Crispy Garlic Parmesan Smashed Potatoes | Easy Side Dish Recipe
Make crispy garlic parmesan smashed potatoes with golden edges and fluffy centers. An easy, flavorful side dish perfect for any meal!
Equipment
- Large pot
- Baking sheet
- Fork or flat-bottomed glass (for smashing)
- Mixing bowl
- Basting brush
Ingredients
- 2 lbs baby potatoes
- 3 tbsp unsalted butter, melted
- 2 tbsp olive oil
- 3 cloves garlic, minced
- ½ cup grated Parmesan cheese
- 1 tsp salt
- ½ tsp black pepper
- Fresh parsley or chives for garnish
Instructions
- Boil Potatoes: Place baby potatoes in a large pot of salted water. Boil until fork-tender, about 15–20 minutes.
- Drain & Cool: Drain potatoes and let cool slightly for easier handling.
- Smash Potatoes: Place potatoes on a baking sheet. Using a fork or flat-bottomed glass, gently press each potato until flattened but still intact.
- Prepare Garlic Butter: Mix melted butter, olive oil, and minced garlic. Brush generously over smashed potatoes.
- Add Parmesan: Sprinkle grated Parmesan evenly over the potatoes. Season with salt and pepper.
- Roast: Bake at 425°F (220°C) for 20–25 minutes, flipping halfway for even crispiness. Roast until golden and edges are crunchy.
- Garnish: Remove from oven and sprinkle with fresh parsley or chives.
- Serve: Enjoy hot as a side dish with meats, fish, or vegetarian mains.
Notes
- Use small baby potatoes for maximum crispiness.
- Flip halfway through roasting for even browning.
- Substitute olive oil for butter for a lighter version.
- Add herbs like rosemary or thyme for extra flavor.
- Store leftovers in fridge up to 3 days; reheat in oven to restore crispiness.