Garlic Parmesan Smashed Potatoes
Garlic Parmesan Smashed Potatoes are boiled, flattened, and baked with roasted garlic butter and a thick layer of parmesan until the edges turn crisp. They are a dependable side for roast meats, salads, eggs, or holiday-style dinners.
Equipment
- Large Pot
- Rimmed baking sheet
- Colander
- Potato masher or flat-bottom glass
- Pastry brush
- Thin spatula
Ingredients
- 1.5 lbs small yellow potatoes Baby Yukon Gold preferred
- 1 tbsp fine sea salt for boiling water
- 1/4 cup unsalted butter melted
- 1/2 cup freshly grated parmesan cheese for a thick layer
- 4-6 cloves roasted garlic finely minced
- 1 tbsp dried parsley flakes
- 1 tsp cracked black pepper freshly cracked
- 2 tbsp neutral oil avocado or light olive oil
Instructions
- Add the potatoes to a large pot, cover with cold water, stir in the fine sea salt, and boil until fork-tender, about 15 to 18 minutes.
- Drain the potatoes well, then let them steam-dry on a rimmed baking sheet for about 5 minutes.
- Heat the oven to 425°F and brush the baking sheet with the neutral oil.
- Arrange the potatoes with space between them, then press each one to about 1/2 inch thick with a masher or flat-bottom glass.
- Stir the melted butter with the roasted garlic and cracked black pepper, then brush the mixture over the smashed potatoes.
- Scatter the parmesan over the potatoes, placing some around the edges so it crisps against the pan.
- Bake for 22 to 28 minutes, until the bottoms are golden, the edges are crisp, and the parmesan is lightly browned. Finish with parsley before serving.
Notes
Storage: Store cooled potatoes in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat on a baking sheet at 400°F for 8 to 12 minutes or in an air fryer at 375°F for 4 to 6 minutes.
Best Tips: Let the boiled potatoes steam-dry before smashing, leave space on the pan, and use freshly grated parmesan for better browning.
Variations: Add red pepper flakes, lemon zest, fresh herbs, or a small amount of pecorino for a sharper finish.