Smashed Garlic-Parmesan Potatoes – Crispy, Buttery, and Irresistible

If you love crispy potatoes with a rich garlic-butter flavor and a cheesy twist, then smashed garlic-Parmesan potatoes will be your new favorite side dish. This recipe transforms humble baby potatoes into a golden, crunchy delight with a soft, fluffy interior. I remember making these for a Sunday roast, and they completely stole the spotlight! The key is to boil the potatoes first until tender, then smash them flat before roasting them with butter, garlic, and Parmesan. The result is a dish that’s rustic, comforting, and incredibly satisfying. Whether served alongside grilled meats, roasted chicken, or as a standalone snack, these smashed potatoes are always a hit. I once tried swapping butter for olive oil for a lighter version—it was just as delicious but slightly less rich. Let’s get into the details so you can make these perfectly crispy bites yourself.

Why You’ll Love This Recipe

These smashed garlic-Parmesan potatoes combine texture and flavor beautifully. They’re crispy on the outside, fluffy on the inside, and packed with savory goodness. The recipe is simple, affordable, and requires just a few everyday ingredients. They’re also a perfect make-ahead side dish for holidays or weeknight dinners. Once you try them, you’ll never go back to plain roasted potatoes again.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Baby potatoes – Small yellow or red potatoes work best since they hold their shape after boiling and crisp up perfectly when smashed.

Butter – Melted butter adds richness and helps achieve that golden-brown crisp. For a lighter version, substitute with olive oil.

Garlic – Fresh minced garlic gives the potatoes that irresistible aroma and punch of flavor. You can also use garlic powder if you prefer a milder taste.

Parmesan cheese – Adds a salty, nutty layer that turns beautifully crispy when baked. Freshly grated Parmesan melts better than pre-packaged.

Salt and black pepper – Essential for seasoning; these enhance all the other flavors.

Fresh parsley – Finely chopped parsley adds color and freshness to balance the richness.

Directions

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Boil the baby potatoes in salted water for about 15–20 minutes or until fork-tender. Drain and let them cool slightly.

Place the boiled potatoes on the prepared baking sheet. Using the bottom of a glass or a potato masher, gently press each potato until it flattens but remains intact. Melt the butter and mix it with minced garlic, salt, and pepper. Brush this mixture generously over each smashed potato.

Sprinkle grated Parmesan over the top of each potato. Roast in the oven for 20–25 minutes, or until the edges are crispy and golden brown. Once baked, garnish with fresh parsley and a light dusting of extra Parmesan if desired. Serve immediately while hot and crispy.

Equipment needed

Large pot
Baking sheet
Parchment paper
Potato masher or flat-bottomed glass
Pastry brush
Grater

Servings and timing

This recipe serves 4 people as a side dish.
Preparation time: 10 minutes
Boiling time: 20 minutes
Baking time: 25 minutes
Total time: Approximately 55 minutes

Storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or air fryer at 375°F (190°C) for 8–10 minutes until they regain their crispiness. Avoid microwaving, as it softens the texture. You can also freeze them before baking—just thaw and roast when ready to serve.

Variations and Customizations

Herb-Infused Potatoes – Add rosemary, thyme, or Italian seasoning for aromatic depth.

Spicy Parmesan Potatoes – Sprinkle red pepper flakes or a touch of cayenne for heat.

Cheesy Mix-Up – Combine Parmesan with mozzarella or cheddar for a gooier version.

Lemon-Garlic Twist – Add a squeeze of lemon juice and zest for brightness.

Vegan Option – Substitute butter with olive oil and use vegan Parmesan cheese.

Truffle Upgrade – Drizzle truffle oil over the potatoes before serving for an elegant flavor boost.

Smoked Paprika Crunch – Add a pinch of smoked paprika to the butter for color and a subtle smoky taste.

FAQs

Can I use larger potatoes?

Yes, just cut them in half before boiling and proceed with the same steps.

How do I make them extra crispy?

Let the potatoes dry completely after boiling and use a generous amount of butter or oil.

Can I boil the potatoes ahead of time?

Absolutely. Boil them a day before, refrigerate, and roast when ready.

What type of potato works best?

Baby Yukon Gold or red potatoes are ideal for texture and flavor.

Can I use pre-grated Parmesan?

Freshly grated is best, but pre-grated works if that’s what you have.

Are these gluten-free?

Yes, all ingredients are naturally gluten-free.

Can I make them in an air fryer?

Yes, air fry at 400°F (200°C) for 15–18 minutes until crisp.

How can I prevent them from sticking to the pan?

Use parchment paper or brush the baking sheet with butter or oil.

What can I serve with these?

They pair perfectly with steak, chicken, or grilled vegetables.

Can I use garlic powder instead of fresh garlic?

Yes, substitute ½ teaspoon of garlic powder per clove.

Conclusion

Smashed garlic-Parmesan potatoes are the perfect combination of crispy, creamy, and cheesy. They’re simple to make, full of flavor, and look as impressive as they taste. With just a handful of ingredients, you can turn basic potatoes into a restaurant-worthy side dish that complements almost any meal. Whether for a casual dinner or a festive occasion, these potatoes will always leave your guests asking for seconds. Once you try them, they’ll quickly become a staple in your kitchen rotation.