Garlic Parmesan Smashed Potatoes (Printable version)
Crispy roasted red potatoes with garlic and Parmesan for a creamy, savory side.
# What You'll Need:
→ Potatoes
01 - 1.5 lbs small red potatoes, washed
→ Seasonings & Oil
02 - 3 tbsp olive oil
03 - 4 cloves garlic, minced
04 - 1 tsp sea salt
05 - ½ tsp freshly ground black pepper
06 - ½ tsp dried Italian herbs (optional)
→ Cheese & Garnish
07 - ½ cup freshly grated Parmesan cheese
08 - 2 tbsp chopped fresh parsley (optional)
# How to Prepare:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Place whole red potatoes in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Cook for 15 to 20 minutes until fork-tender.
03 - Drain potatoes and let them steam-dry for 2 minutes. Arrange them spaced apart on the prepared baking sheet.
04 - Using the bottom of a glass or a potato masher, gently press each potato to flatten to approximately ½ inch thick.
05 - Combine olive oil, minced garlic, salt, black pepper, and dried Italian herbs in a small bowl. Brush or spoon the mixture evenly over each smashed potato.
06 - Sprinkle freshly grated Parmesan cheese generously over the potatoes.
07 - Roast in the preheated oven for 15 to 20 minutes until the potatoes are crisp and golden brown.
08 - Remove from oven, sprinkle with chopped fresh parsley, and serve immediately.
# Expert advice:
01 -
- They're ready in under an hour and require no fancy equipment—just a glass and a baking sheet.
- The roasting creates crispy golden edges while the inside stays tender, giving you texture on both counts.
- People always ask for the recipe, and you can make them ahead and reheat without losing much magic.
02 -
- Don't skip the steam-dry step after draining—moisture is the enemy of crispiness, and two minutes of sitting makes the difference between soggy and shatteringly good.
- Parmesan burns if the oven is too hot or the potatoes cook too long, so watch closely toward the end and don't walk away during the last five minutes.
03 -
- Grate your Parmesan fresh from a block—it melts silkier and tastes sharper than the shredded pre-packaged kind.
- Don't let the oil-garlic mixture sit for hours before baking; the garlic gets sharp and bitter instead of sweet and toasted.