There’s something incredibly satisfying about transforming humble potatoes into a golden, crispy, flavor-packed side dish. I remember the first time I made these smashed potatoes—it was on a chilly weekend when I craved something comforting but a little different from the usual mashed or roasted varieties. I had some baby potatoes sitting in the pantry, a block of fresh parmesan in the fridge, and a bulb of garlic begging to be used. What came out of the oven was magic: crispy edges, soft and fluffy centers, and a garlicky, cheesy finish that made every bite irresistible.
These Crispy Garlic Parmesan Smashed Potatoes are everything you want in a side dish: easy, addictive, and guaranteed to disappear fast. Whether I serve them with roast chicken, grilled beef, or a simple green salad, they always steal the spotlight. The contrast between the crunchy outside and soft inside makes them a favorite even for picky eaters.
Why You Will Love This Recipe
You’ll love this recipe because it delivers bold flavor with minimal effort. It’s the kind of dish you can throw together without too much planning, but it still feels a little fancy thanks to the garlic and parmesan combination. Each bite has a perfect balance of crunch, saltiness, and earthy flavor. Plus, it’s baked—not fried—which means it’s lighter but still incredibly satisfying.
These smashed potatoes are also a great way to switch things up from your usual sides. They work beautifully at family dinners, potlucks, or even as an appetizer for gatherings. I’ve made them dozens of times, and they’ve never failed to impress.
Versatile
This recipe is incredibly adaptable. You can add fresh herbs like rosemary or thyme for an aromatic touch, drizzle with a lemon-herb butter for brightness, or even sprinkle with chili flakes for a little heat. It pairs well with just about any protein—from grilled chicken to baked fish. You can even turn them into a vegetarian main by topping them with a dollop of sour cream or a scoop of guacamole.
Affordable
One of the best things about this recipe is how budget-friendly it is. Baby potatoes, garlic, and parmesan are pantry staples in most kitchens. You don’t need any fancy tools or gourmet ingredients to pull this off, which makes it ideal for weeknight dinners or last-minute entertaining.
Ingredients for the Recipe
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1.5 lbs baby potatoes (red or gold)
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3 tablespoons olive oil
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3 garlic cloves, minced
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½ teaspoon salt
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¼ teaspoon black pepper
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½ teaspoon dried Italian herbs (optional)
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½ cup grated parmesan cheese
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1 tablespoon chopped fresh parsley (for garnish)
How to Prepare This Recipe
When it comes to side dishes that wow without the hassle, these Crispy Garlic Parmesan Smashed Potatoes are always at the top of my list. The process is simple but incredibly rewarding. The trick lies in boiling the potatoes until tender, gently smashing them, and then roasting them until golden and crispy. The combination of garlic and parmesan elevates the flavor, and the texture contrast keeps everyone reaching for more.
Whether you’re cooking for family or guests, this recipe is a guaranteed crowd-pleaser.
Step-by-Step Instructions for Preparation
1. Boil the Potatoes
Start by scrubbing the baby potatoes clean. Place them in a large pot and cover with cold water. Add a pinch of salt to the water for flavor. Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat slightly and continue cooking the potatoes for about 15–20 minutes, or until they are fork-tender. They should be soft enough to smash easily, but not falling apart.
2. Preheat the Oven
While the potatoes are boiling, preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with olive oil. This step helps ensure the potatoes crisp up and don’t stick to the tray.
3. Drain and Dry
Once the potatoes are tender, drain them well and let them sit for a couple of minutes to steam off excess moisture. Pat them dry with a clean kitchen towel or paper towel. The drier the potatoes, the crispier they’ll get in the oven.
4. Smash the Potatoes
Arrange the potatoes on the prepared baking sheet, leaving space between each one. Use the bottom of a glass, a potato masher, or a flat measuring cup to gently press down and flatten each potato. You want to break them open and flatten them, but keep them in one piece. The more surface area you create, the crispier they’ll become.
5. Make the Garlic Oil
In a small bowl, mix the olive oil with the minced garlic, salt, pepper, and dried Italian herbs if using. Stir well to combine. Drizzle or brush this garlic-infused oil generously over the smashed potatoes, making sure to coat each one thoroughly.
6. Roast Until Crispy
Place the tray in the preheated oven and roast the potatoes for 20 minutes. After 20 minutes, remove the tray and sprinkle the grated parmesan cheese evenly over the tops of the potatoes. Return the tray to the oven and roast for another 10–15 minutes, or until the edges are golden brown and crisp, and the cheese is melted and lightly browned.
7. Garnish and Serve
Once the potatoes are out of the oven, sprinkle them with fresh chopped parsley. Serve them hot and crispy, straight from the oven.
