There’s something inherently comforting about a side dish that feels both rustic and indulgent, and Garlic Parmesan Smashed Potatoes hit that sweet spot beautifully. The crackle of golden edges as you break into one with your fork, the heady scent of roasted garlic mingling with melted Parmesan—it’s the kind of sensory memory that brings you right back to cozy dinners, passed platters, and shared laughter.
In my family, Sundays were sacred not for rituals in a formal sense, but because it was the only day everyone gathered around the same table at the same time. The main dish might rotate—roast chicken one week, baked lamb the next—but one thing was constant: a humble heap of smashed potatoes nestled on a big baking tray, their crispy crusts gleaming with butter and cheese. My grandmother swore by letting the garlic bloom in butter before brushing it over the smashed spuds. “It wakes up the flavor,” she’d say with a wink, and she was right.
These potatoes aren’t just a side—they’re a reminder of how something simple can become extraordinary with care. With roots in traditional European cooking methods and beloved across countless American kitchens, smashed potatoes are a dish that speaks of togetherness, adaptability, and comfort. Whether you’re planning a festive dinner or simply want to turn a bag of baby potatoes into something special, this recipe is your golden ticket.
Why You’ll Love This Recipe
- Crispy on the outside, pillowy inside—a textural masterpiece.
- Infused with rich garlic and Parmesan flavor, delivering big taste from basic ingredients.
- Minimal prep, maximum payoff—great for beginners and seasoned home cooks alike.
- Perfect for holidays, potlucks, or weekday dinners—always a crowd-pleaser.
- Naturally vegetarian and easy to adapt with your favorite herbs and spices.
Garlic Parmesan Smashed Potatoes
Description
There’s something inherently comforting about a side dish that feels both rustic and indulgent, and Garlic Parmesan Smashed Potatoes hit that sweet spot beautifully. The crackle of golden edges as you break into one with your fork, the heady scent of roasted garlic mingling with melted Parmesan—it’s the kind of sensory memory that brings you right back to cozy dinners, passed platters, and shared laughter.
In my family, Sundays were sacred not for rituals in a formal sense, but because it was the only day everyone gathered around the same table at the same time. The main dish might rotate—roast chicken one week, baked lamb the next—but one thing was constant: a humble heap of smashed potatoes nestled on a big baking tray, their crispy crusts gleaming with butter and cheese. My grandmother swore by letting the garlic bloom in butter before brushing it over the smashed spuds. “It wakes up the flavor,” she’d say with a wink, and she was right.
These potatoes aren’t just a side—they’re a reminder of how something simple can become extraordinary with care. With roots in traditional European cooking methods and beloved across countless American kitchens, smashed potatoes are a dish that speaks of togetherness, adaptability, and comfort. Whether you’re planning a festive dinner or simply want to turn a bag of baby potatoes into something special, this recipe is your golden ticket.
Ingredients
1½ lb baby potatoes (Yukon Gold or red potatoes preferred)
3 Tbsp olive oil
3 Tbsp unsalted butter, melted
3 cloves garlic, minced
½ tsp salt
½ tsp black peper
¼ cup grated Parmesan cheese
2 Tbsp chopped fresh parsley (optional, for garnish)
Instructions
-
Boil the Potatoes
Begin by scrubbing your baby potatoes clean. Place them in a large pot and cover with cold, salted water. Bring to a boil, then reduce the heat and simmer for 15–20 minutes, or until the potatoes are just fork-tender. You don’t want them too soft—they’ll fall apart when smashed. -
Dry and Cool
Drain the potatoes well and let them sit for a few minutes to air-dry. This step helps ensure they crisp up nicely in the oven. Transfer them to a lined baking sheet and let them cool slightly so they’re easier to handle. -
Smash Them
Using the bottom of a glass, a heavy mug, or a fork, gently press each potato down until flattened to about ½ inch thick. Take care not to press too hard—you want them smashed, not shattered. -
Brush with Garlic Butter
In a small bowl, whisk together the melted butter, olive oil, and minced garlic. Brush this fragrant mixture generously over each smashed potato, ensuring the garlic seeps into every nook and cranny. -
Season and Sprinkle
Sprinkle salt and black pepper evenly over the potatoes. Then, dust the tops with grated Parmesan cheese, which will form a crisp, cheesy crust in the oven. -
Roast to Perfection
Bake in a preheated 425°F (220°C) oven for 25–30 minutes, or until the potatoes are golden brown and crispy around the edges. For an extra crunch, switch the oven to broil for the last 2–3 minutes—but keep a close eye to prevent burning.
-
Garnish and Serve
Once out of the oven, sprinkle fresh parsley over the top for a burst of color and freshness. Serve immediately while the potatoes are still warm and crispy
Notes
These potatoes can be prepped ahead by boiling and smashing them, then refrigerating them on a tray. When ready to serve, just brush with garlic butter, sprinkle with Parmesan, and roast.
