watch them like a hawk because this happens fast, but those extra minutes under the broiler will give you edges that shatter when your fork hits them. It's a small step that feels absolutely decadent.
Variations That Work
Once you nail the basic version, you start seeing all the directions you could take this. I've tried swapping the Parmesan for Pecorino Romano when I want something sharper, and I've drizzled truffle oil over them at the very end for special occasions. Some nights I add fresh rosemary to the oil mixture instead of Italian herbs, which makes them feel more like a rustic French bistro dish. The beauty is that the technique is solid enough to handle these little adventures.
Perfect Pairings and Storage
These potatoes are the ultimate companion to roasted chicken, grilled steak, or even a simple salmon fillet. They're sturdy enough to share a plate with anything that would normally get gravy or pan sauce. If you somehow have leftovers (though I've rarely managed this), they keep in an airtight container in the fridge for three days and can be reheated gently in a 350°F oven until they warm through.
- Serve them hot right out of the oven when they're at peak crispiness.
- They pair beautifully with any protein that has a pan sauce or drippings you want to soak up.
- Make extra because everyone eats more than they think they will.
Save to Pinterest These Garlic Parmesan Smashed Potatoes remind me that sometimes the best dishes are born from using what you have on hand with intention and a little courage. Make them once, and they'll become a permanent fixture in your cooking rotation.
Recipe FAQs
- → Which type of potatoes work best?
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Baby potatoes like Yukon Gold or red varieties are ideal for even cooking and a tender interior.
- → How can I make the potatoes extra crispy?
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After baking, broil the potatoes for 2–3 minutes to enhance the crispy edges.
- → Can I substitute Parmesan cheese?
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Pecorino Romano can be used as a flavorful alternative to Parmesan.
- → Is it necessary to use fresh garlic?
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Fresh garlic ensures a more vibrant and aromatic flavor, but garlic powder can be a substitute in a pinch.
- → What herbs can complement these potatoes?
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Dried Italian herbs add a subtle depth, and fresh parsley provides a bright garnish to finish the dish.