Quick and Easy
Even though the potatoes take some time to boil and roast, the actual hands-on work is minimal. You don’t need advanced techniques or special equipment. Once the prep is done, the oven does all the work. The garlic oil adds intense flavor with very little effort, and the parmesan creates a savory crust that keeps everyone coming back for seconds.
This recipe is easy enough for a beginner to master, yet impressive enough to serve at a dinner party.
Customizable
Feel free to experiment with different flavor profiles. Instead of Italian herbs, try paprika and cayenne for a smoky kick. Add a dollop of Greek yogurt or garlic aioli on top for extra creaminess. You could even toss in some chopped chives or green onions to add freshness.
If you’re avoiding dairy, you can skip the parmesan or substitute it with a dairy-free version. For a heartier version, top the smashed potatoes with a sprinkle of cooked turkey bacon bits or chicken ham crumbles just before serving.
Popular with Many People
No matter who I serve these to—friends, kids, or older relatives—they always get rave reviews. They’re naturally gluten-free and vegetarian-friendly (if parmesan is rennet-free), so they work well for a variety of diets. Because they’re baked and not fried, they also feel lighter while still delivering a satisfying crunch.
They pair beautifully with roasted meats, grilled vegetables, or even a fried egg on top for a brunch twist. This recipe is proof that you don’t need complex ingredients or a long prep list to create something people truly love.
PrintCrispy Garlic Parmesan Smashed Potatoes – Easy & Addictive Side Dish Everyone Will Love!
These Crispy Garlic Parmesan Smashed Potatoes are a simple yet irresistible side dish made with golden baby potatoes, fragrant garlic, and nutty parmesan cheese. With their crisp edges and tender insides, they’re a perfect addition to any meal. Easy to customize, budget-friendly, and always a hit at the table.
- Prep Time: 10
- Cook Time: 35
- Total Time: 45 minutes
- Yield: 4 1x
Ingredients
- 1.5 lbs baby potatoes (red or gold)
- 3 tablespoons olive oil
- 3 garlic cloves, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dried Italian herbs (optional)
- ½ cup grated parmesan cheese
- 1 tablespoon fresh chopped parsley (garnish)
Instructions
- Boil the Potatoes:
Scrub and rinse the baby potatoes. Place them in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over medium-high heat. Cook for 15–20 minutes, or until fork-tender. Drain and let them dry. - Preheat Oven:
Preheat your oven to 425°F (220°C). Line a baking tray with parchment paper or lightly grease with olive oil. - Smash the Potatoes:
Arrange the drained potatoes on the tray. Use a flat-bottomed glass or masher to gently press down and flatten each one, keeping them mostly whole. - Prepare the Garlic Oil:
In a small bowl, combine olive oil, minced garlic, salt, pepper, and Italian herbs. Mix well. - Season and Roast:
Brush or drizzle the garlic oil mixture evenly over the smashed potatoes. Roast in the oven for 20 minutes. - Add Parmesan:
Remove from the oven and sprinkle parmesan cheese over each potato. Return to the oven and roast for another 10–15 minutes, until golden and crispy. - Garnish and Serve:
Once out of the oven, sprinkle with chopped parsley and serve immediately.
Notes
To make them extra crispy, allow the potatoes to dry well before roasting.
Use freshly grated parmesan for the best flavor and melt.
For a dairy-free option, omit the cheese or use a dairy-free alternative.
Turkey bacon or chicken ham can be added as toppings after baking.
FAQs
Can I make these smashed potatoes ahead of time?
Yes, you can prepare the potatoes ahead by boiling and smashing them in advance. Simply store them in the refrigerator on the baking sheet, covered. When you’re ready to serve, brush them with the garlic oil, roast, and finish with parmesan just before serving. This method saves time and still delivers great texture.
What kind of potatoes work best for this recipe?
Baby red or gold potatoes are ideal because of their thin skins and creamy centers. They hold up well during boiling and roast beautifully. You can use larger potatoes if needed—just cut them into smaller chunks before boiling.
Can I use dried garlic instead of fresh?
While fresh garlic adds the most flavor, you can substitute with ½ teaspoon of garlic powder if needed. Mix it into the olive oil before brushing the potatoes.
How do I get them extra crispy?
For maximum crispiness, make sure the potatoes are dry before roasting, and don’t overcrowd the baking sheet. A hot oven (425°F or 220°C) is essential. You can also broil them for the last 2–3 minutes, but watch closely to avoid burning.
Are these freezer-friendly?
These are best enjoyed fresh. Freezing will change the texture, making them less crisp when reheated.