Garlic Parmesan Smashed Potatoes (Printable version)

Roasted smashed red potatoes with garlic and Parmesan for a crispy, creamy, savory side dish.

# Ingredient list:

→ Potatoes

01 - 1.5 lbs small red potatoes, washed

→ Seasonings & Oil

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

→ Cheese & Garnish

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

# Directions:

01 - Set oven temperature to 425°F and prepare a baking sheet with parchment paper or light greasing.
02 - Place whole potatoes in a large pot, cover with cold water, add salt, bring to a boil and cook until fork-tender, about 15 to 20 minutes.
03 - Drain potatoes and allow to steam dry for 2 minutes; arrange them spaced apart on the baking sheet.
04 - Gently flatten each potato to approximately ½ inch thickness using the bottom of a glass or a potato masher.
05 - Combine olive oil, minced garlic, sea salt, black pepper, and Italian herbs; evenly brush or spoon over each smashed potato.
06 - Generously sprinkle freshly grated Parmesan over the potatoes.
07 - Bake in the preheated oven for 15 to 20 minutes until edges are crisp and golden brown.
08 - Remove from oven, sprinkle with chopped fresh parsley if desired, and serve immediately.

# Expert Tips:

01 -
  • They're ridiculously easy but look like you spent hours in the kitchen, which never gets old.
  • The contrast between the shattered, golden crust and the soft potato underneath is genuinely addictive.
  • You can make them ahead and reheat them without losing that textural magic.
02 -
  • Don't skip the steam-dry step after draining—water is the enemy of crispiness, and two minutes makes all the difference.
  • Fresh Parmesan changes everything; I learned this the hard way after years of wondering why mine never browned the way restaurant versions did.
  • If your potatoes aren't getting crispy enough, broil them for 2–3 minutes at the end, but stay in the kitchen and watch them—they can go from golden to burnt in seconds.
03 -
  • If you want extra crispiness bordering on shattered, broil for 2–3 minutes at the very end, but stay in the kitchen and keep your eyes on them—the line between golden and burnt is thin.
  • A pastry brush distributes the oil mixture more evenly than a spoon, which means more consistent results across all the potatoes.

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