Baked Smashed Potatoes with Garlic & Parmesan are the ultimate side dish for potato lovers. Crispy, golden edges paired with a buttery, soft interior make each bite a perfect balance of textures. Infused with savory garlic, a sprinkle of Parmesan cheese, and a hint of smoked paprika, these potatoes bring irresistible flavor to any meal. Whether you’re serving them as a snack, side dish, or appetizer, these smashed potatoes are guaranteed to be a hit with family and guests alike.
Ingredients
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1 ½ pounds baby potatoes (red or Yukon Gold work best)
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3 tablespoons olive oil (California Extra Virgin Olive Oil recommended)
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3 cloves garlic, minced
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½ teaspoon salt
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½ teaspoon black pepper
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½ teaspoon smoked paprika (optional, for extra flavor)
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¼ cup grated Parmesan cheese
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2 tablespoons unsalted butter, melted
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2 tablespoons chopped fresh parsley (for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Boil the Potatoes: Fill a large pot with water and bring it to a rolling boil. Add a generous pinch of salt, then drop in the baby potatoes. Cook for about 15–20 minutes, or until the potatoes are fork-tender. Drain the potatoes and let them cool slightly for easier handling.
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Preheat the Oven: While the potatoes cool, preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil to prevent sticking and ensure even crisping.
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Smash the Potatoes: Place the boiled potatoes on the prepared baking sheet. Using the bottom of a glass, a potato masher, or a fork, gently press each potato down until it flattens to about ½-inch thick. Some may break apart, but that’s okay—those crispy edges are the best part!
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Prepare the Seasoning Mixture: In a small bowl, mix together the olive oil, melted butter, minced garlic, salt, pepper, smoked paprika (if using), and oregano. Brush this mixture generously over each smashed potato, making sure they are well-coated. Then, sprinkle the grated Parmesan cheese evenly over the potatoes.
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Bake the Potatoes: Place the baking sheet in the preheated oven and bake for 25–30 minutes, or until the potatoes turn golden brown and develop crispy edges. For extra crunch, turn on the broiler for the last 2–3 minutes, but keep a close eye on them to avoid burning.
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Finish and Serve: Remove the potatoes from the oven and immediately sprinkle with chopped fresh parsley and red pepper flakes (if using). Serve hot with your favorite dipping sauces, such as sour cream, garlic aioli, or spicy sriracha mayo.
Servings and Timing
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Servings: 4 servings
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Prep Time: 15 minutes
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Cook Time: 25-30 minutes
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Total Time: 40-45 minutes
Variations
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Cheese Options: Swap the Parmesan for other cheeses like sharp cheddar, mozzarella, or Gruyère for a different flavor profile.
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Herb Variations: Add fresh or dried herbs like thyme, rosemary, or oregano to the seasoning mixture for additional depth of flavor.
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Spicy Kick: For a spicy version, sprinkle some red pepper flakes or drizzle with a hot sauce of your choice before serving.
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Vegan Version: Use vegan butter and nutritional yeast instead of Parmesan for a dairy-free version.
Storage/Reheating
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Storage: Store leftover smashed potatoes in an airtight container in the refrigerator for up to 3 days.
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Reheating: Reheat in the oven at 375°F (190°C) for 10-12 minutes or until crispy. You can also reheat them in a skillet over medium heat to maintain the crunch.
FAQs
1. Can I use any type of potatoes for this recipe?
While baby red or Yukon Gold potatoes work best for their creamy interior and crispy exterior, you can use other small potatoes as well.
2. Can I make these potatoes ahead of time?
Yes, you can boil the potatoes ahead of time and store them in the fridge. When ready to serve, smash, season, and bake.
3. Can I make this recipe with regular-sized potatoes?
Yes, you can use larger potatoes. Just cut them into smaller chunks before boiling and flatten them to the same thickness.
4. Can I skip the broiling step?
The broiling step is optional, but it adds extra crispiness to the potatoes. If you prefer a less crispy result, you can skip this step.
