Garlic Parmesan Smashed Potatoes

There's something almost magical about the moment when you press down on a hot potato and watch it collapse into a golden disk, the steam rising up to fog your glasses. I discovered these garlic Parmesan smashed potatoes on a rainy Sunday when I had a handful of red potatoes rolling around in my crisper drawer and absolutely no plan for dinner. What started as improvisation—roasting instead of boiling—turned into the kind of side dish that steals the show, crispy edges giving way to creamy centers loaded with garlic and cheese.

My best friend came over after a particularly rough week at work, and I threw these together almost without thinking. Watching her face light up when she tasted that combination of nutty Parmesan and roasted garlic made me realize that sometimes the simplest dishes hit hardest. She asked for the recipe immediately, and now her family makes these for every holiday dinner.

Ingredients

• Small red potatoes (1.5 lbs): The waxy flesh holds its shape beautifully during boiling and roasting, unlike russets which would turn mealy. I leave the skins on—they're part of the charm and add natural structure.
• Olive oil (3 tbsp): This is where the crispiness lives; don't skimp or use a light hand here.
• Garlic (4 cloves): Mince it finely so it distributes evenly and caramelizes rather than burns.
• Sea salt (1 tsp) and black pepper (½ tsp): Season generously—potatoes are blank canvases and need bold seasoning.
• Dried Italian herbs (½ tsp, optional): A small pinch adds an herbal whisper; I often use half this amount to let the garlic and cheese shine.
• Parmesan cheese (½ cup): Freshly grated makes an enormous difference; the pre-grated stuff has anti-caking agents that prevent proper browning.
• Fresh parsley (2 tbsp, optional): A burst of green at the end brightens everything and makes them feel intentional.

Instructions

Start the potatoes:

Preheat your oven to 425°F and line a baking sheet with parchment paper. Whole potatoes go into a large pot of cold, salted water—starting cold ensures even cooking from the inside out.

Boil until tender:

Bring the water to a boil and cook the potatoes for 15–20 minutes until a fork slides through easily. You want them cooked but still sturdy enough to handle the flattening.

Dry and arrange:

Drain the potatoes and let them sit in the hot pot for a minute to steam-dry; any surface moisture will prevent crisping. Space them apart on your prepared baking sheet, giving each one room to breathe.

Smash with intention:

Using the bottom of a glass or a potato masher, press each potato flat to about ½ inch thick. The uneven surface is intentional—it creates more edges to crisp up.

Coat with garlic mixture:

Whisk together olive oil, minced garlic, salt, pepper, and Italian herbs in a small bowl, then spoon or brush this mixture evenly over every smashed potato. The oil should pool slightly in the creases.

Shower with cheese:

Sprinkle Parmesan generously over each one—be generous, not timid. The cheese will melt and create a savory crust as it roasts.

Roast until golden:

Roast for 15–20 minutes until the edges are deep golden brown and the cheese is bubbling. You should see a few dark spots; that's where the magic happens.

Finish and serve:

Pull them from the oven, scatter fresh parsley on top if you're using it, and serve while they're still warm and crispy.

Pin it

There was a moment during a family gathering when my grandmother, who rarely compliments my cooking, took a second helping and nodded once—a gesture that meant more than any words could. These potatoes became the bridge between what she made decades ago and what I was creating in my own kitchen, honoring tradition while making something entirely my own.

Why Smashing Works Better Than Mashing

Traditional mashed potatoes are smooth and creamy, which is wonderful, but smashing creates something textually different: you're flattening the potatoes just enough to increase surface area while keeping them chunky and rustic. This approach means more potato comes into contact with the hot baking sheet, creating those irreplaceable crispy edges that make you want to eat them straight off the pan. The Parmesan doesn't disappear into a smooth cream—it stays visible and textural, catching the heat and developing those deeply browned, almost nutty patches that elevate this from simple to memorable.

The Garlic Question

Raw minced garlic scattered over the potatoes before roasting transforms as they cook: it mellows, sweetens, and develops an almost caramelized quality without ever tasting burnt or harsh. I've experimented with roasting the garlic separately, mixing it with oil beforehand, and adding it at different stages, and the simplest method—tossing it straight onto the oiled potatoes—somehow works best. The garlic roasts gently inside the protective coating of oil, staying tender while the Parmesan crisps all around it.

Make-Ahead Magic and Storage

One of the underrated gifts of this recipe is how well it handles being made in advance, which saved me countless times when hosting dinner parties. You can boil and smash the potatoes, coat them with the oil mixture, and refrigerate them on the baking sheet for up to 8 hours before roasting—just add 5 extra minutes to the cooking time since they'll be cold. Leftovers reheat beautifully in a 350°F oven for 8–10 minutes; they won't be quite as crispy as fresh, but they're still entirely worth eating.

• Don't add the Parmesan cheese until right before roasting, or it can become oddly dried out if it sits.
• If you're prepping ahead, keep the fresh parsley garnish separate and add it only after reheating.
• These pair unexpectedly well with breakfast eggs the next morning if you happen to have extras.

Pin it

These potatoes have become my answer to the question of what to bring to a potluck, what to make when someone's had a rough day, and what to cook when I want to feel accomplished in the kitchen without much fuss. They're the kind of side dish that reminds you that some of the best meals come together not from complexity, but from respecting simple ingredients and letting heat do its work.

Recipe Q&A

→ How do I get the potatoes crispy?

Pressing the boiled potatoes flat and roasting them at a high temperature creates a crispy outer layer while keeping the inside creamy.

→ Can I use other cheese instead of Parmesan?

Yes, Pecorino Romano or vegan cheese alternatives work well to provide a similar salty and savory flavor.

→ Is it necessary to peel the potatoes?

No, small red potatoes have thin skins that add texture and nutrients when left on.

→ What herbs complement this dish best?

Dried Italian herbs or fresh parsley enhance the flavor, adding aromatic and fresh notes.

→ How long should I roast the potatoes?

Roast at 425°F for 15–20 minutes until golden and crisp, with an optional broil for an extra 2–3 minutes.

→ Can I prepare this dish ahead of time?

Potatoes are best served immediately after roasting to maintain crispiness, but you can parboil them in advance.