These Garlic Parmesan Smashed Potatoes Will Steal The Show! Recipe

I whipped up Smashed Potatoes With Dip that come out impossibly crispy on the outside and pillowy soft inside, and I’m not sharing them.

I’m obsessed with these Garlic Parmesan smashed potatoes. I love the way the garlic and Parmesan cheese pair with crunchy edges and pillowy centers.

I’ll eat them straight off the tray and call it dinner. They’re the kind of Smashed Potatoes With Dip that disappear faster than you expect.

Bring them to a cookout and they’re always listed among the Best Sides For A Cookout. No fuss, just big, stupid flavor that makes every burger or steak better.

And yeah, I’ll fight you for the last one. Pure, ridiculous potato joy.

I never get tired of that salty, cheesy crunch.

Ingredients

• Basically baby potatoes: creamy insides with crispy edges, totally comforting.
• Olive oil: helps get that golden crunch and keeps them from sticking.
• Butter: adds silky richness and makes every bite feel indulgent.
• Garlic: bright, punchy bite that makes the whole dish sing.
• Parmesan: salty, nutty crust that gives awesome savory crunch.
• Kosher salt: brings out natural potato sweetness, use to taste.
• Black pepper: quick kick that wakes up the mild potatoes.
• Parsley: fresh green notes, it lightens things up nicely.
• Red pepper flakes: optional heat, adds a fun, sneaky warmth.
• Lemon zest: plus bright zing that cuts through the richness.

Ingredient Quantities

• 1 1/2 to 2 pounds baby potatoes, washed (Yukon gold or red work best)
• 2 to 3 tablespoons olive oil, plus more if needed
• 2 tablespoons unsalted butter, melted
• 3 cloves garlic, minced (about 1 tablespoon)
• 1/2 cup grated Parmesan cheese, packed
• 1 teaspoon kosher salt, or to taste
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons fresh parsley, chopped (or 1 tablespoon dried)
• 1/4 teaspoon red pepper flakes, optional for a little heat
• Fresh lemon zest from 1/2 lemon, optional but brightens it up

How to Make this

1. Preheat oven to 450°F and line a large baking sheet with parchment paper or lightly oil it so the potatoes wont stick.

2. Place the baby potatoes in a pot and cover with cold water. Add a pinch of salt, bring to a boil, and simmer until fork tender, about 12 to 15 minutes depending on size. Drain well.

3. While they drain, mix 2 to 3 tablespoons olive oil, melted butter, minced garlic, 1/2 teaspoon black pepper, and 1 teaspoon kosher salt in a small bowl. Reserve a little oil if you want to drizzle later.

4. Arrange the potatoes on the prepared sheet with space between them. Use a heavy spatula, potato masher, or bottom of a cup to press each potato down until it is about 1/4 inch thick and the skin splits. Dont over-smash or theyll fall apart.

5. Brush or spoon the garlic butter and oil mixture over each smashed potato, getting some into the cracks. If some look dry, add a touch more olive oil.

6. Sprinkle the packed 1/2 cup grated Parmesan evenly over the potatoes, then scatter the optional 1/4 teaspoon red pepper flakes if you want heat.

7. Bake at 450°F for 20 to 25 minutes until edges are golden and crispy. For extra crispness, turn on the broiler for 1 to 2 minutes but watch closely so the cheese doesnt burn.

8. Remove from oven and immediately sprinkle with chopped fresh parsley, the zest from 1/2 lemon, and an extra pinch of kosher salt if needed.

9. Let cool for 2 to 3 minutes so they firm up, then transfer to a serving plate. Serve warm with your favorite dip or sour cream.

10. Leftovers reheat great in a hot oven or air fryer to bring back the crisp. Store in the fridge up to 3 days.

Equipment Needed

1. Large baking sheet (lined with parchment or lightly oiled)
2. Large pot with lid for boiling the potatoes
3. Colander to drain the potatoes
4. Heavy spatula or potato masher or the bottom of a sturdy cup to smash them
5. Small bowl for mixing olive oil, butter and garlic
6. Pastry brush or spoon to spread the garlic butter (a spoon works fine)
7. Cheese grater for the Parmesan and microplane for lemon zest (optional)
8. Oven mitts and tongs or a spatula to remove the hot sheet from the oven

FAQ

These Garlic Parmesan Smashed Potatoes Will Steal The Show! Recipe Substitutions and Variations

• Baby potatoes: use small fingerlings or new potatoes if you cant find Yukon or red; they crisp up the same and taste great.
• Olive oil: swap in avocado oil or melted ghee for a richer flavor, especially if you want higher smoke point.
• Parmesan cheese: try Pecorino Romano or Asiago for a sharper, saltier bite, or nutritional yeast if you’re going vegan.
• Fresh parsley: replace with chopped chives or basil for a different fresh note, or dried oregano if that’s what you have on hand.

Pro Tips

1) Dry the potatoes really well after boiling. Any leftover water will steam them in the oven and make them soft instead of crispy. I usually let them sit on a towel for 5 minutes and then give them a quick pat.

2) Smash gently and evenly. Press until about a quarter inch thick and the skin splits, but don’t go too far or some will turn into potato paste. If one looks fragile, leave it a bit thicker and it will still get crispy at the edges.

3) Get the oil and butter into the cracks. Spoon or brush, and then press the mixture into the crevices with the back of your brush or a spoon. That melted butter plus garlic in the cracks is what makes every bite flavorful.

4) For ultra crisp, use high heat and finish under the broiler for just 60 to 90 seconds. Watch like a hawk because cheese and garlic can burn in a second. If you have an air fryer, 3 to 5 minutes at 400 degrees will revive leftovers better than a microwave.