Garlic Parmesan Smashed Potatoes

There's something about the smell of garlic hitting hot oil that makes you stop and pay attention in the kitchen. I discovered these potatoes by accident one Sunday when I had dinner guests arriving in an hour and my usual side dish plans fell through. Red potatoes were all I had, so I decided to roast them with what felt right in the moment—garlic, good olive oil, and cheese—and somehow it became the thing people asked me to make again.

My neighbor brought his family over one fall evening, and his daughter asked for seconds of these potatoes before touching anything else on the plate. That's the moment I realized it wasn't about complexity or pretension—it was about getting the small things right: good potatoes, good cheese, good heat. She's in college now, and I still think about that.

Ingredients

• Small red potatoes (1.5 lbs): Their thin, waxy skin crisps up beautifully and you don't have to peel them, which is honestly half the appeal of using them instead of russets.
• Olive oil (3 tbsp): Use something you actually like tasting because it's the base flavor here—cheap oil shows up in the final dish.
• Garlic (4 cloves, minced): Fresh garlic matters; it softens and turns golden during the roast instead of becoming sharp and acrid.
• Sea salt (1 tsp) and black pepper (½ tsp): Season generously because potatoes can take it, and the roasting concentrates flavors.
• Dried Italian herbs (½ tsp, optional): I use these some weeks and skip them others depending on what else is on the menu.
• Parmesan cheese (½ cup, freshly grated): Pre-grated cheese has cellulose in it, which stops it from melting right; the real stuff makes a difference you can actually taste.
• Fresh parsley (2 tbsp, optional): A handful of green at the end changes the whole look of the dish and adds a peppery note that wakes everything up.

Instructions

Boil the potatoes until tender:

Cut whole red potatoes in half if they're large, then cover them with cold water and bring to a boil with a pinch of salt. They'll take 15–20 minutes—you want them fork-tender but not falling apart. The cold water start helps them cook evenly.

Drain and dry them slightly:

After draining, let them sit for a minute or two so a little moisture evaporates and they're easier to work with. This step matters more than it sounds.

Smash each potato gently:

Place them on your prepared baking sheet and use the bottom of a glass or a potato masher to press each one into a flat disk about half an inch thick. Go gentle—you're not making mashed potatoes, and broken pieces won't crisp up the same way.

Mix and brush the oil mixture:

In a small bowl, combine the olive oil, minced garlic, salt, pepper, and herbs if you're using them. Spoon or brush this over each flattened potato, making sure the garlic is distributed evenly and some of it settles into any little cracks.

Top with Parmesan:

Sprinkle the freshly grated cheese over each potato generously. You can't really overdo this—the cheese will brown and crisp up beautifully.

Roast until golden:

Slide them into the hot oven for 15–20 minutes, watching them toward the end. You're looking for the edges to turn deep golden and the cheese to be melted and slightly bubbling. The moment you pull them out is when they're at their peak.

Finish and serve:

Scatter fresh parsley over everything if you have it, then get them to the table while they're still warm and the edges are still crispy.

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I made these last Thanksgiving, and my brother's teenage daughter—who claims to only like things fried and smothered in ranch—asked for the recipe. Watching someone you didn't expect to connect with a dish light up when they taste it reminds you why cooking for people is worth the effort.

Why the Smashing Method Works

Smashing instead of cubing or halving gives you way more surface area for crisping, and that's where the magic happens. The edges get shattered and crunchy while the insides stay soft, and you get both textures in every bite. It's the difference between a side dish you tolerate and one you actually look forward to.

Flavor Combinations That Feel Natural

Garlic and Parmesan is a combination that works because they've been paired together for centuries, but you can absolutely riff on it if you want. I've done these with smoked paprika and cheddar, or with rosemary and pecorino, and they're all good—the method is the real hero. The roasting brings out a natural sweetness in the potatoes that balances salt and cheese perfectly.

Make It Your Own

The beauty of this recipe is that it's flexible enough to bend without breaking. Swap the cheese for pecorino if you want something sharper, or use a vegan alternative if that's what you need. The core technique—boil, smash, season generously, roast hot—is what makes them work. These potatoes have shown up at my table for holidays, weeknight dinners, and bring-a-side gatherings, and they never feel out of place.

• For extra crispiness, hit them with the broiler for 2–3 minutes at the very end, but watch them so they don't burn.
• Make them up to the brushing step in the morning and roast them right before serving—they're much better fresh.
• Leftovers are good cold the next day, which is surprising but true.

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Simple food cooked right has a way of becoming the thing people remember about dinner. These potatoes have earned their place at my table, and I think they'll earn theirs at yours too.

Recipe Help & Support

→ How do I achieve crispy potatoes?

Pressing the boiled potatoes flat and roasting them in hot oven with olive oil helps create a crispy crust.

→ Can I substitute Parmesan cheese?

Pecorino Romano or a vegan cheese alternative works well without compromising flavor.

→ Is there a way to add extra crunch?

Broiling the potatoes for 2-3 minutes at the end of roasting intensifies crispiness.

→ What herbs complement this dish?

Dried Italian herbs or fresh parsley enhance the savory profile when sprinkled on top.

→ Are these suitable for gluten-free diets?

Yes, the dish contains no gluten ingredients as written.