Baked Smashed Potatoes With Garlic & Parmesan Recipe

Introduction

Baked smashed potatoes with garlic and Parmesan are a crispy, flavorful side dish that’s easy to prepare and sure to please any crowd. These golden bites deliver a perfect balance of tender potato and crunchy edges, enhanced by savory garlic and cheesy goodness.

Ingredients

• 1 ½ pounds baby potatoes (red or Yukon Gold work best)
• 3 tablespoons olive oil (California Extra Virgin Oil recommended)
• 3 cloves garlic, minced
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika (optional, for extra flavor)
• ¼ cup grated Parmesan cheese
• 2 tablespoons unsalted butter, melted
• 2 tablespoons chopped fresh parsley (for garnish)

Instructions

1. Step 1: Fill a large pot with water and bring it to a rolling boil. Add a generous pinch of salt and drop in the baby potatoes. Cook for 15–20 minutes, or until fork-tender. Drain and let cool slightly for easier handling.
2. Step 2: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with olive oil to prevent sticking and ensure even crisping.
3. Step 3: Place the boiled potatoes on the baking sheet. Using the bottom of a glass, a potato masher, or a fork, gently flatten each potato to about ½-inch thick. Some breaking apart is fine; crispy edges are delicious.
4. Step 4: In a small bowl, combine olive oil, melted butter, minced garlic, salt, pepper, and smoked paprika if using. Brush this mixture generously over each smashed potato. Then sprinkle evenly with grated Parmesan cheese.
5. Step 5: Bake in the preheated oven for 25–30 minutes until golden brown with crispy edges. For extra crunch, broil for 2–3 minutes at the end, watching carefully to prevent burning.
6. Step 6: Remove from oven and immediately sprinkle with chopped fresh parsley. Serve hot with your favorite dipping sauce like sour cream, garlic aioli, or spicy sriracha mayo.

Tips & Variations

• For an herby twist, add fresh or dried oregano to the garlic oil mixture before brushing.
• Use fingerling potatoes for a different shape and texture.
• Try swapping Parmesan for Pecorino Romano for a sharper flavor.
• Double the garlic for a more pronounced garlicky taste.

Storage

Store leftover smashed potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 375°F (190°C) oven for about 10 minutes to restore crispiness. Avoid microwaving as it can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular potatoes instead of baby potatoes?

Yes, but baby potatoes cook faster and are easier to handle for smashing. If using larger potatoes, cut them into smaller chunks and adjust boiling time accordingly.

Is it necessary to boil the potatoes before smashing?

Boiling is essential to cook the potatoes through before smashing and baking. This ensures a tender inside while achieving crispy edges during baking.

Baked Smashed Potatoes With Garlic & Parmesan Recipe

Print Recipe

★★★★★

4.9 from 117 reviews

These Baked Smashed Potatoes with Garlic & Parmesan are a crispy, flavorful side dish perfect for any meal. Baby potatoes are boiled until tender, gently smashed, and then generously coated with a garlic, butter, and olive oil mixture before being baked to golden perfection and topped with Parmesan cheese and fresh parsley for a deliciously savory finish.

• Author: Amy
• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Potatoes

• 1 ½ pounds baby potatoes (red or Yukon Gold work best)

Seasoning & Coating

• 3 tablespoons olive oil (California Extra Virgin recommended)
• 3 cloves garlic, minced
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika (optional, for extra flavor)
• 2 tablespoons unsalted butter, melted
• ¼ cup grated Parmesan cheese

Garnish

• 2 tablespoons chopped fresh parsley
• Optional: red pepper flakes (for garnish)

Instructions

1. Boil the Potatoes: Fill a large pot with water and bring to a rolling boil. Add a generous pinch of salt, then add the baby potatoes. Boil them for 15–20 minutes or until fork-tender. Drain and allow to cool slightly for easier handling.
2. Preheat the Oven: While the potatoes cool, preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease with olive oil to prevent sticking and ensure even crisping.
3. Smash the Potatoes: Place the boiled potatoes on the prepared baking sheet. Using the bottom of a glass, potato masher, or fork, gently press each potato down to about ½-inch thickness. Some may break apart, which will add to the crispy edges.
4. Prepare the Coating Mixture: In a small bowl, combine olive oil, melted butter, minced garlic, salt, pepper, smoked paprika, and oregano. Brush this mixture generously on each smashed potato, making sure they are well-coated. Sprinkle grated Parmesan cheese evenly over the potatoes.
5. Bake for Crispiness: Bake in the preheated oven for 25–30 minutes, or until potatoes are golden brown with crispy edges. For extra crunch, broil the potatoes for the last 2–3 minutes, watching closely to prevent burning.
6. Garnish and Serve: Remove from oven and immediately sprinkle with chopped fresh parsley and optional red pepper flakes. Serve hot with your favorite dipping sauce such as sour cream, garlic aioli, or spicy sriracha mayo.

Notes

• For best results, use small baby potatoes like red or Yukon Gold varieties.
• Smoked paprika is optional but adds a nice smoky flavor layer.
• Watch closely during broiling to prevent burning as this step is quick.
• These potatoes are best served fresh from the oven to maintain crispiness.
• Can be paired with a variety of dipping sauces to suit your taste.

Keywords: smashed potatoes, baked potatoes, garlic potatoes, parmesan potatoes, crispy potatoes, side dish