Garlic Parmesan Smashed Potatoes: The Ultimate Crispy and Flavorful Side Dish

Few side dishes can rival the irresistible combination of crispy edges, fluffy centers, aromatic garlic, and rich Parmesan cheese. Garlic Parmesan Smashed Potatoes transform simple baby potatoes into a restaurant-worthy dish that pairs beautifully with grilled meats, roasted chicken, seafood, or even a fresh garden salad. Their rustic appearance, satisfying texture, and bold flavor make them a favorite for both weeknight dinners and holiday gatherings.

Unlike traditional mashed potatoes, smashed potatoes retain their shape while offering an incredible contrast between crunchy exteriors and soft, creamy interiors. Every bite delivers buttery garlic goodness complemented by the nutty richness of Parmesan and the freshness of herbs.

Why You’ll Love Garlic Parmesan Smashed Potatoes

This recipe is easy to prepare, requires only a handful of everyday ingredients, and produces impressive results. Since the potatoes are first boiled and then roasted, they become tender inside while developing beautifully crisp edges in the oven.

The addition of garlic butter infuses every potato with savory flavor, while freshly grated Parmesan creates a delicious golden crust. Fresh parsley adds brightness and balances the richness of the butter and cheese.

Whether you’re cooking for family, entertaining guests, or simply craving comfort food, these potatoes are guaranteed to be a crowd-pleaser.

Ingredients

• 2 pounds (900 g) baby Yukon Gold or baby red potatoes
• 3 tablespoons olive oil
• 3 tablespoons unsalted butter, melted
• 4 cloves garlic, finely minced
• ¾ cup freshly grated Parmesan cheese
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• 1 teaspoon Italian seasoning
• ½ teaspoon paprika (optional for color)
• 2 tablespoons chopped fresh parsley
• Extra Parmesan for serving

Kitchen Equipment

• Large pot
• Baking sheet
• Parchment paper
• Potato masher or sturdy glass
• Small mixing bowl
• Pastry brush or spoon
• Spatula

Step 1: Prepare the Potatoes

Wash the baby potatoes thoroughly under cold running water to remove any dirt. Leave the skins on, as they provide texture, help hold the potatoes together, and become wonderfully crispy during roasting.

Place the potatoes into a large pot and cover them with cold salted water.

Bring the water to a gentle boil over medium-high heat.

Cook for about 18–22 minutes, or until the potatoes are fork-tender. A knife should slide easily into the center without resistance.

Step 2: Drain and Dry

Drain the cooked potatoes carefully using a colander.

Allow them to sit for about 5 minutes so excess moisture evaporates. Dry potatoes roast much better and become significantly crispier in the oven.

Meanwhile, preheat your oven to 425°F (220°C).

Line a baking sheet with parchment paper or lightly grease it with oil.

Step 3: Make the Garlic Butter Mixture

In a small bowl, combine:

• Melted butter
• Olive oil
• Minced garlic
• Salt
• Black pepper
• Italian seasoning
• Paprika (if using)

Mix everything thoroughly until well combined.

This flavorful mixture will coat every potato and encourage even browning during roasting.

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