I just nailed Garlic Parmesan Smashed Potatoes that get absurdly crispy on the outside and pillowy inside and are begging to be Smashed Potatoes With Dip, so keep scrolling.

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I can’t stop craving these Garlic Parmesan smashed potatoes. I love how they get stupidly crispy outside yet stay fluffy inside, and I seriously adore that salty Parmesan crust with punchy garlic.

They’re the snack I bring when I want everyone to shut up and eat, the kind of Smashed Potatoes With Dip that disappears first. I’m obsessed with dunking them like proper Potato Dippers, no shame.

But what I really love is how simple they feel while tasting rich and kind of indulgent. Share them at a backyard party and watch them vanish.

You’ll want to steal the batch.

Ingredients

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Small potatoes: crispy edges and creamy insides, perfect for smashing and snacking.
Olive oil: adds golden crunch and keeps things from sticking, simple and tasty.
Melted butter: rich, silky finish that makes each bite feel indulgent.
Garlic cloves: punchy aroma, gives that familiar savory kick you’ll crave.
Grated Parmesan: nutty, salty crust that browns beautifully on top.
Extra Parmesan for sprinkling: adds cheesy hits and visual appeal, always welcome.
Fresh parsley: bright herb freshness that cuts through the richness nicely.
Kosher salt: brings out potato flavor, makes everything actually taste right.
Black pepper: warm heat and bite, simple but necessary seasoning.
Smoked paprika: optional smoky warmth, adds color and subtle depth.
Red pepper flakes: optional heat bursts, great if you like a kick.
Chives: mild oniony pop for garnish, looks and tastes fresh.
Fresh lemon juice: basically a squeeze brightens flavors and lifts the whole dish.

Ingredient Quantities

1 1/2 to 2 pounds small potatoes (Yukon Gold or baby red)

3 tablespoons olive oil

2 tablespoons melted butter

3 garlic cloves, minced

1/2 cup finely grated Parmesan cheese, plus extra for sprinkling

2 tablespoons fresh parsley, chopped

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon smoked paprika, optional

1/4 teaspoon red pepper flakes, optional

1 tablespoon chopped chives, optional for garnish

1 teaspoon fresh lemon juice, optional (brightens the flavor)

How to Make this

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1. Preheat oven to 450°F and line a baking sheet with parchment or lightly oil it so the potatoes wont stick.

2. Rinse 1 1/2 to 2 pounds small potatoes and put them in a large pot; cover with cold water and add a pinch of salt. Bring to a boil and simmer until tender, about 15 to 20 minutes depending on size.

3. Drain the potatoes well and let them sit in the colander for a minute to steam dry so they crisp better.

4. Arrange the potatoes on the baking sheet and use the bottom of a glass or a potato masher to gently smash each one until 1/2 inch thick but still in one piece. some will break and that is fine.

5. In a small bowl mix 3 tablespoons olive oil, 2 tablespoons melted butter, 3 minced garlic cloves, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon smoked paprika (if using), and 1/4 teaspoon red pepper flakes (if using).

6. Brush or spoon that garlic butter oil mixture over each smashed potato, making sure the garlic gets into the little crevices; sprinkle 1/2 cup finely grated Parmesan evenly over the potatoes.

7. Bake in the preheated oven for 20 to 25 minutes, until edges are deep golden and crisp and the cheese is melted and slightly browned. Rotate the pan halfway if your oven cooks unevenly.

8. Remove from oven and immediately sprinkle with 2 tablespoons chopped parsley, extra Parmesan if you like, 1 tablespoon chopped chives for garnish, and drizzle 1 teaspoon fresh lemon juice over the top to brighten the flavors.

9. Let them rest a couple minutes so they firm up, then serve warm with your favorite dip.

10. Leftovers reheat great in a skillet or oven to keep them crispy; dont microwave or theyll get soggy.

Equipment Needed

1. Baking sheet (lined with parchment or lightly oiled)
2. Large pot with lid (for boiling the potatoes)
3. Colander (to drain and steam dry the potatoes)
4. Sturdy glass or potato masher (to gently smash the potatoes)
5. Small bowl and measuring spoons (to mix the garlic butter oil)
6. Pastry brush or spoon (to spread the oil mixture into crevices)
7. Fine grater (for the Parmesan)
8. Oven mitts and a spatula (for safely removing and serving the potatoes)

FAQ

Q: Can I use any kind of small potato for this recipe?

A: Yes, you can use baby red, Yukon Gold, or other small waxy potatoes. They hold their shape better after boiling. Russets will work but can fall apart more easily, so handle them gently.

Q: Do I have to boil the potatoes first?

A: Absolutely. Boiling until just fork tender makes smashing easy and gives that crispy outside with fluffy inside. If you skip boiling, they won't crisp up right or mash evenly.

Q: How do I get them extra crispy?

A: Make sure the potatoes are dry before smashing, don't overcrowd the baking sheet, and use a mix of olive oil and melted butter. Crank the oven to 425-450 F and flip halfway if needed. A little extra cheese on top helps too.

Q: Can I prep these ahead of time?

A: Yes. You can boil the potatoes a day ahead and keep them in the fridge. When ready, smash and bake. Do not smash them before refrigerating or they might get soggy.