INGREDIENTS YOU’LL NEED
- 1½ lb baby potatoes (Yukon Gold or red potatoes preferred)
- 3 Tbsp olive oil
- 3 Tbsp unsalted butter, melted
- 3 cloves garlic, minced
- ½ tsp salt
- ½ tsp black pepper
- ¼ cup grated Parmesan cheese
- 2 Tbsp chopped fresh parsley (optional, for garnish)
HOW TO MAKE Garlic Parmesan Smashed Potatoes
STEP-BY-STEP INSTRUCTIONS
- Boil the Potatoes
Begin by scrubbing your baby potatoes clean. Place them in a large pot and cover with cold, salted water. Bring to a boil, then reduce the heat and simmer for 15–20 minutes, or until the potatoes are just fork-tender. You don’t want them too soft—they’ll fall apart when smashed. - Dry and Cool
Drain the potatoes well and let them sit for a few minutes to air-dry. This step helps ensure they crisp up nicely in the oven. Transfer them to a lined baking sheet and let them cool slightly so they’re easier to handle. - Smash Them
Using the bottom of a glass, a heavy mug, or a fork, gently press each potato down until flattened to about ½ inch thick. Take care not to press too hard—you want them smashed, not shattered. - Brush with Garlic Butter
In a small bowl, whisk together the melted butter, olive oil, and minced garlic. Brush this fragrant mixture generously over each smashed potato, ensuring the garlic seeps into every nook and cranny.
- Season and Sprinkle
Sprinkle salt and black pepper evenly over the potatoes. Then, dust the tops with grated Parmesan cheese, which will form a crisp, cheesy crust in the oven. - Roast to Perfection
Bake in a preheated 425°F (220°C) oven for 25–30 minutes, or until the potatoes are golden brown and crispy around the edges. For an extra crunch, switch the oven to broil for the last 2–3 minutes—but keep a close eye to prevent burning. - Garnish and Serve
Once out of the oven, sprinkle fresh parsley over the top for a burst of color and freshness. Serve immediately while the potatoes are still warm and crispy.
HELPFUL TIPS
- Choose uniform potatoes so they cook evenly. Smaller baby potatoes work best for a good smash-to-crisp ratio.
- Let the boiled potatoes air-dry for a few minutes to help them crisp up better during baking.
- Use parchment paper to prevent sticking and make clean-up easier.
- Add herbs like rosemary or thyme to the butter mix for a more aromatic version.
- If you’re making these for a crowd, double the recipe—they disappear fast.
DETAILS
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4–6
- Category: Side Dish
- Method: Roasting
- Cuisine: American Comfort
- Diet: Vegetarian
NOTES
These potatoes can be prepped ahead by boiling and smashing them, then refrigerating them on a tray. When ready to serve, just brush with garlic butter, sprinkle with Parmesan, and roast.
NUTRITIONAL INFORMATION
(Approx. per serving)
Calories: 250 | Carbohydrates: 22g | Protein: 6g | Fat: 16g | Fiber: 2g | Sodium: 450mg
FREQUENTLY ASKED QUESTIONS
What are Garlic Parmesan smashed potatoes?
Garlic Parmesan smashed potatoes are crispy, oven-roasted baby potatoes that are first boiled, then gently smashed and baked. They’re brushed with a savory blend of melted butter, garlic, Parmesan cheese, and herbs, creating golden edges and a fluffy center. Perfect as a crowd-pleasing appetizer or a flavorful side dish.
Can you make smashed potatoes with Parmesan?
Yes, Parmesan adds a rich, nutty flavor and crispy texture to smashed potatoes. After boiling and smashing the potatoes, brush them with a mixture of melted butter, minced garlic, and grated Parmesan. Bake until golden and crisp for a cheesy, savory twist on this classic side.
Are garlic butter smashed potatoes crispy?
Garlic butter smashed potatoes are delightfully crispy on the outside and soft inside. Roasting them after smashing creates crunchy edges, while the garlic butter and Parmesan coating enhances their savory flavor. They’re a perfect balance of texture and taste in every bite.
How do you cook smashed potatoes?
To cook smashed potatoes, boil baby potatoes until fork-tender, then drain and gently press them flat. Arrange on a baking sheet, brush with a garlic butter and Parmesan mix, and roast at high heat until golden and crispy. Garnish with herbs before serving.
STORAGE INSTRUCTIONS
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to restore their crispy texture—avoid the microwave for best results.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
- Zucchini Fritters
- Baked Feta Potatoes
- Crispy Baked Garlic Parmesan Potato Wedges
- Crispy Amish Onion Fritters – Irresistibly Golden & Crunchy!
Conclusion
Garlic Parmesan Smashed Potatoes aren’t just a side dish—they’re a small celebration in every bite. Whether you’re sharing them at a holiday table or sneaking a few off the tray before dinner, they bring warmth, crunch, and comfort. With simple steps and deeply satisfying flavor, this recipe is one you’ll return to again and again.
