Description
These Garlic Parmesan Smashed Potatoes are the ultimate potato lover’s dream — golden, crispy edges with soft, fluffy centers, all coated in a rich garlic-butter sauce and sprinkled generously with Parmesan. They’re easy enough for weeknights but impressive enough for a holiday table.
Ingredients
1.5 lbs baby potatoes – Yukon gold or red potatoes work best for a creamy center.
3 tbsp unsalted butter, melted – Adds richness and flavor.
2 tbsp olive oil – Helps crisp the edges beautifully.
3 cloves garlic, minced – For that irresistible aroma and taste.
½ tsp salt – Enhances all the flavors.
¼ tsp black pepper – Adds a little kick.
½ cup grated Parmesan cheese – Freshly grated melts best.
2 tbsp chopped fresh parsley – For garnish and freshness.
Instructions
Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Boil potatoes in salted water for 15–20 minutes, until fork-tender. Drain well.
Arrange potatoes on the baking sheet and gently smash each one with the bottom of a glass to flatten slightly.
Mix butter, olive oil, garlic, salt, and pepper in a small bowl. Brush generously over each potato.
Sprinkle Parmesan evenly over the smashed potatoes.
Bake for 20–25 minutes, or until crispy and golden brown.
Garnish with parsley before serving.
Notes
For extra crispiness, flip potatoes halfway through baking.
Use pre-cooked potatoes from the fridge to save time.
Swap Parmesan for Pecorino Romano for a sharper flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Snack, appetizer
- Method: Roasting/Baking
- Cuisine: American
Nutrition
- Serving Size: 4–5 potatoes
- Calories: 210 kcal
- Sugar: 1 g
- Sodium: 310 mg
- Fat: 11 g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 5g
- Cholesterol: 20 mg
Keywords: garlic smashed potatoes, crispy parmesan potatoes, roasted baby potatoes