Crispy on the outside, soft on the inside—these baked smashed potatoes are loaded with garlic and parmesan flavor in every bite.

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)

Cook Mode Prevent your screen from going dark

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.

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.