Welcome to the ultimate guide to making the most incredible Garlic Parmesan Smashed Potatoes you will ever taste. If you’re searching for that perfect side dish that boasts a shatteringly crispy exterior while maintaining a soft, fluffy interior, you’ve found it. This recipe is a game-changer, transforming humble baby potatoes into a flavor-packed masterpiece with the irresistible combination of savory garlic and sharp, nutty Parmesan cheese. Forget boring boiled potatoes; these are addictively delicious and surprisingly simple to prepare.
These crispy smashed potatoes are the perfect accompaniment to almost any main course. Whether you’re serving them alongside a juicy steak, roasted chicken, or a delicate piece of fish, they bring a satisfying crunch and robust flavor that will have everyone reaching for seconds. Let’s dive in and make the best smashed potatoes of your life.
Why This Garlic Parmesan Smashed Potatoes Recipe is the Best
There are many smashed potato recipes out there, but this one stands out for a few key reasons. We focus on technique to guarantee maximum crispiness and flavor infusion in every single bite.
- Unbelievably Crispy Texture: We use a two-step cooking process—boiling then roasting at high heat—which is the secret to a perfectly fluffy inside and a golden, crunchy outside.
- Rich, Savory Flavor: A generous coating of garlic-infused olive oil, melted butter, and freshly grated Parmesan cheese creates a deeply savory crust that is simply divine.
- Simple, Accessible Ingredients: You don’t need anything fancy to make this show-stopping side dish. It’s all about using a few quality ingredients to their full potential.
- Versatile and Crowd-Pleasing: This recipe is a certified crowd-pleaser. It’s rustic enough for a weeknight family dinner yet elegant enough for a holiday feast. It’s a fantastic alternative to traditional mashed potatoes.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity. Here’s what you’ll need to gather:
- Baby Potatoes: Small, waxy potatoes like Yukon Gold or red potatoes work best. Their lower starch content helps them hold their shape after boiling and smash without falling apart.
- Olive Oil: Use a good quality extra virgin olive oil for the best flavor.
- Butter: Unsalted butter adds richness and helps the potatoes brown beautifully.
- Garlic: Freshly minced garlic is non-negotiable for that signature aromatic flavor.
- Parmesan Cheese: For the best results, use freshly grated Parmesan cheese. It melts better and has a much more pronounced flavor than the pre-shredded kind.
- Fresh Parsley: Chopped fresh parsley adds a touch of freshness and color at the end.
- Salt and Black Pepper: Coarse sea salt and freshly ground black pepper are essential for seasoning.
Step-by-Step Instructions for Perfect Smashed Potatoes
Follow these simple steps to achieve crispy potato perfection. The key is not to rush the process.
Step 1: Boil the Potatoes
Place the baby potatoes in a large pot and cover them with cold, salted water. Bring the water to a boil and cook for 15-20 minutes, or until the potatoes are fork-tender. They should be soft enough to smash but not so soft that they disintegrate. Drain the potatoes thoroughly and let them air dry for a few minutes to remove excess moisture—this is crucial for a crispy finish.
Step 2: Smash the Potatoes
Preheat your oven to 425°F (220°C). Lightly grease a large baking sheet with olive oil. Arrange the boiled potatoes on the baking sheet, leaving plenty of space between them. Use the bottom of a heavy glass or a potato masher to gently press down on each potato until it’s about 1/2-inch thick. Don’t press too hard, or they’ll fall apart completely.
Step 3: Season and Roast
In a small bowl, whisk together the melted butter, olive oil, and minced garlic. Drizzle this mixture evenly over the smashed potatoes. Season generously with salt and pepper. Now, sprinkle the grated Parmesan cheese over the top of each potato. Roast for 25-30 minutes, until the edges are golden brown and wonderfully crispy.
Step 4: Garnish and Serve
Once the potatoes are done, remove them from the oven. Garnish with freshly chopped parsley and an extra sprinkle of Parmesan if desired. Serve them immediately while they’re hot and crispy. These are a fantastic side for main dishes like Garlic Parmesan Chicken (coming soon) or even a simple Bird Dog Sandwich.
Tips for the Crispiest Smashed Potatoes
Want to guarantee that coveted crunch? Follow these expert tips.
