Garlic Parmesan Smashed Potatoes

I pulled these out of the oven on a Tuesday night when I had nothing planned and everything in my fridge felt boring. The edges were shatteringly crisp, the centers soft as clouds, and the smell of garlic and parmesan filled the kitchen so completely that my neighbor texted asking what I was making. I ate half the pan standing at the counter.

I made these for a small dinner party once, just as a side, and they disappeared faster than the main course. Someone asked for the recipe before dessert even hit the table. I realized then that potatoes, when treated right, dont need to play second fiddle to anything.

Ingredients

• Baby Yukon Gold or red potatoes (1.5 lbs): Their thin skins crisp beautifully and the flesh stays creamy, no peeling needed.
• Kosher salt (1 tbsp, for boiling): Seasons the potatoes from the inside out, something I forgot once and regretted immediately.
• Olive oil (3 tbsp): Creates those golden, crunchy edges that make these potatoes impossible to resist.
• Garlic (3 cloves, minced): Fresh garlic is non-negotiable here, the jarred stuff just doesnt have the same punch.
• Black pepper (1/2 tsp): Freshly ground makes a difference, it adds a warm bite that pre-ground cant match.
• Sea salt (1/2 tsp): A finishing salt that adds texture and a clean, bright flavor.
• Parmesan cheese (1/4 cup, grated): It melts into the crevices and gets nutty and golden in the oven.
• Unsalted butter (2 tbsp, melted): Drizzled at the end, it adds richness that olive oil alone cant give.
• Fresh parsley (1/4 cup, finely chopped): Brightens everything and makes the dish feel alive and fresh.

Instructions

Prep the oven and pan:

Preheat your oven to 425°F and line a baking sheet with parchment. This keeps cleanup easy and prevents sticking.

Boil the potatoes:

Put the potatoes in a large pot, cover with cold water, add the kosher salt, and bring to a boil. Cook for 15 to 20 minutes until theyre tender enough to pierce easily with a fork, then drain them well.

Smash them flat:

Arrange the drained potatoes on the baking sheet and gently smash each one with the bottom of a glass or a masher until theyre about half an inch thick. Dont worry if they look a little rough, thats part of the charm.

Season generously:

Mix the olive oil, minced garlic, black pepper, and sea salt in a small bowl, then drizzle it evenly over every smashed potato.

Bake until golden:

Slide the pan into the oven and bake for 20 to 25 minutes, watching for those edges to turn crispy and golden.

Add the finishing touches:

Pull them out, drizzle with melted butter, sprinkle parmesan over each potato, and return to the oven for 2 to 3 minutes until the cheese melts. Garnish with fresh parsley before serving.

Save

There was a night I served these alongside roast chicken and someone said they were better than the main. I didnt argue. Sometimes the simplest things, done with care, are the ones people remember.

What to Serve Them With

These potatoes are sturdy enough to stand beside grilled steak or roasted chicken, but Ive also eaten them as the main event with a green salad and called it dinner. They work for both casual weeknights and when youre trying to impress without breaking a sweat.

How to Store and Reheat

Leftovers keep in the fridge for up to three days in an airtight container. Reheat them in a hot oven or under the broiler to bring back the crispiness, microwaving will make them soft and sad.

Ways to Mix It Up

Swap the parsley for fresh chives or basil if thats what you have on hand. You can also add a pinch of red pepper flakes to the garlic oil for a little heat, or use smoked paprika for a different kind of depth.

• Try using fingerling potatoes if you want a slightly different shape and texture.
• Sprinkle with lemon zest right before serving for a bright, unexpected note.
• Use vegan butter and nutritional yeast in place of parmesan and butter for a dairy-free version.

Save

These potatoes have become one of those things I make without thinking, the kind of recipe that feels like muscle memory. I hope they become that for you too.

Recipe FAQ

→ What type of potatoes works best?

Baby Yukon Gold or small red potatoes are ideal for their tender texture and flavor, allowing easy smashing without falling apart.

→ How can I make the potatoes extra crispy?

After baking, broiling for 2-3 minutes ensures a golden, crispy edge and enhances texture.

→ Can I substitute parsley with other herbs?

Yes, chives or basil can replace parsley to add different fresh and aromatic notes.

→ Is there a way to adjust the garlic flavor intensity?

Minced garlic amount can be reduced or roasted beforehand for a milder, sweeter taste.

→ What is the best way to smash the potatoes without them breaking?

Using the bottom of a sturdy glass or a potato masher gently to a half-inch thickness prevents breaking while ensuring crispiness.