Garlic Parmesan Smashed Potatoes (Printable version)

Fluffy smashed potatoes coated with garlic and Parmesan for a savory, crispy finish.

# What You'll Need:

→ Potatoes

01 - 1.5 lbs baby potatoes (Yukon Gold or red)

→ Seasonings & Dairy

02 - 3 tbsp olive oil
03 - 3 cloves garlic, minced
04 - 1/2 tsp sea salt
05 - 1/4 tsp black pepper
06 - 1/2 tsp dried Italian herbs (optional)

→ Cheese

07 - 1/3 cup freshly grated Parmesan cheese
08 - 2 tbsp chopped fresh parsley (for garnish)

# How to Prepare:

01 - Preheat the oven to 425°F and line a baking sheet with parchment paper.
02 - Place potatoes in a large pot, cover with cold salted water, bring to a boil, and cook for 15 to 20 minutes until fork-tender. Drain thoroughly.
03 - Arrange potatoes on the prepared baking sheet. Gently press each potato with a masher or fork until slightly flattened but intact.
04 - In a small bowl, combine olive oil, minced garlic, sea salt, black pepper, and Italian herbs. Brush mixture generously over each potato.
05 - Sprinkle freshly grated Parmesan evenly over the smashed potatoes.
06 - Bake for 20 to 25 minutes until edges are golden and crispy.
07 - Remove from oven, garnish with chopped parsley, and serve while hot.

# Expert advice:

01 -
  • They're crispy on the outside and fluffy inside, which sounds impossible but somehow works every time.
  • The garlic and Parmesan combination tastes way fancier than the 15 minutes it takes to prepare.
  • They come together with just a handful of pantry staples you probably already have.
02 -
  • Don't skip draining the potatoes well after boiling. Any excess water turns your crispy dreams into soggy reality.
  • The oven temperature matters more than you think, 425°F is the sweet spot for crispy exteriors and soft insides.
  • If you grate your own Parmesan right before using it, you get actual melting and flavor rather than sad clumps of anti-caking agent.
03 -
  • Let your freshly grated Parmesan sit at room temperature for a few minutes before using, it melts more evenly than cold cheese straight from the fridge.
  • If your potatoes start browning too fast, tent them loosely with foil for the first 15 minutes of baking, then remove it to let them crisp up for the final stretch.

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