These crispy garlic butter parmesan smashed potatoes are golden, crunchy on the outside, and soft and fluffy on the inside. Tossed with rich garlic butter, grated Parmesan cheese, and fresh herbs, they’re an easy potato side dish that’s perfect for weeknight dinners, holiday gatherings, BBQs, or special occasions.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Servings: 6
- Course: Side Dish
- Cuisine: American
- Difficulty: Easy
Ingredients
- 2 pounds (900g) baby Yukon Gold potatoes or baby red potatoes
- 3 tablespoons unsalted butter, melted
- 2 tablespoons extra virgin olive oil
- 4 garlic cloves, finely minced
- ¾ cup freshly grated Parmesan cheese
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning (optional)
- 1 tablespoon chopped fresh parsley
- Fresh thyme or rosemary for garnish (optional)
- Extra Parmesan for serving
Equipment
- Large pot
- Baking sheet
- Parchment paper
- Potato masher or heavy-bottomed glass
- Pastry brush
- Mixing bowl
Instructions
Step 1: Boil the Potatoes
Place the baby potatoes in a large pot and cover them with cold salted water. Bring to a boil over medium-high heat and cook for 15–20 minutes, or until the potatoes are fork tender.
Drain well and let them sit for about 5 minutes to remove excess moisture.
Step 2: Preheat the Oven
Preheat your oven to 425°F (220°C).
Line a baking sheet with parchment paper or lightly grease it with oil.
Step 3: Prepare the Garlic Butter
In a small bowl, combine:
- Melted butter
- Olive oil
- Minced garlic
- Garlic powder
- Salt
- Black pepper
- Italian seasoning
Mix until well combined.
Step 4: Smash the Potatoes
Arrange the boiled potatoes on the prepared baking sheet, leaving space between each one.
Using a potato masher or the bottom of a sturdy glass, gently press each potato until it’s about ½ inch thick. Be careful not to break them apart completely.
Step 5: Add Garlic Butter and Parmesan
Brush each smashed potato generously with the garlic butter mixture.
Sprinkle the grated Parmesan cheese evenly over the tops so it sticks to the butter.
Step 6: Bake Until Crispy
Bake for 25–30 minutes, or until the edges become deeply golden and crispy.
For extra crunch, switch the oven to broil for the last 2–3 minutes, watching carefully to prevent burning.
Step 7: Garnish and Serve
Remove from the oven and sprinkle with chopped fresh parsley, extra Parmesan, and fresh thyme or rosemary if desired.
Serve immediately while hot and crispy.
Pro Tips for the Crispiest Smashed Potatoes
- Use baby Yukon Gold potatoes for a creamy interior and naturally buttery flavor.
- Let the boiled potatoes dry for a few minutes before smashing to help them crisp up.
- Don’t overcrowd the baking sheet. Space allows hot air to circulate evenly.
- Freshly grated Parmesan melts and browns better than pre-shredded cheese.
- A combination of butter and olive oil creates richer flavor while promoting crispier edges.
- For maximum crispiness, bake on a heavy metal baking sheet.
Variations
Cheesy Garlic Smashed Potatoes
Add shredded mozzarella or sharp cheddar during the last 5 minutes of baking.
Spicy Version
Mix crushed red pepper flakes or cayenne pepper into the garlic butter.
Herb Parmesan Potatoes
Add fresh rosemary, thyme, oregano, or chives for extra flavor.
Bacon Parmesan Smashed Potatoes
Top with crispy bacon bits before serving.
Air Fryer Method
Cook at 400°F (200°C) for 18–20 minutes, flipping halfway if needed.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating
- Oven: 400°F for 10–12 minutes.
- Air Fryer: 375°F for 5–7 minutes.
- Avoid microwaving if you want to keep the potatoes crispy.
Make Ahead
Boil the potatoes up to 24 hours in advance. Refrigerate them, then smash, season, and bake just before serving.
What to Serve with Garlic Butter Parmesan Smashed Potatoes
These crispy smashed potatoes pair perfectly with:
- Grilled chicken
- Steak
- Roast beef
- Baked salmon
- Pork chops
- Roast turkey
- BBQ ribs
- Grilled vegetables
- Caesar salad
- Garlic aioli, ranch, or sour cream for dipping
Recipe Notes
- Baby Yukon Gold potatoes produce the creamiest texture.
- Fresh garlic delivers the best flavor.
- Freshly grated Parmesan creates the crispiest cheesy crust.
- Broiling for the final few minutes adds extra crunch.
- Serve immediately for the best texture and flavor.
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