Garlic Parmesan Smashed Potatoes (Printable)

Crispy outsides and fluffy insides with garlic, Parmesan, and herbs make this a tasty side.

# Ingredient List:

→ Potatoes

01 - 1.5 lbs baby potatoes (Yukon Gold or red)

→ Seasonings & Dairy

02 - 3 tbsp olive oil
03 - 3 cloves garlic, minced
04 - 1/2 tsp sea salt
05 - 1/4 tsp black pepper
06 - 1/2 tsp dried Italian herbs (optional)

→ Cheese

07 - 1/3 cup freshly grated Parmesan cheese
08 - 2 tbsp chopped fresh parsley (for garnish)

# How to Make:

01 - Preheat oven to 425°F and line a baking sheet with parchment paper.
02 - Place potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook for 15 to 20 minutes until fork-tender. Drain thoroughly.
03 - Arrange potatoes on the baking sheet and gently press each with a potato masher or fork until slightly flattened but still intact.
04 - Combine olive oil, minced garlic, sea salt, black pepper, and dried Italian herbs in a small bowl. Brush this mixture generously over each smashed potato.
05 - Sprinkle freshly grated Parmesan evenly over the potatoes.
06 - Bake for 20 to 25 minutes until edges are golden and crispy.
07 - Remove from oven, garnish with chopped fresh parsley, and serve hot.

# Expert Tips:

01 -
  • They're crispy on the outside and creamy on the inside, like the best version of comfort food you've ever tasted
  • Garlic and Parmesan make them taste way more impressive than the minimal effort required
  • They come together in about an hour and work with literally any main dish
02 -
  • Don't skip draining the potatoes really well after boiling, any excess moisture will steam them in the oven instead of letting them get crispy
  • Using freshly grated Parmesan is non-negotiable, it melts into the potatoes beautifully while pre-grated cheese stays grainy
  • The key to crispy edges is not crowding the baking sheet, give each potato some breathing room
03 -
  • For extra crispiness, broil for 2 to 3 minutes at the end but watch closely to prevent burning
  • Swap Parmesan for Pecorino Romano or add a drizzle of truffle oil for a fancy variation that still feels effortless

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