Garlic Parmesan Smashed Potatoes

The kitchen still smelled like butter when my sister called asking what I'd made for dinner that had everyone fighting over the last crispy piece. I'd thrown these together on a Tuesday night after finding a bag of baby potatoes lurking in the pantry, and something about smashing them flat changed everything about how they crisped up.

Last summer I made these for a backyard barbecue and watched three grown men hover around the baking sheet like teenagers, picking at the edges and debating whether the ones with extra cheese were superior to the ones with extra chives. They've become my what do I bring request for every potluck since.

Ingredients

• 1.5 lbs baby Yukon Gold or red potatoes: Baby potatoes have thinner skins and naturally creamier flesh than larger varieties, plus they cook faster and more evenly
• 1 tbsp kosher salt: Salting the boiling water aggressively is the only way to season the potatoes from the inside out
• 4 tbsp unsalted butter, melted: Unsalted butter lets you control the final salt level and melting it beforehand ensures even coverage on every smashed surface
• 3 cloves garlic, finely minced: Fresh garlic mellows beautifully when brushed onto the potatoes and roasted, creating a sweeter more aromatic flavor than raw garlic
• 1/3 cup freshly grated Parmesan cheese: Pre grated cheese has anti caking agents that prevent proper melting, so grate it yourself for that golden bubbly finish
• 2 tbsp extra virgin olive oil: The oil helps the edges achieve that restaurant style crunch while butter provides the flavor base
• 2 tbsp fresh chives, finely chopped: Chives add a mild onion brightness that cuts through the rich butter and cheese

Instructions

Get your oven ready:

Preheat to 425°F and line a large baking sheet with parchment paper for easier cleanup later

Boil the potatoes:

Place potatoes in a large pot, cover with cold water, add 1 tbsp kosher salt, and simmer 18 to 20 minutes until fork tender

Let them steam dry:

Drain well and let the potatoes sit for 2 to 3 minutes so excess moisture evaporates, which helps them crisp better in the oven

Smash them flat:

Arrange on the baking sheet and press each potato with the bottom of a glass or potato masher until about 1/2 inch thick

Make the garlic butter:

Mix melted butter and minced garlic in a small bowl, then brush generously over each smashed potato

Season and oil:

Drizzle olive oil over all the potatoes and sprinkle with salt and black pepper to taste

Roast until golden:

Bake for 20 to 25 minutes until edges are deeply golden and crispy

Add the cheese:

Remove from oven, sprinkle with grated Parmesan, and return for 2 to 3 minutes until melted and bubbling

Finish and serve:

Sprinkle fresh chives over the top and serve immediately while they're still hot and crispy

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My friend's six year old who normally survives on chicken nuggets asked for seconds and then proceeded to eat three more, declaring these the best potatoes ever while Parmesan dust coated her chin like a tiny gourmet food critic.

Getting That Perfect Crunch

The real secret is arranging the smashed potatoes with space between them so hot air can circulate. Crowding the pan creates steam and defeats the whole purpose, so use two baking sheets if needed.

Make Ahead Strategy

You can boil and smash the potatoes up to a day ahead, storing them covered in the refrigerator. Just brush with the garlic butter and pop them in the oven when you're ready to finish them.

Serving Ideas

These potatoes make any meal feel like a restaurant quality dinner, pairing beautifully with everything from weeknight roast chicken to holiday prime rib.

• Add a pinch of smoked paprika to the garlic butter for a subtle smoky depth
• Squeeze fresh lemon juice over the top right before serving to brighten all the rich flavors
• Swap chives for fresh parsley or scallions depending on what's in your garden

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There's something deeply satisfying about food that's both comforting and elevated all at once. Hope these become your new favorite way to serve potatoes.

Recipe Questions & Answers

→ What type of potatoes work best for smashing?

Baby Yukon Gold or red potatoes are ideal because their waxy texture holds shape during boiling while still becoming fluffy inside. Their thin skins don't require peeling, and smaller sizes cook evenly.

→ How do I get the crispiest results?

Boil potatoes until fork-tender but not falling apart. Let them steam-dry after draining to remove excess moisture. Arrange in a single layer without overlapping, and don't overcrowd the pan. A hot oven (425°F) is crucial for developing that golden crunch.

→ Can I prepare these ahead of time?

Boil and smash the potatoes up to a day in advance. Store them covered in the refrigerator. When ready to serve, brush with garlic butter and roast—add a few extra minutes since they're starting cold. Add cheese and chives after roasting.

→ What can I use instead of Parmesan?

Pecorino Romano offers a sharper, saltier profile. Aged Gouda adds smoky sweetness. For dairy-free options, try nutritional yeast for savory umami flavor or skip cheese entirely and finish with extra fresh herbs and flaky sea salt.

→ Why do my potatoes turn out soggy instead of crispy?

Soggy potatoes usually mean excess moisture wasn't removed. After boiling, drain well and let them sit for 2–3 minutes so steam evaporates. Don't skip the olive oil drizzle—it aids crisping. Avoid overlapping on the baking sheet, which traps steam.

→ Can I cook these on the stovetop instead?

Yes—after boiling and smashing, heat oil in a cast-iron skillet over medium-high. Fry smashed potatoes 3–4 minutes per side until golden and crispy. Drain on paper towels, then toss with garlic butter, cheese, and chives. Results are delicious but more hands-on.