5. Can I use sweet potatoes instead of regular potatoes?
Yes, sweet potatoes can be used, but they will have a different texture and flavor. Make sure to adjust the cooking time as sweet potatoes may need a little more time to soften.
6. Can I freeze these smashed potatoes?
You can freeze the potatoes after baking. Let them cool completely, then place them in a freezer-safe container or bag. When ready to serve, reheat them in the oven to regain their crispiness.
7. What dipping sauces go well with these potatoes?
These potatoes pair wonderfully with garlic aioli, sour cream, spicy sriracha mayo, or even a tangy ranch dip.
8. How do I prevent the potatoes from sticking to the pan?
Greasing the pan with olive oil or using parchment paper helps prevent sticking and ensures the potatoes crisp evenly.
9. Can I use a different oil for this recipe?
Yes, you can use other oils like avocado oil or vegetable oil in place of olive oil. Olive oil provides a nice flavor, but other oils work just as well for baking.
10. Can I add bacon to this recipe?
Yes! Crispy bacon bits sprinkled on top of the potatoes before baking would add an extra savory element to the dish.
Conclusion
Baked Smashed Potatoes with Garlic & Parmesan are the ultimate side dish, combining crispy edges with a buttery, cheesy interior. With just the right amount of seasoning and a delicious garlic-Parmesan finish, they’re perfect for any occasion, from casual family dinners to entertaining guests. Whether you’re dipping them in your favorite sauce or enjoying them on their own, these potatoes are sure to become a go-to recipe for every potato lover!
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Baked Smashed Potatoes With Garlic & Parmesan
- Total Time: 40–45 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
These Baked Smashed Potatoes With Garlic & Parmesan are the perfect side dish, featuring crispy edges, buttery softness, and a cheesy garlic kick. With simple ingredients like baby potatoes, Parmesan, garlic, and butter, they’re irresistible and a must-try for any potato lover.
Ingredients
1 ½ pounds baby potatoes (red or Yukon Gold work best)
3 tablespoons olive oil (California Extra Virgin Olive Oil recommended)
3 cloves garlic, minced
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon smoked paprika (optional, for extra flavor)
¼ cup grated Parmesan cheese
2 tablespoons unsalted butter, melted
2 tablespoons chopped fresh parsley (for garnish)
Instructions
Boil the Potatoes: Fill a large pot with water and bring to a rolling boil. Add a generous pinch of salt and drop in the baby potatoes. Cook for 15–20 minutes, or until fork-tender. Drain and let the potatoes cool slightly.
Preheat the Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease with olive oil to prevent sticking.
Smash the Potatoes: Place the boiled potatoes on the prepared baking sheet. Use the bottom of a glass, a potato masher, or a fork to gently press each potato down until it flattens to about ½-inch thick. It’s okay if some break apart—the crispy edges are the best part!
Season the Potatoes: In a small bowl, mix the olive oil, melted butter, minced garlic, salt, pepper, smoked paprika, and oregano. Brush this mixture generously over each smashed potato. Sprinkle grated Parmesan evenly on top.
Bake the Potatoes: Place the baking sheet in the preheated oven and bake for 25–30 minutes or until golden-brown and crispy on the edges. For extra crunch, turn on the broiler for the last 2–3 minutes, but keep a close eye to avoid burning.
Garnish and Serve: Remove from the oven and sprinkle with chopped fresh parsley and red pepper flakes (optional). Serve hot with your favorite dipping sauce like sour cream, garlic aioli, or spicy sriracha mayo.
Notes
Use small potatoes like baby red or Yukon Gold, which have a creamy texture inside and get crispy outside.
Don’t over-smash—flatten the potatoes just enough to create crispy edges.
Be generous with seasonings, including garlic, herbs, and cheese, for maximum flavor.
Bake at 425°F for the crispiest results. If you like extra crunch, broil the potatoes for a couple of minutes at the end.
Make-ahead option: Boil the potatoes in advance, store them in the fridge, then smash, season, and bake when ready to serve.
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
- Category: Appetizer