- Dry the Potatoes Well: After boiling, make sure the potatoes are as dry as possible. Pat them with a paper towel or let them steam dry in the colander. Water is the enemy of crispiness.
- Don’t Crowd the Pan: Give your potatoes plenty of space on the baking sheet. If they are too close together, they will steam instead of roast, resulting in a softer texture. Use two pans if necessary.
- Use High Heat: A hot oven is essential for achieving that crispy, golden-brown crust. Don’t be afraid to crank it up to 425°F.
- Flip for Extra Crisp: For an even crispier potato, you can carefully flip them halfway through the roasting time. This ensures both sides get that delicious golden crust.
Variations and Add-ins
While the classic garlic and Parmesan combination is a winner, feel free to get creative with these delicious variations.
- Herbs: Add other fresh herbs like rosemary or thyme to the garlic butter mixture for a different aromatic profile.
- Spice it Up: A pinch of red pepper flakes will add a nice kick of heat. For a smoky flavor, try adding a little smoked paprika.
- Loaded Smashed Potatoes: After roasting, top the potatoes with sour cream, chopped bacon, and chives for a loaded baked potato experience. This pairs perfectly with a hearty Cowboy Casserole.
- Different Cheeses: Swap out the Parmesan for other hard, salty cheeses like Pecorino Romano or Asiago.
What to Serve with Garlic Parmesan Smashed Potatoes
These versatile potatoes pair beautifully with a wide range of main courses. They are the perfect side for roasted chicken, grilled steak, pork chops, or salmon. They also work wonderfully as part of a holiday spread or a weekend brunch next to an Eggs Benedict Bake.
Storage and Reheating Instructions
While these potatoes are best enjoyed fresh out of the oven, you can store leftovers. Place them in an airtight container in the refrigerator for up to 3 days. To reheat and bring back some of their crispiness, place them on a baking sheet in a 400°F (200°C) oven for 10-15 minutes, or until heated through and crispy again. You can also use an air fryer for excellent results.
Recipe
Garlic Parmesan Smashed Potatoes (The Ultimate Crispy Recipe!)
Ingredients
Equipment
Method
- Place potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook for 15-20 minutes, or until fork-tender. Drain thoroughly and let them steam dry for a few minutes.
- Preheat oven to 425°F (220°C). Lightly oil a large baking sheet. Arrange the drained potatoes on the sheet, leaving space between them. Use the bottom of a glass or a potato masher to gently press each potato down to a 1/2-inch thickness.
- In a small bowl, combine the melted butter, olive oil, and minced garlic. Drizzle this mixture evenly over the potatoes. Season generously with salt and pepper.
- Sprinkle the freshly grated Parmesan cheese over each potato. Roast in the preheated oven for 25-30 minutes, until the bottoms are golden and the edges are crispy.
- Remove from the oven and garnish with fresh chopped parsley. Serve immediately for the best crispy texture.
Notes
Ensure the potatoes are very dry after boiling; excess moisture will prevent them from crisping up.
Don't overcrowd the pan, as this will cause the potatoes to steam instead of roast.
Frequently Asked Questions
Yes, you can boil the potatoes a day in advance and store them in the fridge. When you’re ready to cook, proceed with the smashing, seasoning, and roasting steps as directed in the recipe.
The key to crispy smashed potatoes is to dry them thoroughly after boiling. Let them steam dry in a colander for a few minutes. Also, use high heat (425°F / 220°C) and ensure you don’t crowd the pan, which can cause them to steam.
Small, waxy potatoes are best for smashing. Varieties like baby Yukon Golds or small red potatoes hold their shape well after boiling and develop a creamy interior and crispy skin when roasted.
They are an incredibly versatile side dish. They pair perfectly with roasted chicken, steak, pork chops, salmon, or as part of a larger holiday meal. They are a delicious alternative to fries or regular mashed potatoes.
To prevent sticking, make sure your baking sheet is well-oiled before placing the potatoes on it. You can also use parchment paper for a guaranteed non-stick surface.
More Delicious Recipes
We hope you love this Garlic Parmesan Smashed Potatoes recipe as much as we do! It’s a simple yet impressive side dish that will elevate any meal. If you try it, be sure to leave a comment and let us know how it turned out. For more recipe inspiration, follow us on Pinterest!
