Crispy Smashed Potatoes with Garlic Parmesan
If you’re craving a side dish that’s irresistibly crunchy on the outside, tender on the inside, and bursting with flavor, look no further than Crispy Smashed Potatoes with Garlic Parmesan. This simple yet decadent recipe transforms humble baby potatoes into a golden masterpiece, coated with fragrant garlic and savory parmesan. Perfect for weeknight dinners, potlucks, or whenever you want a seriously satisfying snack, these potatoes bring comfort and crunch in every bite.
Why It’s Crowd-Pleasing
The magic of Crispy Smashed Potatoes with Garlic Parmesan lies in their texture and flavor combo. The crispy edges deliver a delightful crunch that contrasts beautifully with the creamy interior of the potato. Toss in the aromatic garlic and nutty parmesan, and you’ve got a dish that appeals to all ages and tastes. It’s one of those universally loved recipes that work well alongside everything from a casual grilled chicken to more elegant mains. Plus, it’s easy to customize and scale up for gatherings, making it a go-to crowd-pleaser.
What Goes Into Crispy Smashed Potatoes with Garlic Parmesan
- 1.5 pounds baby potatoes – The smaller size is perfect for smashing and yields crispy edges.
- 4 tablespoons olive oil – For roasting and adding richness.
- 4 cloves garlic, minced – Adds a punch of fragrant, savory flavor.
- 1/2 cup grated parmesan cheese – Provides a salty, nutty crust.
- Salt to taste – Enhances all the flavors.
- Black pepper to taste – Adds a subtle heat.
- Fresh parsley, chopped – For a bright, herbal finish.
Prep & Cook Tools
- Baking sheet – To roast the potatoes evenly.
- Large pot – For boiling the baby potatoes until tender.
- Potato masher or heavy-bottomed glass – To gently smash the potatoes.
- Mixing bowl – To toss the potatoes with garlic, oil, and parmesan.
- Spatula or tongs – For turning potatoes halfway through baking.
Cooking Crispy Smashed Potatoes with Garlic Parmesan: The Process
Step 1: Boil the Potatoes
Start by placing the baby potatoes in a large pot and covering them with cold water. Add a pinch of salt and bring to a boil. Let them simmer for about 15-20 minutes or until you can easily pierce them with a fork. Drain the potatoes and let them cool slightly so they’re safe to handle.
Step 2: Preheat the Oven
While the potatoes cool, preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper or lightly grease it with olive oil to prevent sticking.
Step 3: Smash the Potatoes
Place the boiled potatoes on the baking sheet, leaving space between each one. Using a potato masher or the bottom of a sturdy glass, gently press down on each potato until it’s about 1/2 inch thick. The goal is to flatten without completely mashing them.
Step 4: Season and Add Flavor
In a small bowl, mix the minced garlic with olive oil, salt, and pepper. Brush this garlicky oil mixture generously over each smashed potato. Then sprinkle the grated parmesan evenly on top, ensuring every potato gets a cheesy crust.
Step 5: Roast Until Crispy
Place the baking sheet in the preheated oven and roast for 20-25 minutes. About halfway through, use a spatula or tongs to carefully flip the potatoes to crisp up both sides. Keep an eye on them to avoid burning the garlic or cheese.
Step 6: Garnish and Serve
Once golden and crispy, remove the potatoes from the oven. Sprinkle with freshly chopped parsley for a pop of color and freshness. Serve immediately for the best crunch and flavor.
Dairy-Free/Gluten-Free Swaps
- Use nutritional yeast or a dairy-free parmesan alternative to keep the cheesy flavor without dairy.
- Olive oil is naturally gluten-free, so no changes needed there.
- Make sure garlic powder or any added seasoning is gluten-free if using pre-mixed spices.
- Fresh herbs like parsley are safe and add brightness without allergens.
Notes on Ingredients
- Baby Potatoes: Yukon Gold or red baby potatoes work beautifully for this recipe due to their creamy texture and thin skin. Avoid waxy potatoes as they won’t crisp as well.
- Olive Oil: Use extra virgin olive oil for the best flavor and health benefits. It helps the potatoes crisp up nicely while adding richness.
- Garlic: Fresh minced garlic is key to achieving that bold, aromatic flavor. You can adjust the amount based on your taste preference.
- Parmesan Cheese: Freshly grated parmesan melts and crisps better than pre-grated varieties, lending a superior texture and flavor.
