Garlic Parmesan Smashed Potatoes

My neighbor handed me a plate of these golden, crunchy potato cakes one Sunday afternoon, and I was instantly hooked. The outside crackled under my fork while the inside stayed pillowy and soft, all dressed up with melted Parmesan and a whisper of garlic. I pestered her for the recipe that very evening, and now they're my go-to when I need something that feels fancy but comes together in under an hour.

Last Thanksgiving, I brought these instead of traditional mashed potatoes to my sister's house, and her partner actually put his fork down mid-conversation just to ask what was in them. There's something about the combination of crispy edges and that melted cheese that makes everyone at the table feel like they're eating something special, even though it's just potatoes.

Ingredients

• Baby Yukon Gold or red potatoes (1.5 lbs): These waxy varieties hold their shape better than russets and give you that creamy interior without getting gluey.
• Olive oil (3 tbsp): The foundation of flavor and crispiness; don't skip this or use a light version.
• Garlic, finely minced (3 cloves): Mince it small so it distributes evenly and doesn't burn during roasting.
• Sea salt (1/2 tsp) and black pepper (1/4 tsp): These season before baking, so the flavor gets into every layer.
• Freshly grated Parmesan cheese (1/2 cup): Freshly grated melts more smoothly than pre-shredded, which contains anti-caking agents.
• Unsalted butter, melted (2 tbsp): This goes on after baking to add richness without overwhelming the garlic.
• Fresh chives, finely chopped (3 tbsp): The bright onion flavor and green color wake everything up at the end.

Instructions

Start your oven and prep:

Heat your oven to 425°F and line a baking sheet with parchment paper so cleanup becomes effortless.

Boil the potatoes:

Cut your potatoes in half (leave the skins on for texture and nutrition), cover them with cold salted water, and bring to a boil. Once they're at a rolling boil, reduce the heat and let them simmer for 15 to 20 minutes until a fork slides through easily.

Drain and cool briefly:

Drain the potatoes well and let them sit for just 5 minutes so they're cool enough to handle but still warm enough to absorb the garlic oil.

Flatten with care:

Arrange them on your baking sheet and use the bottom of a glass or a potato masher to gently press each one until it's about half an inch thick. You want them flattened but not smashed into dust.

Add the garlic oil:

Whisk together the olive oil, minced garlic, salt, and pepper in a small bowl, then drizzle it evenly over every potato. This is where the magic starts.

First bake for crispiness:

Slide the sheet into the oven for 20 to 25 minutes until the edges turn golden brown and the tops feel crispy when you tap them.

Finish with cheese and butter:

Pull the potatoes out, drizzle with melted butter, and scatter the Parmesan all over. Return to the oven for just 3 to 5 minutes until the cheese melts and gets lightly browned.

Serve with a flourish:

Transfer to a serving platter, scatter the fresh chives on top, and serve them while they're still warm and crunchy.

Save

I once brought these to a potluck where someone was expecting traditional buttery mashed potatoes, and they were genuinely surprised that the crispy texture didn't get soggy even after sitting out for a while. That's when I realized these aren't just a side dish, they're almost a different category of potato altogether.

The Secret to Crispy Edges

The real trick here is letting the potatoes get genuinely golden in the oven, not just warm. If you're worried about them browning too much, remember that the skins and exposed interior will caramelize slightly, which is exactly what you want. I learned this the hard way by pulling mine out too early the first few times.

Variations That Actually Work

You can absolutely swap the chives for fresh dill or parsley if that's what you have on hand. Some people add a pinch of smoked paprika to the oil mixture for a deeper flavor, or a tiny bit of lemon zest to brighten things up. The foundation is solid enough that it welcomes these kinds of personal touches.

Making Them Ahead

These are best served immediately while they're still crispy, but I've successfully made them through the first bake earlier in the day, then finished them with cheese and butter about 30 minutes before serving. You can also prepare and flatten the potatoes in the morning, refrigerate them covered, and bake them that evening if you're planning ahead.

• The second bake is crucial if you've refrigerated them, as it re-crisps the edges.
• If you have a broiler, use it for 1 to 2 minutes after the cheese melts to get the Parmesan extra golden.
• These pair beautifully with grilled chicken, steak, or roasted vegetables for a complete meal.

Save

These smashed potatoes have a way of disappearing from the serving plate faster than almost any other side dish I make. They strike that perfect balance between casual and impressive, which is exactly the kind of recipe worth keeping close.

Recipe FAQ

→ What type of potatoes work best for this dish?

Baby Yukon Gold or red potatoes are ideal due to their creamy texture and ability to crisp well when smashed.

→ How can I achieve extra crispiness?

After adding Parmesan, broil the potatoes for 1–2 minutes to get a golden, extra-crispy finish.

→ Can I substitute fresh chives with other herbs?

Yes, parsley or dill can be used as alternatives to fresh chives for garnish and flavor variation.

→ What is the best method to smash potatoes evenly?

Using the bottom of a sturdy glass or a potato masher, gently press each potato to about half an inch thick for even cooking.

→ Is this side dish suitable for gluten-free diets?

Yes, it is gluten-free; however, verify Parmesan labels for potential cross-contamination before use.