These Garlic Parmesan Smashed Potatoes

Garlic Parmesan Smashed Potatoes

These Garlic Parmesan Smashed Potatoes are crispy, cheesy, and garlicky — the perfect side dish or appetizer. Baby potatoes are boiled until tender, smashed flat, then baked with garlic butter and parmesan until golden and crunchy.

Ingredients:

• 1 ½ pounds baby potatoes (Yukon gold or red work well)
• 3 tablespoons olive oil
• 3 tablespoons unsalted butter, melted
• 3–4 garlic cloves, minced
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon dried thyme or rosemary (optional)
• ½ cup freshly grated Parmesan cheese
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or foil.
2. Boil the potatoes:
   Place potatoes in a large pot, cover with salted water, and boil for 15–20 minutes or until fork-tender. Drain well.
3. Smash the potatoes:
   Place potatoes on the baking sheet. Use a fork, potato masher, or the bottom of a glass to gently press each one flat (about ½ inch thick).
4. Mix garlic butter:
   In a small bowl, combine olive oil, melted butter, minced garlic, salt, pepper, and herbs.
5. Brush and top:
   Generously brush each smashed potato with the garlic butter mixture. Sprinkle grated Parmesan evenly over the top.
6. Bake:
   Bake for 20–25 minutes, or until golden brown and crispy.
7. Garnish and serve:
   Sprinkle with fresh parsley and serve hot. Optional: add a squeeze of lemon for brightness.