Q: My garlic sometimes burns while baking. How do I avoid that?

A: Mince garlic fine and mix it into the butter and oil so it has protection. If you're worried, add half the garlic before baking and the rest right after they come out so it tastes fresher and won't burn.

Q: Any good variations or toppings?

A: Tons. Try swapping Parmesan for Pecorino or cheddar, add crispy bacon bits, drizzle with sour cream or pesto, or finish with lemon juice and chopped chives for brightness. Go easy on spicy add-ins if serving kids.

These Garlic Parmesan Smashed Potatoes Will Steal The Show! Recipe Substitutions and Variations

Potatoes (1 1/2 to 2 pounds small potatoes)
- Fingerling or baby yukon types work the same, or use small russets cut in half if thats what you got
- Sweet potatoes can be used for a sweeter twist, but roast a bit longer so they get tender
Parmesan (1/2 cup finely grated)
- Pecorino Romano or Asiago for a sharper, saltier bite
- Nutritional yeast for a dairy free, cheesy flavor (add a pinch more salt)
Garlic (3 cloves, minced)
- 1/2 to 1 teaspoon garlic powder in a pinch, but fresh gives better flavor
- Roasted garlic paste for a sweeter, mellow garlic note
Parsley (2 tablespoons fresh, chopped)
- Chopped cilantro or basil, both bring fresh herb notes (cilantro is stronger)
- Dried parsley if thats all you have, use about 1 teaspoon instead of fresh

Pro Tips

1. Parboil just until a fork slides in easily, then drain and let them sit uncovered for 5 minutes to steam dry. drier potatoes crisp way better in the oven and won’t steam under the cheese.

2. Use a mix of oil and butter, but brush oil first and save some melted butter to dot on top before baking. the oil helps high heat browning and the butter gives that rich flavor without burning too fast.

3. Press the garlic into the potato crevices with the back of your spoon after brushing the oil mixture on. little garlic bits that sit in the cracks get golden and crunchy instead of burning on the surface.

4. For extra crispness, give the pan a quick blast under the broiler for 1 to 2 minutes at the end while watching closely. then pull them out, sprinkle parsley and lemon, and let them rest a couple minutes so they firm up.

These Garlic Parmesan Smashed Potatoes Will Steal The Show! Recipe

Recipe by Jot Punji

0.0 from 0 votes

I just nailed Garlic Parmesan Smashed Potatoes that get absurdly crispy on the outside and pillowy inside and are begging to be Smashed Potatoes With Dip, so keep scrolling.

Servings

servings

Calories

351

kcal

Equipment: 1. Baking sheet (lined with parchment or lightly oiled)
2. Large pot with lid (for boiling the potatoes)
3. Colander (to drain and steam dry the potatoes)
4. Sturdy glass or potato masher (to gently smash the potatoes)
5. Small bowl and measuring spoons (to mix the garlic butter oil)
6. Pastry brush or spoon (to spread the oil mixture into crevices)
7. Fine grater (for the Parmesan)
8. Oven mitts and a spatula (for safely removing and serving the potatoes)

Ingredients

1 1/2 to 2 pounds small potatoes (Yukon Gold or baby red)
3 tablespoons olive oil
2 tablespoons melted butter
3 garlic cloves, minced
1/2 cup finely grated Parmesan cheese, plus extra for sprinkling
2 tablespoons fresh parsley, chopped
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon smoked paprika, optional
1/4 teaspoon red pepper flakes, optional
1 tablespoon chopped chives, optional for garnish
1 teaspoon fresh lemon juice, optional (brightens the flavor)

Directions

Preheat oven to 450°F and line a baking sheet with parchment or lightly oil it so the potatoes wont stick.
Rinse 1 1/2 to 2 pounds small potatoes and put them in a large pot; cover with cold water and add a pinch of salt. Bring to a boil and simmer until tender, about 15 to 20 minutes depending on size.
Drain the potatoes well and let them sit in the colander for a minute to steam dry so they crisp better.
Arrange the potatoes on the baking sheet and use the bottom of a glass or a potato masher to gently smash each one until 1/2 inch thick but still in one piece. some will break and that is fine.
In a small bowl mix 3 tablespoons olive oil, 2 tablespoons melted butter, 3 minced garlic cloves, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon smoked paprika (if using), and 1/4 teaspoon red pepper flakes (if using).
Brush or spoon that garlic butter oil mixture over each smashed potato, making sure the garlic gets into the little crevices; sprinkle 1/2 cup finely grated Parmesan evenly over the potatoes.
Bake in the preheated oven for 20 to 25 minutes, until edges are deep golden and crisp and the cheese is melted and slightly browned. Rotate the pan halfway if your oven cooks unevenly.
Remove from oven and immediately sprinkle with 2 tablespoons chopped parsley, extra Parmesan if you like, 1 tablespoon chopped chives for garnish, and drizzle 1 teaspoon fresh lemon juice over the top to brighten the flavors.
Let them rest a couple minutes so they firm up, then serve warm with your favorite dip.
Leftovers reheat great in a skillet or oven to keep them crispy; dont microwave or theyll get soggy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.