Why You’ll Love This Recipe
I love how simple these smashed potatoes are to make, yet how much flavor they deliver. They’re rustic, crispy, and loaded with cheesy, garlicky goodness. I also enjoy that they’re naturally gluten-free and customizable, so I can add herbs or spices depending on what I’m in the mood for. They go great with grilled meats, roasted veggies, or even as an appetizer with a dipping sauce.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Baby potatoes or small Yukon Gold potatoes
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Olive oil
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Butter, melted
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Fresh garlic, minced
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Parmesan cheese, finely grated
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Fresh parsley, chopped (optional)
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Salt and black pepper
directions
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I start by preheating the oven to 425°F (220°C) and lining a baking sheet with parchment paper.
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I boil the potatoes in salted water for about 15–20 minutes, until fork-tender but not falling apart.
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Once drained, I place the potatoes on the baking sheet and gently smash them flat with the bottom of a glass or potato masher.
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In a small bowl, I mix the melted butter, olive oil, and minced garlic, then brush this mixture generously over the smashed potatoes.
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I sprinkle each potato with Parmesan cheese, a little salt, and pepper.
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I bake them for 25–30 minutes, until the edges are crispy and golden brown.
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After baking, I garnish with fresh parsley before serving.
Servings and timing
This recipe serves about 4 people. Prep takes around 10 minutes, boiling takes about 15–20 minutes, and baking takes another 25–30 minutes, so I usually set aside around 50 minutes total.
Variations
Sometimes I use garlic powder instead of fresh garlic if I want to save time. I’ve also swapped Parmesan for Pecorino Romano for a sharper bite. For a spicy kick, I sprinkle on crushed red pepper flakes or drizzle with hot sauce. When I want to make them a little more indulgent, I top them with crumbled bacon or a dollop of sour cream.
storage/reheating
I store leftover smashed potatoes in an airtight container in the fridge for up to 3 days. To reheat, I pop them in a 400°F oven for 10–15 minutes until they crisp up again. I avoid microwaving since it softens the crispy edges.
FAQs
Can I make these ahead of time?
Yes, I often boil and smash the potatoes ahead of time, then refrigerate them. When I’m ready, I add the toppings and bake them fresh.
What kind of potatoes work best?
I prefer baby potatoes or small Yukon Golds because they smash easily and get nice and crispy.
Do I need to peel the potatoes?
No, I leave the skins on. They help the potatoes hold their shape and add extra texture and flavor when roasted.
Can I use pre-shredded Parmesan?
I’ve used it in a pinch, but freshly grated Parmesan melts better and gives a nicer crust.
Are these freezer-friendly?
Not really. I don’t freeze them because the texture becomes soggy after thawing. They’re best fresh or reheated within a few days.
Conclusion
These Baked Smashed Potatoes with Garlic and Parmesan are crispy, flavorful, and totally satisfying. I love making them as a go-to side that never fails to impress. Whether I serve them at dinner or snack on a few right out of the oven, they always hit the spot.
Print
Baked Smashed Potatoes With Garlic & Parmesan
- Total Time: 50 minutes
- Yield: Serves 4–6
- Diet: Gluten Free
Description
Crispy on the outside, soft on the inside—these baked smashed potatoes are loaded with garlic and parmesan flavor in every bite.
Ingredients
1½ lbs baby potatoes (Yukon Gold or red)
2 tbsp olive oil
3 tbsp unsalted butter, melted
3 garlic cloves, minced
½ tsp salt
¼ tsp black pepper
¼ cup grated Parmesan cheese
1 tbsp chopped fresh parsley (optional, for garnish)
Instructions
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Boil baby potatoes in salted water for about 15–20 minutes, until fork-tender. Drain and let cool slightly.
Place potatoes on the baking sheet and gently smash each one with the bottom of a glass or potato masher.
In a small bowl, mix melted butter, olive oil, and minced garlic. Brush over each smashed potato.
Sprinkle with salt, pepper, and Parmesan cheese.
Bake for 20–25 minutes, or until golden brown and crispy.
Garnish with chopped parsley before serving, if desired.
Notes
Use a silicone brush to evenly coat the potatoes with garlic butter.
For extra crispiness, broil for 2–3 minutes at the end of baking.
Can be prepped ahead and baked just before serving.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
