Baked Smashed Potatoes With Garlic & Parmesan
Baked Smashed Potatoes With Garlic & Parmesan are oven-crisped baby potatoes, smashed and roasted with buttery garlic and real Parmesan for a golden, savory side that’s irresistible. Imagine shatteringly crisp edges, pillowy-soft centers, and an aroma that wraps your kitchen in pure comfort. These were my mom’s go-to for family dinners the kind of food we all reached for seconds, chatting and laughing around the table. What makes this recipe extra special? All the comfort food joy, but unbelievably simple no fancy skills needed, just real flavor and crunchy, cheesy perfection every time. Grab a baking sheet and join me for a cozy, can’t-stop-snacking potato moment you’re about to create something everyone will remember.
Why You’ll Love These Crispy Potatoes
- Ultra-crispy edges and fluffy centers: Each potato is smashed and baked until every edge is perfectly golden and shatteringly crisp, while the middle stays soft and pillowy absolutely irresistible!
- Garlic-Parmesan magic: The kitchen fills with the cozy aroma of roasted garlic and real Parmesan, melting into a savory crust that’s pure comfort in every bite.
- Nostalgic, crowd-pleasing comfort: They instantly remind you of family dinners and childhood gatherings something everyone can’t help but reach for, whether it’s a casual weeknight or a celebratory meal.
- Versatile for any occasion: These potatoes feel just as at home on a rustic Sunday table as they do served alongside holiday roasts, sure to create cherished moments.
- Confidence-boosting simplicity: The approachable technique means anyone can achieve crispy, restaurant-worthy potatoes at home try them and see why they’re featured right alongside our Crispy Homemade Roast Potatoes!
Ingredients You’ll Need
- Baby Yukon Gold or red potatoes
Tender and naturally creamy, these little potatoes are perfect for smashing. Their thin skins crisp up beautifully in the oven. - Olive oil
A splash of good olive oil helps every edge turn golden and crunchy, and carries the flavors of garlic and herbs. - Fresh garlic
Garlic brings a cozy, mouthwatering aroma that fills your kitchen as the potatoes bake. Finely minced for that savory punch in every bite. - Parmesan cheese
Real Parmesan turns melted and golden in the oven, leaving a crispy, salty crust that clings to each potato. - Butter
Melted butter adds extra richness, making every bite feel luxurious and homey. - Chopped fresh parsley
A sprinkle of fresh parsley gives a pop of color and a fresh herbaceous finish. - Salt and black pepper
Essential for bringing out the potato’s best flavor simple and satisfying. - Smoked paprika (optional)
For a subtle hint of smokiness and warmth, try a touch of smoked paprika. - Flavor add-ins (optional)
Toss in oregano, red pepper flakes, or your favorite seasoning blend for personalized flair.
How to Make Baked Smashed Potatoes With Garlic & Parmesan
- Boil the Potatoes: Start by simmering your baby potatoes in salted water until they’re perfectly fork-tender and the skins look slightly wrinkled. Let them cool for just a few minutes enough so you can gently handle them without a kitchen dance.
- Smash for Crispy Texture: Arrange your cooled potatoes on a parchment-lined baking sheet. Use the bottom of a sturdy glass or a potato masher to gently press each potato until it’s about half an inch thick you want them craggy and uneven for max crispiness.
- Drizzle with Garlic Oil & Parmesan: Mix olive oil, melted butter, minced garlic, and a sprinkle of smoked paprika in a bowl. Brush this garlicky goodness all over the smashed potatoes, then shower them with real Parmesan for that golden cheesy crunch.
- Bake Until Crispy: Slide the tray into a hot oven and bake until the edges are deep golden and audibly crisp. Don’t be afraid to broil briefly at the end if you crave even more crunch.
- Serve, Family-Style: Top with fresh parsley, set right on the table, and let everyone grab their own. For more cozy sides, peek at Crispy Smashed Carrots with Garlic they make a perfect pairing!
Tips for the Best Results
- Go for baby Yukon Gold or red potatoes. These varieties are naturally creamy inside and crisp up beautifully on the outside, making every bite just a little decadent.
- Par-boil, then cool before smashing. Letting the potatoes steam off their excess moisture after boiling gives you those golden, shatteringly crispy edges (the kind you’ll want to steal straight from the tray).
- Smash gently for max texture. Don’t worry if your potatoes crack or some break apart that’s where extra crunchy bits happen, and they’re always the first to disappear!
- Brush on the garlic oil generously. Getting every nook and cranny coated means more flavor and better browning, so don’t be shy.
- Prep ahead for weeknights. Boil and smash potatoes a day ahead; just add toppings and bake when you’re ready. Last-minute broiling brings back all that irresistible crisp.
Flavor Swaps & Fun Variations
Herb-Lover’s Dream: Try swapping parsley for rosemary, thyme, or chives for fragrant, garden-fresh potatoes. A little lemon zest mixed with the herbs brings a lovely brightness, especially for spring dinners.
