Crispy Garlic Parmesan Smashed Potatoes
Crispy on the outside, fluffy on the inside, these Garlic Parmesan Smashed Potatoes are the ultimate side dish. They’re easy to make, are packed with savory garlic flavor, and are topped with a golden layer of crispy Parmesan. Whether you’re making them for a holiday meal or just spicing up your weeknight dinner, these potatoes are a guaranteed crowd-pleaser.
This recipe is all about transforming humble baby potatoes into something downright craveable. They get boiled until tender, smashed flat, brushed with garlic butter, and roasted to crispy perfection. The Parmesan adds that nutty, salty crunch that takes them over the top!
They’re better than smashed potatoes, trust me on that! With the extra cheesy crunch and a touch of garlic, they’ve got flavor and texture in every bite.
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Ingredients
- Extra-virgin olive oil – You can really use any kind of cooking oil, but I like the extra flavor of the olive oil in this recipe.
- Salt – I cook with kosher salt, but you can use any kind.
- Red or yellow potatoes – Look for baby potatoes, and no, you don’t need to peel them first.
- Butter – Don’t be afraid to use salted butter because potatoes need a fair bit of salt.
- Garlic powder, ground black pepper
- Parmesan cheese – Grated or shredded will both work.
- Parsley for garnish – Optional.
How To Make Crispy Garlic Parmesan Smashed Potatoes
Scroll down for the full recipe card with exact measurements and printable instructions
Preheat the oven to 425°F and brush a large rimmed baking sheet with 2 tablespoons of the olive oil. I use stainless steel commercial-quality baking sheets. These heavy duty baking sheets will last a lifetime. And to brush on the oil? A silicone pastry brush is what you need.
Boil the potatoes in a large pot of salted water (use 2 teaspoons of salt) over medium heat until fork-tender, about 10 minutes. Use small waxy potatoes like red or Yukon gold; they hold their shape well and taste amazing. Drain and pat them dry with paper towels.
Smash the potatoes directly on the baking sheet using the bottom of a sturdy drinking glass or flat measuring cup. Aim for about ½-inch thick. Don’t worry if a few edges break apart; that’s where the crispy bits form!
Brush the tops with the remaining tablespoon of olive oil. A silicone pastry brush is the tool for this. Not only do they last forever, but you can wash them in the dishwasher! Pop the baking sheet into the oven and bake for 15–20 minutes, or until the bottoms are golden brown and crispy.
Flip each potato carefully with a spatula. Call me crazy, but I use a super-thin fish spatula to flip these. It’s the perfect tool for this job! Then, in a small bowl, stir together the melted butter, remaining 1 teaspoon of salt, garlic powder, and black pepper. Brush this buttery goodness onto each potato with your silicone pastry brush. Sprinkle the Parmesan over the tops.
Return the pan to the oven and bake for another 8–10 minutes, until the Parmesan starts to turn golden brown. If you like extra crisp, broil for the last 1–2 minutes, but watch closely!
Garnish with fresh parsley if you like a pop of color, and serve hot. These are best fresh, but they reheat like a dream!
Chef Jenn’s Tips
- Use baby Yukon golds or red potatoes; they’re creamy, naturally buttery, and crisp up beautifully.
- You can line your baking sheet with parchment paper to help with cleanup but the potatoes may not get quite so crispy.
- Smashing with a flat-bottomed glass gives you even pressure and control; just be gentle!
- Want more flavor? Add a pinch of smoked paprika or dried rosemary to the garlic butter.
Make It A Meal
These smashed potatoes are the perfect side for grilled steak, baked chicken thighs, or a cozy bowl of chili. Add a green salad or roasted veggies for a balanced plate.
Storage
Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F for 10–12 minutes to bring back that crispy texture. Freezing is not recommended as the potatoes can get soggy once thawed.
Crispy Garlic Parmesan Smashed Potatoes
Equipment
Ingredients
- 3 tablespoons extra-virgin olive oil divided
- 3 teaspoons salt divided
- 2 pounds small red or yellow potatoes washed
- 2 tablespoons butter melted
- 1 teaspoon garlic powder
- ½ teaspoon ground black pepper
- ⅓ cup Parmesan cheese grated
- parsley freshly chopped for garnish, optional
Instructions
- Preheat the oven to 425°F. Brush a large baking sheet with 2 tablespoons of the olive oil and set aside.
- Bring a large pot of water to a boil and add 2 teaspoons of salt. Add the potatoes and simmer for about 10 minutes or until fork-tender. Drain and dry with paper towels.
- Place the potatoes on the baking sheet and smash them to ½-inch thick using the bottom of a glass.
- Brush the smashed potatoes with the remaining tablespoon of olive oil.
- Bake for 15–20 minutes, or until golden brown on the bottom.
- Flip each potato. In a small bowl, combine the melted butter, remaining salt, garlic powder, and black pepper. Brush over the potatoes and sprinkle with Parmesan.
- Return to the oven for 8–10 minutes, or until the cheese is melted and golden.
- Serve warm with optional parsley garnish.
Notes
Chef Jenn’s Tips
- Use baby Yukon golds or red potatoes; they’re creamy, naturally buttery, and crisp up beautifully.
- You can line your baking sheet with parchment paper to help with cleanup but the potatoes may not get quite so crispy.
- Smashing with a flat-bottomed glass gives you even pressure and control; just be gentle!
- Want more flavor? Add a pinch of smoked paprika or dried rosemary to the garlic butter.
