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An overhead close-up shot of crispy garlic parmesan smashed potatoes on a dark serving platter, highlighting their golden texture and fresh parsley garnish.

Garlic Parmesan Smashed Potatoes (The Ultimate Crispy Recipe!)

The best Garlic Parmesan Smashed Potatoes recipe! Learn the secrets to achieving an ultra-crispy, crunchy exterior with a soft, fluffy center. This easy side dish is packed with savory garlic and cheese flavor, perfect for any meal.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Appetizer, Side Dish
Cuisine: American, Italian-American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs baby Yukon Gold or red potatoes About 1.5 inches in diameter
  • 3 tbsp extra virgin olive oil
  • 3 tbsp unsalted butter melted
  • 4 cloves garlic finely minced
  • 1/2 cup Parmesan cheese freshly grated
  • 1 tsp coarse sea salt or to taste
  • 1/2 tsp black pepper freshly ground
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • 1 Large Pot
  • 1 Baking Sheet
  • 1 Potato Masher or Heavy Glass

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Remove from the oven and garnish with fresh chopped parsley. Serve immediately for the best crispy texture.

Notes

For extra crispy potatoes, flip them carefully halfway through roasting.
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.