Crispy Garlic Parmesan Smashed Potatoes
Need a side dish that disappears faster than the main course?
These Crispy Garlic Parmesan Smashed Potatoes come out golden, crunchy, and loaded with buttery garlic flavour.
If you’ve never smashed potatoes before roasting them, you’re in for a treat.
Those craggy edges turn beautifully crisp in the oven, while the centres stay soft and fluffy. It’s the best of both worlds in every bite.
Garlic butter seeps into all the little cracks as they cook, and a generous sprinkle of Parmesan adds a salty, crispy finish that makes them hard to resist.
A handful of fresh parsley at the end brightens everything up without taking away from the rich, savoury flavour.
They’re easy enough for a weeknight dinner but special enough to serve when friends or family come over.
Pair them with steak, chicken, fish, burgers, or simply set them out with your favourite dipping sauce and watch them disappear.
The biggest challenge isn’t making them. It’s convincing yourself to stop grabbing “just one more” straight from the baking tray before they ever reach the table.
Why You’ll Love This Recipe
- Crispy, crunchy edges with soft, fluffy centers.
- Made with simple ingredients.
- Perfect for holidays or weeknight dinners.
- Easy to prep ahead.
- Great alongside almost any main dish.
- Naturally gluten-free.
Ingredients
- 2 pounds baby Yukon Gold or baby red potatoes
- 3 tablespoons unsalted butter, melted
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons chopped fresh parsley
How to Make Garlic Parmesan Smashed Potatoes
1. Boil the potatoes.
- Bring a large pot of salted water to a boil.
- Add the baby potatoes and cook for 15 to 20 minutes, or until fork tender.
- Drain well and let them cool for about 5 minutes.
2. Preheat the oven.
- Heat the oven to 425°F (220°C).
- Line a baking sheet with parchment paper or lightly grease it.
3. Smash the potatoes.
- Arrange the potatoes on the baking sheet, leaving space between each one.
- Use the bottom of a glass or potato masher to gently flatten each potato to about ½ inch thick.
4. Season.
- Mix together the melted butter, olive oil, minced garlic, garlic powder, Italian seasoning, salt, and pepper.
- Brush the mixture generously over every potato.
- Sprinkle the Parmesan evenly over the tops.
5. Bake until crispy.
- Bake for 30 to 35 minutes, flipping once halfway through if you’d like both sides extra crispy.
- The potatoes are ready when the edges are dark golden and the Parmesan has formed a crispy crust.
6. Finish.
- Sprinkle with fresh parsley and a little extra Parmesan while they’re still hot.
- Serve immediately with ranch, garlic aioli, or your favorite dipping sauce.
Tips
- Baby Yukon Gold potatoes have the creamiest texture.
- Let the potatoes dry for a few minutes after boiling so they crisp better.
- Don’t smash them too thin or the centers can dry out.
- Freshly grated Parmesan melts and browns much better than the shelf-stable kind.
- Leave a little room between each potato so they roast instead of steam.
Variations
- Add crushed red pepper flakes for a little heat.
- Mix shredded cheddar with the Parmesan.
- Sprinkle with crispy bacon after baking.
- Finish with fresh chives instead of parsley.
- Add smoked paprika to the seasoning.
- Drizzle with hot honey for a sweet and savory twist.
- Top with sour cream and green onions.
- Use rosemary or thyme instead of Italian seasoning.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating
Reheat in a 400°F oven or air fryer for 5 to 8 minutes until the edges are crisp again. Avoid microwaving if possible, as the potatoes will lose their crunch.
FAQs
Can I make these ahead of time?
Yes. Boil and smash the potatoes earlier in the day, then refrigerate them. Brush with the butter mixture and bake just before serving.
What’s the best potato to use?
Baby Yukon Gold potatoes are ideal because they’re creamy inside and crisp beautifully outside.
Can I use larger potatoes?
Yes. Cut them into large chunks after boiling before smashing.
Can I freeze them?
They’re best fresh, but you can freeze cooked potatoes for up to 2 months and reheat them in the oven.
What should I serve with them?
They’re delicious with steak, grilled chicken, pork chops, burgers, salmon, or roasted vegetables.
Final Thoughts
These smashed potatoes hit that perfect balance between crispy and creamy.
The buttery garlic seeps into every crack, the Parmesan turns beautifully golden, and the fresh parsley adds just enough brightness to finish them off.
They’re the kind of side dish that quietly steals the spotlight, and don’t be surprised if everyone reaches for seconds before the main course is gone.
