These Garlic Parmesan Smashed Potatoes combine crispy exteriors with creamy interiors, all topped with savory garlic and Parmesan. This side dish elevates any meal with minimal effort and maximum flavor.
Why You’ll Love This Recipe
These smashed potatoes offer the perfect texture contrast – crispy on the outside while remaining fluffy inside. They’re incredibly versatile, pairing beautifully with almost any main course from grilled steak to roasted chicken. The recipe requires just a handful of common ingredients yet delivers restaurant-quality results. Plus, they’re naturally gluten-free and can be prepared ahead of time, making them perfect for both weeknight dinners and special occasions.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Baby potatoes are the star of this dish, chosen for their creamy texture and thin skins that crisp up beautifully when roasted. Their small size makes them perfect for the smashing technique, creating more surface area for those delicious crispy edges.
Olive oil helps achieve that golden-brown exterior while adding a subtle richness to the potatoes. You can substitute with avocado oil for a higher smoke point or butter for an even richer flavor.
Parmesan cheese creates those irresistibly crispy, savory edges that make this dish so special. Its nutty, salty quality perfectly complements the mild potatoes. For best results, use freshly grated Parmesan rather than pre-packaged varieties.
Garlic infuses the potatoes with aromatic flavor that mellows and sweetens as it roasts. The slight heat of fresh garlic transforms into a nutty, complex flavor when baked with the potatoes.
Salt and pepper are simple but essential seasonings that enhance all the other flavors. Kosher salt works particularly well for its clean taste and texture.
Fresh parsley adds a bright, herbaceous note and visual appeal to the finished dish. It cuts through the richness of the cheese and provides a refreshing contrast.
Directions
- Preheat oven to 400°F (200°C).
- Boil the potatoes in salted water for 15-20 minutes, until fork-tender. Drain and let cool slightly.
- Place the potatoes on a baking sheet and smash them gently with a fork.
- Drizzle with olive oil, garlic, and Parmesan cheese.
- Bake for 20-25 minutes, until golden and crispy.
- Sprinkle with salt, pepper, and fresh parsley before serving.
Servings and Timing
This recipe yields 4 servings, making it perfect for a family side dish. The preparation requires about 10 minutes of hands-on time, while cooking takes approximately 30 minutes (including boiling and baking), for a total time of 40 minutes. Each serving contains approximately 250 calories, offering a satisfying side without overwhelming your meal.
Variations
Herb-Loaded Smashed Potatoes: Add fresh rosemary, thyme, and chives along with the parsley for an herb garden flavor profile.
Spicy Smashed Potatoes: Mix in red pepper flakes or a dash of cayenne with the garlic and Parmesan for a kick of heat.
Loaded Smashed Potatoes: Top with a dollop of sour cream after baking for a loaded potato experience.
Mediterranean Style: Add lemon zest, oregano, and crumbled feta instead of Parmesan for a Greek-inspired variation.
Truffle Smashed Potatoes: Drizzle with truffle oil before serving for an elegant, earthy twist.
Storage/Reheating
Refrigeration: Store cooled leftover potatoes in an airtight container for up to 3 days in the refrigerator.
Freezing: While possible, freezing isn’t recommended as it can affect the texture. If you must freeze, store in an airtight container for up to 1 month.
Reheating: For best results, reheat in a 375°F oven for 10-15 minutes until hot and crispy again. Avoid microwave reheating as it will make the potatoes soggy. A quick toss in a hot skillet can also revive their crispiness.
Make Ahead: You can boil and smash the potatoes up to a day ahead, then refrigerate them. When ready to serve, continue with the oil, garlic, and cheese before baking, adding a few extra minutes to the baking time.
FAQs
Why are my smashed potatoes not getting crispy?
Make sure your oven is fully preheated and avoid overcrowding the baking sheet. Potatoes need space around them for hot air circulation. Also, ensure they’re dry after boiling and before adding oil.
Can I use regular-sized potatoes instead of baby potatoes?
Yes, but cut larger potatoes into 2-inch chunks before boiling. The cooking time may need adjustment, and the texture won’t be identical to baby potatoes.
How do I know when the potatoes are perfectly boiled?
They should be fork-tender, meaning a fork can easily pierce through but they’re not falling apart. Overcooking will make them too soft to hold shape when smashed.
What’s the best tool for smashing the potatoes?
A fork works well, but you can also use a potato masher, the bottom of a glass, or even the palm of your hand (careful—they’re hot!). The goal is to flatten without completely breaking apart.
Can I make these potatoes without Parmesan cheese?
Absolutely! Try nutritional yeast for a dairy-free alternative with a similar savory flavor, or simply increase the seasonings and garlic for a dairy-free version.
Can I use minced garlic from a jar?
Fresh garlic provides the best flavor, but jarred minced garlic will work in a pinch. Use about 1 teaspoon to replace 2 fresh cloves.
What main dishes pair well with these potatoes?
These potatoes complement almost anything—roasted chicken, grilled steak, baked fish, or even as part of a vegetarian meal with a hearty salad.
Can I add other vegetables to the baking sheet?
Yes! Brussels sprouts, carrots, or other root vegetables with similar cooking times work well. Just ensure they’re cut to cook evenly and don’t overcrowd the pan.
How can I make these healthier?
Reduce the oil and cheese slightly, or use part-skim mozzarella instead of Parmesan. You can also add more herbs for flavor without additional calories.
Why did my potatoes stick to the baking sheet?
Either the sheet wasn’t oiled enough or the potatoes weren’t fully dried after boiling. Using parchment paper or a silicone baking mat can help prevent sticking.
Conclusion
Garlic Parmesan Smashed Potatoes represent the perfect balance of simple preparation and impressive results. Their versatility makes them suitable for everyday dinners yet special enough for holiday gatherings. The combination of creamy interiors and crispy, cheesy exteriors creates a side dish that often steals the spotlight from the main course. Whether you follow the recipe exactly or experiment with variations, these potatoes are bound to become a repeated request at your table. They prove that sometimes the most satisfying dishes come from the simplest ingredients treated with just the right technique.
Print
Garlic Parmesan Smashed Potatoes
Garlic Parmesan Smashed Potatoes are a simple yet delicious side dish featuring crispy and golden baby potatoes with garlic, Parmesan cheese, and fresh parsley.
- Total Time: 40 minutes
- Yield: 4 servings
Ingredients
- 1 lb baby potatoes
- 2 tablespoons olive oil
- 1/4 cup Parmesan cheese, grated
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat oven to 400°F (200°C).
- Boil the potatoes in salted water for 15-20 minutes, until fork-tender. Drain and let cool slightly.
- Place the potatoes on a baking sheet and smash them gently with a fork.
- Drizzle with olive oil, garlic, and Parmesan cheese.
- Bake for 20-25 minutes, until golden and crispy.
- Sprinkle with salt, pepper, and fresh parsley before serving.
Notes
- Use waxy potatoes like Yukon Golds or baby red potatoes for the best results.
- Feel free to add your favorite spices or herbs for additional flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 recipe
- Calories: 250
- Sugar: 1g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg
