Garlic Parmesan Smashed Potatoes (Printable)

Crispy smashed red potatoes with garlic and Parmesan, perfect for a savory side dish.

# Ingredient List:

→ Potatoes

01 - 1.5 pounds small red potatoes, washed

→ Seasonings & Oil

02 - 3 tablespoons olive oil
03 - 4 cloves garlic, minced
04 - 1 teaspoon sea salt
05 - ½ teaspoon freshly ground black pepper
06 - ½ teaspoon dried Italian herbs (optional)

→ Cheese & Garnish

07 - ½ cup freshly grated Parmesan cheese
08 - 2 tablespoons chopped fresh parsley (optional)

# How to Make:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Place whole red potatoes in a large pot, cover with cold water, add a pinch of salt and bring to a boil. Cook for 15 to 20 minutes until fork-tender.
03 - Drain potatoes and allow to steam-dry for 2 minutes. Arrange them spaced apart on the prepared baking sheet.
04 - Using the bottom of a glass or potato masher, gently press each potato to about ½ inch thickness.
05 - Combine olive oil, minced garlic, sea salt, pepper, and Italian herbs in a small bowl. Brush or spoon evenly over each smashed potato.
06 - Sprinkle Parmesan cheese generously over the potatoes.
07 - Roast in the oven for 15 to 20 minutes until crisp and golden brown.
08 - Remove from oven, sprinkle with fresh parsley, and serve immediately.

# Expert Tips:

01 -
  • They're crispy on the outside and creamy inside, which honestly feels like you cheated your way to restaurant-quality sides.
  • The whole thing comes together in under an hour, leaving you time to actually talk to your guests instead of stressing over the stove.
  • Everyone eats them—they're simple enough for weeknights but fancy enough that nobody suspects how easy they are.
02 -
  • Don't skip the steam-dry step after boiling—wet potatoes won't crisp up the way you want them to, and you'll end up disappointed.
  • The oven temperature matters; 425°F is hot enough to actually crisp the bottom and edges without drying out the centers into mealy little discs.
03 -
  • Space the potatoes out on the baking sheet so they're not crowded—they need room to get crispy, not steam each other.
  • Fresh grated Parmesan melts and browns better than pre-grated, and it's worth the 30 seconds it takes to run the block across the box grater.

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