Turn Up the Heat: Sprinkle a pinch of cayenne, chili flakes, or smoked paprika for a spicy, smoky twist. A dash of hot honey or sriracha drizzle at the end is utterly crave-worthy if you like a little kick.
Cheese, Please: Go beyond Parmesan! Pecorino, Asiago, or even a shredded sharp cheddar will melt and brown beautifully on top. For a dairy-free spin, use your favorite vegan “parmesan” or nutritional yeast.
Mediterranean Spin: Add kalamata olives, crumbled feta, or a sprinkle of za’atar for bold flavors. This take pairs perfectly with Greek Lemon Potatoes at your next gathering.
Comfort Combos: These potatoes are delicious with roasted veggies, classic baked chicken, or even as the base for a mini loaded potato bar pile on sour cream, scallions, and crispy bacon for extra fun.
Storage & Reheating Tips
- Fridge Storage: Let any leftover Baked Smashed Potatoes With Garlic & Parmesan cool completely, then store in an airtight container in the fridge. They’ll keep their cozy flavor and texture for up to 3 days.
- Maintaining Crispiness: Place potatoes on a baking sheet and reheat in a hot oven or toaster oven to bring back the crispy edges avoid the microwave, which can make them soft.
- Freezer-Friendly: For longer storage, freeze the potatoes on a tray first, then transfer to a freezer bag. They’ll keep well for about a month.
- Reheating from Frozen: Reheat directly from frozen in a hot oven until sizzling and golden again. There’s no need to thaw!
- Meal Prep Tip: Smash, season, and freeze before baking, then pop into the oven straight from the freezer whenever you need a comforting side.
Perfect Pairings
- Perfect with juicy steak: These crispy potatoes are positively dreamy alongside a sizzling Garlic Butter Steak with Parmesan Cream Sauce; every golden bite soaks up all that saucy richness.
- Cozy up with creamy orzo: Spoon your potatoes next to Garlic Butter Orzo with Mushrooms & Spinach for a comfort-food feast—think buttery, herby mouthfuls at a candlelit weeknight dinner.
- Add a green, crispy crunch: Pair with Crispy Oven Baked Green Beans with Parmesan to bring colorful balance and extra crunch to your plate.
- Vegetarian or party-perfect: Offer these alongside Crispy Garlic Mushroom Bites for a vegetarian spread that’s golden, garlicky, and guaranteed to please.
- Family-style gathering: Pile everything onto big platters these potatoes make any potluck or family supper feel special and welcoming.
Can I make baked smashed potatoes ahead of time?
Absolutely! You can boil and smash the potatoes the day before, then just add the garlic oil, Parmesan, and bake when you’re ready. It’s a cozy little timesaver for busy nights or holiday gatherings, and broiling at the end brings those crisp, golden edges right back.
What’s the best way to reheat leftover smashed potatoes?
To keep those irresistible crispy edges, reheat the potatoes on a baking sheet in a hot oven or toaster oven. Avoid the microwave, which softens the texture. In just a few minutes, they’ll taste almost as good as fresh-from-the-oven, golden and delicious.
Can I use other cheeses instead of Parmesan?
Yes, don’t be afraid to play! Pecorino, Asiago, or shredded sharp cheddar all melt beautifully and give their own homey flair. Even a vegan “parmesan” or a sprinkle of nutritional yeast works for a dairy-free twist totally adaptable to whatever’s in your fridge.
Do I need to peel the potatoes first?
No peeling needed here! The thin skins of baby Yukon Gold or red potatoes crisp up gorgeously in the oven, adding extra flavor and crunch. Plus, it keeps things rustic and less fussy—just how comforting food should feel.
Baked Smashed Potatoes With Garlic & Parmesan
Ingredients
Equipment
Method
- Fill a large pot with water and bring it to a rolling boil. Add a generous pinch of salt and drop in the baby potatoes. Cook them for about 15–20 minutes, or until they are fork-tender. Drain the potatoes and let them cool slightly so they are easier to handle.
- While the potatoes cool, preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease with olive oil to prevent sticking.
- Place the boiled potatoes on the prepared baking sheet. Using the bottom of a glass, potato masher, or fork, gently press each potato down to about ½-inch thick. Don’t worry if some break apart—those crispy edges are the best part!
- In a small bowl, mix olive oil, melted butter, minced garlic, salt, pepper, and smoked paprika. Brush the mixture generously over each smashed potato, ensuring they are well-coated. Sprinkle grated Parmesan evenly on top.
- Bake for 25–30 minutes, or until the potatoes are deep golden-brown and crispy on the edges. For extra crunch, broil for the last 2–3 minutes while watching closely to prevent burning.
- Remove from oven and immediately sprinkle with chopped parsley (and red pepper flakes if using). Serve hot with your favorite dipping sauce such as sour cream, garlic aioli, or sriracha mayo.
