Garlic Parmesan Smashed Potatoes (Print View)

Roasted red potatoes smashed and seasoned with garlic, olive oil, and Parmesan for a crispy, creamy side.

# What You'll Need:

→ Potatoes

01 - 1.5 lbs small red potatoes, washed

→ Seasonings & Oil

02 - 3 tablespoons olive oil
03 - 4 cloves garlic, minced
04 - 1 teaspoon sea salt
05 - ½ teaspoon freshly ground black pepper
06 - ½ teaspoon dried Italian herbs (optional)

→ Cheese & Garnish

07 - ½ cup freshly grated Parmesan cheese
08 - 2 tablespoons chopped fresh parsley (optional)

# How to Make:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or grease lightly.
02 - Place whole potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil and cook for 15 to 20 minutes until fork tender.
03 - Drain the potatoes and allow them to steam-dry for 2 minutes. Arrange on the prepared baking sheet, spacing evenly.
04 - Using the bottom of a glass or a potato masher, gently press each potato until about ½ inch thick.
05 - In a small bowl, combine olive oil, minced garlic, sea salt, black pepper, and Italian herbs if using. Brush evenly over smashed potatoes.
06 - Generously sprinkle freshly grated Parmesan cheese over each potato.
07 - Roast in the preheated oven for 15 to 20 minutes until potatoes are crisp and golden brown.
08 - Remove from oven, sprinkle with chopped fresh parsley if desired, and serve immediately.

# Expert Suggestions:

01 -
  • They taste like the fancy steakhouse version but take about 50 minutes from start to finish.
  • The crispy-creamy contrast is addictive, and Parmesan does something magical when it catches the heat.
  • Works with almost any main course and genuinely impresses people without requiring any special technique.
02 -
  • Freshly grated Parmesan melts and browns beautifully; pre-shredded cheese clumps and stays separate.
  • The steam-dry step after boiling genuinely makes a difference in how crispy the bottom gets.
  • Don't overcrowd the baking sheet or the potatoes will steam instead of roast.
03 -
  • Cold salted water for boiling ensures even cooking from the inside out and seasons the potatoes throughout.
  • Brush the garlic oil on rather than just spooning it for more even coverage and better contact with the heat.
  • Serve immediately—they're best when still warm with that contrast between crispy exterior and creamy inside.

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