Garlic Parmesan Smashed Potatoes (Printable version)

Fluffy smashed potatoes enhanced with garlic, parmesan, and fresh parsley for a savory side.

# List of ingredients:

→ Potatoes

01 - 1.5 lbs baby Yukon Gold or red potatoes
02 - 1 tbsp kosher salt (for boiling)

→ Seasoning & Topping

03 - 3 tbsp olive oil
04 - 3 cloves garlic, minced
05 - 1/2 tsp freshly ground black pepper
06 - 1/2 tsp sea salt
07 - 1/4 cup grated Parmesan cheese
08 - 2 tbsp unsalted butter, melted
09 - 1/4 cup fresh parsley, finely chopped

# Directions:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or lightly grease it.
02 - Place potatoes in a large pot, cover with cold water, add kosher salt, and boil until fork-tender, about 15–20 minutes. Drain thoroughly.
03 - Arrange cooked potatoes on the baking sheet. Gently smash each potato to approximately 1/2-inch thickness using the bottom of a glass or potato masher.
04 - Combine olive oil, minced garlic, black pepper, and sea salt in a small bowl. Drizzle evenly over the smashed potatoes.
05 - Bake potatoes at 425°F for 20–25 minutes until golden and crispy around the edges.
06 - Remove potatoes from oven, drizzle with melted butter, and sprinkle with grated Parmesan cheese. Return to oven for 2–3 minutes until cheese melts.
07 - Garnish with fresh chopped parsley before serving.

# Expert Advice:

01 -
  • Theyre shockingly easy but look like you spent an hour fussing over them.
  • The crispy edges and fluffy insides create a texture you cant stop reaching for.
  • Garlic, butter, and parmesan turn simple potatoes into something you actually crave.
02 -
  • Dont skip salting the boiling water, it seasons the potatoes from within and makes all the difference.
  • Make sure the potatoes are fully drained before smashing or theyll steam instead of crisp.
  • If you want them extra crunchy, broil for 2 to 3 minutes after adding the parmesan, but watch closely so they dont burn.
03 -
  • Let the potatoes cool for a minute after draining so theyre easier to handle when smashing.
  • Use a flat-bottomed glass with a smooth surface for even, clean smashes every time.
  • Dont crowd the pan, give each potato space so the edges can crisp properly.

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