Crispy Garlic Parmesan Smashed Potatoes
Add Preferred SourceCrispy edges, fluffy centers, and a rich garlic-Parmesan finish make these smashed potatoes a must-try side. They’re simple to whip up, loaded with flavor, and are always a hit whether served at a casual dinner or a festive gathering.
This recipe takes baby potatoes and transforms them into something special. After boiling until tender, they’re smashed, coated in garlicky butter and olive oil, and roasted until golden. Parmesan on top adds a savory, crunchy finish that makes each bite addictive.
Want a tasty side dish that’ll knock everyone’s socks off? Give these Cripsy Smashed Garlic-Parmesan Potatoes a try; I know you’ll love them!
Ingredients
- Extra-virgin olive oil – Olive oil brings flavor, but any cooking oil will do.
- Salt – Kosher salt gives the best seasoning control.
- Red or yellow potatoes – Baby potatoes are ideal; no need to peel.
- Butter – Salted butter is perfect here since potatoes need salt.
- Garlic powder
- Black pepper
- Parmesan cheese
- Fresh parsley – Adds color and a fresh finish.
How to Make Crispy Garlic Parmesan Smashed Potatoes
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by setting your oven to 425°F. Lightly coat a large rimmed baking sheet with 2 tablespoons of olive oil. I swear by my stainless steel commercial-quality baking sheets—they’re durable, conduct heat evenly, and basically indestructible. For spreading the oil, a silicone pastry brush works best. It’s dishwasher-safe, lasts forever, and gives you precise control.
Fill a large saucepan with water, add 2 teaspoons of salt, and bring it to a boil over medium heat. Toss in your baby potatoes; Yukon gold or red work beautifully, and cook for around 10 minutes until they’re tender when pierced with a fork. Drain thoroughly and lay them on paper towels to remove any excess moisture. This step helps them crisp up later.
Once dry, place the potatoes on your prepared baking sheet. Using the bottom of a solid glass or a flat-bottomed measuring cup, gently press each potato down until it’s about ½ inch thick. It’s totally fine if they break around the edges; those uneven bits get extra crispy in the oven.
With your trusty silicone pastry brush, dab the remaining tablespoon of olive oil across the tops of the smashed potatoes. Slide the pan into the hot oven and roast for 15–20 minutes, or until the bottoms are deeply golden and crisped to perfection.
Flip each one carefully using a thin metal spatula. I actually prefer using a fish spatula here. The flexibility and narrow edge make flipping a breeze without tearing the potatoes. Meanwhile, melt the butter and combine it in a small bowl with the final teaspoon of salt, garlic powder, and black pepper. Brush this flavorful mixture over each potato, again using your silicone pastry brush. Then sprinkle a generous layer of grated Parmesan across the tops.
Return the baking sheet to the oven and bake for another 8–10 minutes, just until the cheese turns golden and forms a crisp crust. For extra crunch, you can broil them for 1–2 minutes at the end. Just keep a close eye on them so they don’t burn.
Add a sprinkle of fresh parsley just before serving if you want a touch of color. These potatoes are best served straight from the oven, but they reheat surprisingly well, making them a great make-ahead option too.
Chef Jenn’s Tips
- Use baby red or Yukon gold potatoes for their creamy texture and crisp potential.
- Skip the parchment paper for a crispier bottom crust.
- Smash gently for even cooking and better texture.
- Enhance flavor with a bit of smoked paprika or rosemary added to the garlic butter.
Make It A Meal
These crispy potatoes go great with grilled meats, roast chicken, or a cozy vegetarian main like mushroom stroganoff. Add a side salad or some roasted vegetables for a complete plate.
Storage
Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F for about 10–12 minutes. Avoid freezing, as the texture can become soggy.
Crispy Garlic Parmesan Smashed Potatoes
Equipment
Ingredients
- 3 tablespoons extra-virgin olive oil divided
- 3 teaspoons salt divided
- 2 pounds small red or yellow potatoes washed
- 2 tablespoons butter melted
- 1 teaspoon garlic powder
- ½ teaspoon ground black pepper
- 1/3 cup Parmesan cheese grated
- parsley chopped for garnish, optional
Instructions
- Preheat the oven to 425°F. Brush a large baking sheet with 2 tablespoons of the olive oil and set aside.
- Bring a large pot of water to a boil and add 2 teaspoons of salt. Add the potatoes and simmer for about 10 minutes or until fork-tender. Drain and dry with paper towels.
- Place the potatoes on the baking sheet and smash them to ½-inch thick using the bottom of a glass.
- Brush the smashed potatoes with the remaining tablespoon of olive oil.
- Bake for 15–20 minutes, or until golden brown on the bottom.
- Flip each potato. In a small bowl, combine the melted butter, remaining salt, garlic powder, and black pepper. Brush over the potatoes and sprinkle with Parmesan.
- Return to the oven for 8–10 minutes, or until the cheese is melted and golden.
- Serve warm with optional parsley garnish.
Notes
Chef Jenn’s Tips
- Use baby red or Yukon gold potatoes for their creamy texture and crisp potential.
- Skip the parchment paper for a crispier bottom crust.
- Smash gently for even cooking and better texture.
- Enhance flavor with a bit of smoked paprika or rosemary added to the garlic butter.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
