Garlic Parmesan Smashed Potatoes

There's something about the smell of garlic hitting hot oil that makes me slow down in the kitchen. One weeknight, I was rushing through dinner prep when I decided to roast some red potatoes instead of the usual boil-and-mash routine, and the transformation was instant—golden, crispy edges gave way to creamy centers, all dotted with melted Parmesan. It's become the side dish I reach for whenever I want something that feels special without the fuss.

I made these for a small dinner party last fall, and watched my friend sneak a third helping when she thought no one was looking. That's when I knew this recipe had staying power—it's the kind of side dish that quietly becomes the thing people ask about.

Ingredients

• Small red potatoes: The thin skin stays on and adds texture, plus they cook evenly without needing to be cut. Aim for roughly the same size so they finish together.
• Olive oil: Use something you'd actually taste—it's not a huge amount, so quality matters here.
• Fresh garlic: Minced, not pressed or jarred. It softens into the oil and becomes almost sweet when roasted.
• Sea salt and black pepper: Freshly ground pepper tastes completely different from the pre-ground stuff, and you'll notice it.
• Dried Italian herbs: Optional, but they add a whisper of flavor that makes people wonder what the secret is.
• Freshly grated Parmesan: This matters more than you'd think. Pre-shredded cheese has anti-caking agents that prevent proper melting and browning.
• Fresh parsley: A garnish that adds color and a bright, grassy note against the richness.

Instructions

Set up your oven and pan:

Preheat to 425°F and line your baking sheet with parchment paper or a light oil coating. This prevents sticking and makes cleanup almost laughable.

Boil the potatoes:

Place whole, unpeeled potatoes in cold salted water and bring to a boil. Cook for 15–20 minutes until a fork pierces them easily. The cold start ensures even cooking.

Steam-dry for texture:

Drain them and let them sit for just 2 minutes—this dries the surface slightly, which helps them get crispier in the oven.

Smash thoughtfully:

Using the bottom of a sturdy glass or a potato masher, gently press each potato until it's about ½ inch thick. You want them flattened but still mostly intact.

Create the garlic oil:

Mix olive oil, minced garlic, salt, pepper, and Italian herbs in a small bowl. Spoon or brush this mixture evenly over each potato.

Add the Parmesan:

Sprinkle grated cheese generously across all the potatoes. Don't hold back—it gets golden and creates little crispy edges.

Roast until golden:

Roast for 15–20 minutes until the potatoes are crisp and the tops are deep golden brown. You'll smell when they're ready.

Finish and serve:

Remove from the oven, scatter fresh parsley on top, and serve immediately while they're still warm and crunchy.

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What made me keep this recipe was watching my partner take one bite and immediately ask if there were leftovers. That quiet moment of satisfaction is why I come back to it again and again.

The Secret to Crispy Edges

The roasting method does heavy lifting here. By starting with boiled potatoes and finishing them in a hot oven with oil and cheese, you get a two-stage cook that creates texture you can't get any other way. The key is spacing them out on the baking sheet so heat can circulate and crisp every edge, not just the top.

Why Red Potatoes Matter

Red potatoes have thinner, waxy skin that doesn't need peeling and stays intact during cooking. They're also naturally slightly creamy inside without being mealy, which is exactly what you want for this dish. Their size consistency means everything finishes at the same time, which makes the whole process feel more like cooking and less like wrangling different textures.

Variations and Swaps

This recipe is flexible enough to adapt to what you have on hand or what you're craving. The base method stays the same, but you can play with the flavors and toppings.

• Swap Parmesan for Pecorino Romano for a sharper, more assertive cheese flavor.
• Use rosemary or thyme instead of Italian herbs if you want something more fragrant and woodsy.
• For extra crispiness, broil for 2–3 minutes at the end, watching carefully so the cheese doesn't burn.

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These potatoes have become my answer to the question of what to serve when you want something tasty but don't want to spend hours in the kitchen. They're proof that simple ingredients and a little attention to technique create something truly craveable.

Recipe FAQs

→ What type of potatoes are best for this dish?

Small red potatoes are ideal as they have a tender texture and hold their shape well when smashed.

→ How do you achieve a crispy exterior and creamy interior?

Boil potatoes until tender, then gently flatten and roast at a high temperature with olive oil and Parmesan to develop a crisp crust while keeping the inside soft.

→ Can I add other herbs to the seasoning?

Yes, dried Italian herbs or fresh thyme and rosemary work well to enhance the flavor alongside garlic and Parmesan.

→ Is it possible to make this dish dairy-free?

You can substitute Parmesan with a vegan cheese alternative or omit it for a dairy-free variation while retaining seasoning and roasting techniques.

→ What are some good dishes to serve with these potatoes?

They pair nicely with grilled meats, roasted vegetables, or a crisp green salad for a balanced meal.