Garlic Parmesan Smashed Potatoes

I discovered these smashed potatoes completely by accident one Sunday when I had friends coming over for dinner and wanted something more interesting than the usual mashed side. I roasted some potatoes with garlic and Parmesan instead of boiling them, and when everyone took that first bite and their eyes lit up, I knew I'd stumbled onto something special. Now whenever I make them, I'm transported back to that moment of happy surprise.

The first time I really nailed this recipe was when I stopped over-thinking it. I was trying to make them too fancy, mashing them into oblivion, until a cooking friend suggested keeping them as individual smashed pieces instead. That simple shift changed everything, and now every batch turns out golden and crispy around the edges just the way I wanted.

Ingredients

• Baby potatoes (Yukon Gold or red), 1.5 lbs (700 g): These smaller potatoes have thinner skin and stay intact better when smashed. Yukon Golds give you that buttery flavor, while red potatoes add a slightly waxy texture that helps them hold their shape during roasting.
• Olive oil, 3 tbsp: This is what creates those crispy, golden edges you're after. Use a good quality oil if you have it, because you'll taste it.
• Garlic, 3 cloves minced: Mince it fine so it distributes evenly and gets toasty in the oven. Fresh garlic makes all the difference here.
• Sea salt, 1/2 tsp: Sea salt has a cleaner taste than table salt and dissolves more evenly into the oil mixture.
• Black pepper, 1/4 tsp: Fresh ground is what you want here, never pre-ground.
• Dried Italian herbs, 1/2 tsp (optional): This is my secret for adding depth without extra ingredients. If you skip it, the dish is still delicious, but with it, people always ask what's in there.
• Freshly grated Parmesan cheese, 1/3 cup (30 g): Grate it yourself right before using. Pre-grated cheese has anti-caking agents that prevent it from melting into those beautiful crispy bits.
• Fresh parsley, 2 tbsp chopped: This is the finishing touch that makes them look like you spent more time than you actually did.

Instructions

Get Everything Ready:

Start by preheating your oven to 425°F (220°C) and lining a baking sheet with parchment paper. This temperature is hot enough to create those crispy edges but not so hot that the potatoes burn. Parchment paper is your friend here, making cleanup effortless and preventing sticking.

Cook the Potatoes Until Tender:

Place your potatoes in a large pot and cover them with cold salted water. Bring everything to a boil and cook for 15 to 20 minutes, until you can easily pierce them with a fork but they're not falling apart. This is crucial, because undercooked potatoes won't mash properly, and overcooked ones turn to mush. The moment they're fork-tender, drain them really well in a colander, shaking to remove excess water.

The Part Where Magic Happens:

Arrange the drained potatoes on your prepared baking sheet, leaving a little space between each one. Using a potato masher or the back of a fork, gently press down on each potato just enough to flatten it slightly while keeping it mostly intact. You're not making mashed potatoes here, you're creating little potato cakes that'll get crispy around the edges. This is why using your hands or a light touch matters more than brute force.

Make the Garlic Oil Coating:

In a small bowl, whisk together the olive oil, minced garlic, sea salt, black pepper, and those Italian herbs if you're using them. Take your time whisking so the garlic distributes evenly. Now comes the satisfying part, brush this mixture generously over each smashed potato. Don't be shy with it, those edges need that oil to get crispy and golden.

Add the Parmesan:

Sprinkle the freshly grated Parmesan evenly over all the potatoes. You'll see it settle into the crevices and over the tops, creating little pockets of cheese that'll melt and crisp up in the oven.

Roast Until Golden:

Slide the baking sheet into your preheated oven and roast for 20 to 25 minutes. You're looking for the edges to turn golden brown and slightly crispy, while the inside stays tender. You might notice the cheese starting to bubble and brown around the edges, which is exactly what you want. If you're feeling fancy, you can broil them for 2 to 3 minutes at the very end to deepen that golden color, just keep a close eye so they don't burn.

Finish and Serve:

Take them out of the oven and let them cool for just a minute so you don't burn yourself. Sprinkle the fresh chopped parsley over the top, and serve them while they're still hot. The warmth keeps everything tender inside while those edges stay gloriously crispy.

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These potatoes have shown up at every special dinner I've hosted since that first accidental discovery. They've celebrated promotions, comforted during hard times, and impressed more people than I can count. There's something about serving food that came together in your own kitchen, especially when you see someone take a bite and understand why you made it.

Keeping It Fresh

These are best served immediately when they're still warm and the edges are at peak crispiness. However, you can make them a few hours ahead and reheat them gently in a 350°F oven for about 5 to 10 minutes to restore some of that crispy texture. Store any leftovers in an airtight container in the refrigerator for up to 3 days, though honestly they never last that long in my house.

When You're Missing Something

This recipe is wonderfully flexible and forgiving. If you don't have Italian herbs, leave them out entirely or substitute with thyme or rosemary. No fresh parsley at the end, use chives or even a sprinkle of dried oregano. The beauty of this dish is that the combination of garlic, olive oil, and Parmesan is so strong that small substitutions won't throw it off. I've made these with everything from truffle oil to a splash of balsamic, and they always come out delicious. The Parmesan is the one ingredient I really wouldn't swap out though, it's the heart of the flavor profile.

• If your potatoes are larger than baby potatoes, just cut them in half before boiling so they cook evenly
• Broil at the very end only if you're watching closely, the difference between golden and burnt happens in about 30 seconds
• Leftover garlic oil mixture makes a fantastic bread dip, don't throw it away

Serving Ideas That Clicked

These potatoes have become my go-to side for almost any main dish. They shine alongside roasted chicken, where the crispy potato edges complement the succulent meat. Pair them with a beautiful steak and you've got a restaurant-quality dinner. They work equally well with fish, especially when you're looking for something more interesting than plain mashed potatoes. I've even served them alongside a simple roasted vegetable medley for vegetarian dinners, and they hold their own as the star. Because they're already loaded with flavor from the garlic and Parmesan, they don't need much else to make a meal feel complete and special.

Pro Tips

The secret to perfectly crispy edges is patting the potatoes dry after boiling and making sure each one gets a generous coating of the garlic oil. If you love extra crispy texture, arrange the potatoes on two baking sheets instead of crowding them together, the air circulation makes a real difference. And here's something I learned the hard way, don't rinse the potatoes after boiling unless they're really starchy, that starch is what helps them crisp up beautifully.

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Make these the next time you want a side dish that tastes like you spent hours in the kitchen when you really just spent an hour. Your guests will be impressed, and honestly, you'll be impressed with yourself too.

Recipe Help & Support

→ What type of potatoes work best for smashing?

Baby Yukon Gold or red potatoes are ideal due to their size and texture, offering a creamy interior and crispy exterior when baked.

→ Can I prepare these ahead of time?

Yes, you can boil and cool the potatoes in advance, but it's best to smash and bake right before serving for optimal crispiness.

→ How can I make the potatoes extra crispy?

After baking, broil the smashed potatoes for 2–3 minutes to achieve a deeper golden, crispy crust.

→ Are there any good cheese alternatives to Parmesan?

Pecorino Romano can be used for a similar salty, sharp flavor, or try aged Asiago for a milder taste.

→ What herbs complement the garlic and Parmesan flavors?

Dried Italian herbs or fresh parsley add freshness and balance the richness of garlic and cheese.

→ Is this suitable for gluten-free diets?

Yes, provided all ingredients like spices and cheese are certified gluten-free.