Garlic Parmesan Smashed Potatoes (Printable)
Golden baby potatoes boiled until tender, smashed flat, roasted until crispy, and finished with garlic butter, Parmesan, and fresh chives.
# What You’ll Need:
→ Potatoes
01 - 1.5 lbs baby Yukon Gold or red potatoes
02 - 1 tbsp kosher salt for boiling water
→ Garlic Butter
03 - 4 tbsp unsalted butter, melted
04 - 3 cloves garlic, finely minced
→ Topping
05 - 1/3 cup freshly grated Parmesan cheese
06 - 2 tbsp extra virgin olive oil
07 - 2 tbsp fresh chives, finely chopped
08 - Salt and freshly ground black pepper, to taste
# How-To Steps:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper or lightly grease it.
02 - Place potatoes in a large pot and cover with cold water. Add 1 tbsp kosher salt. Bring to a boil and simmer for 18–20 minutes, or until potatoes are fork-tender.
03 - Drain potatoes well and let them steam-dry for 2–3 minutes to remove excess moisture.
04 - Arrange potatoes on the prepared baking sheet. Using the bottom of a glass or potato masher, gently press each potato until about 1/2 inch thick.
05 - Mix melted butter and minced garlic in a small bowl. Brush generously over each smashed potato.
06 - Drizzle olive oil over the potatoes. Sprinkle with salt and black pepper.
07 - Roast in the oven for 20–25 minutes, or until edges are golden and crispy.
08 - Remove from oven, sprinkle with grated Parmesan, and return to oven for 2–3 minutes until cheese melts.
09 - Remove from oven, sprinkle with fresh chives, and serve immediately.
# Expert Tips:
01 -
- The texture contrast between the shattering crispy exterior and cloudlike interior is absolutely addictive
- Everything gets prepped in one pan and the garlic butter does double duty as both cooking fat and finishing glaze
02 -
- Don't skip the steam drying step after boiling, or you'll end up with soggy potatoes instead of crispy ones
- Press firmly but gently when smashing, enough to flatten without tearing the potatoes completely apart
03 -
- For ultimate crispiness, run under the broiler for 1 to 2 minutes after adding the Parmesan, watching closely so it doesn't burn
- Try Pecorino Romano instead of Parmesan if you want a sharper saltier finish that stands up to the garlic butter