- Parsley: Adds a fresh herbal note that balances the richness perfectly. You can substitute with chives or basil if preferred.
Storage & Reheat Guide
Storing: Store leftover Crispy Smashed Potatoes with Garlic Parmesan in an airtight container in the refrigerator for up to 3 days. The potatoes may lose some crispiness but will still taste delicious.
Reheating: To revive the crispiness, reheat the potatoes in a preheated oven at 400°F (200°C) for about 10 minutes or until they’re warmed through and crispy again. Avoid microwaving as it tends to make them soggy.
Crispy Smashed Potatoes with Garlic Parmesan Q&A
Can I use larger potatoes instead of baby potatoes?
While you can, baby potatoes are ideal because their size allows for even cooking and easy smashing. Larger potatoes may need longer boiling and baking times and can be more challenging to get crispy all around.
Is it possible to make these potatoes ahead of time?
Yes! You can boil and smash the potatoes a day ahead and store them in the fridge. When ready to serve, add the garlic oil and parmesan, then roast until crispy. This makes it a great prep-ahead side dish.
How do I make these extra crispy?
Make sure the potatoes are dry before smashing, and use enough olive oil to coat them well. Flipping halfway through baking ensures both sides crisp up beautifully. Using a hot oven at 450°F is also crucial for that golden crust.
Can I incorporate these potatoes into a main dish?
Absolutely! They pair wonderfully with chicken, beef, or fish. For example, they’re a fantastic side to dishes like Garlic Parmesan Chicken Tortellini Bake or Garlic Parmesan Chicken Meatballs With Marinara, adding a crispy, flavorful contrast.
Try These Next
- Garlic Parmesan Chicken Tortellini Bake – A creamy, comforting pasta bake loaded with cheesy goodness.
- Garlic Parmesan Chicken Meatballs With Marinara – Juicy meatballs simmered in a rich tomato sauce topped with parmesan.
- Roasted Brussels Sprouts with Balsamic Glaze – A tangy, sweet side packed with flavor.
- Creamy Avocado Pasta – A quick, dairy-free pasta dish that’s rich and satisfying.
Hungry for More?
If you love the combination of garlic and parmesan, you’re in for a treat with this recipe. The blend of crispy textures and rich flavors makes Crispy Smashed Potatoes with Garlic Parmesan a standout side that everyone will ask for again and again. Whether you’re serving a simple weeknight dinner or an impressive spread for guests, these potatoes deliver a delicious punch with minimal effort. Don’t hesitate to experiment with herbs and spices to make this your own signature dish.
The next time you’re searching for a quick, tasty, and satisfying side, grab those baby potatoes and get ready to enjoy one of the most delightful potato recipes around. Happy cooking!
Share on Pinterest
Crispy Smashed Potatoes with Garlic Parmesan
Ingredients
Equipment
Method
- Start by placing the baby potatoes in a large pot and covering them with cold water. Add a pinch of salt and bring to a boil. Let them simmer for about 15-20 minutes or until you can easily pierce them with a fork. Drain the potatoes and let them cool slightly so they’re safe to handle.
- While the potatoes cool, preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper or lightly grease it with olive oil to prevent sticking.
- Place the boiled potatoes on the baking sheet, leaving space between each one. Using a potato masher or the bottom of a sturdy glass, gently press down on each potato until it’s about 1/2 inch thick. The goal is to flatten without completely mashing them.
- In a small bowl, mix the minced garlic with olive oil, salt, and pepper. Brush this garlicky oil mixture generously over each smashed potato. Then sprinkle the grated parmesan evenly on top, ensuring every potato gets a cheesy crust.
- Place the baking sheet in the preheated oven and roast for 20-25 minutes. About halfway through, use a spatula or tongs to carefully flip the potatoes to crisp up both sides. Keep an eye on them to avoid burning the garlic or cheese.
- Once golden and crispy, remove the potatoes from the oven. Sprinkle with freshly chopped parsley for a pop of color and freshness. Serve immediately for the best crunch and flavor.
Notes
- Use extra virgin olive oil for the best flavor and crispiness.
- Reheat leftovers in a preheated oven at 400°F for 10 minutes to restore crispiness.
- Substitute parmesan with nutritional yeast for a dairy-free option.
- Make sure potatoes are dry before smashing to get extra crispy edges.
- Baby potatoes like Yukon Gold or red work best for this recipe.
