Crispy Garlic Parmesan Smashed Potatoes

Crispy Garlic Parmesan Smashed Potatoes are the kind of side dish that fits right in at weeknight dinners, summer BBQs, or holidays like Thanksgiving, Easter, and Christmas. They’re simple to pull together, look impressive on the table, and always get eaten fast. I like that they can be made ahead, reheated without losing their crunch, or even frozen and baked straight from frozen. It’s the kind of recipe that easily earns a spot in the weekly lineup.

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Prep Time: 10

Cook Time: 50

Total Time: 1

Servings:

Calories: 227kcal

Equipment

Ingredients

3 tablespoons extra-virgin olive oil divided
3 teaspoons salt divided
2 pounds small red or yellow potatoes washed
2 tablespoons butter melted
1 teaspoon garlic powder
½ teaspoon ground black pepper
⅓ cup grated Parmesan cheese
Freshly chopped parsley for garnish, optional

US Customary - Metric

Instructions

Preheat your oven to 425°F (220°C). Brush a large baking sheet with 2 tablespoons of olive oil and set aside.
3 tablespoons extra-virgin olive oil
Bring a large pot of water to a boil. Add 2 teaspoons salt and the potatoes. Simmer over medium heat for 15–20 minutes, or until fork-tender. Drain and pat dry with paper towels.
3 teaspoons salt, 2 pounds small red or yellow potatoes
Arrange the potatoes on the prepared baking sheet. Using the bottom of a glass or cup, gently press each potato down until it's about ½-inch thick.
Brush the tops of the smashed potatoes with the remaining 1 tablespoon of olive oil. Bake for 15–20 minutes, or until the bottoms are golden brown.
Flip the potatoes. In a small bowl, mix melted butter with 1 teaspoon salt, garlic powder, and black pepper. Brush over each potato. Sprinkle generously with Parmesan. Return the potatoes to the oven for another 8–10 minutes, or until the cheese is golden and crispy.
2 tablespoons butter, 1 teaspoon garlic powder, ½ teaspoon ground black pepper, ⅓ cup grated Parmesan cheese
Sprinkle with chopped parsley and adjust seasoning if needed. Serve warm and enjoy!
Freshly chopped parsley

Notes

Heat the Oven First: Starting with a fully preheated oven is crucial for achieving crispy edges from the beginning.
Choose the Right Potatoes: Small red potatoes or fingerling potatoes are ideal, as they hold their shape well.
Start in Cold Water: Place the potatoes in cold water before bringing them to a boil, allowing them to cook evenly from the inside out.
Oil the Baking Sheet Generously: That first layer of olive oil ensures the bottoms are crisp without sticking.
Use Parchment Paper if Needed: If you're not using a nonstick pan, a sheet of parchment paper can help prevent sticking while still allowing browning underneath.
Flip once for Even Texture: Flipping helps both sides get golden and gives the butter and cheese a chance to crisp up.
Add Herbs Before the Final Bake: A sprinkle of chopped rosemary or thyme adds extra flavor and gives the kitchen a cozy, savory aroma.
Try a Paprika or Chili Flake Finish: For a hint of heat or smoky depth, dust the tops with smoked paprika or chili flakes just before the final bake for maximum flavor.

Nutrition

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