There’s something magical that happens when you smash a perfectly boiled potato and roast it until golden. These Smashed Potatoes With Garlic & Parmesan have become my go-to side dish for everything from casual weeknight dinners to holiday feasts. The contrast between the crispy, golden exterior and the fluffy, tender interior creates an irresistible texture that will have everyone reaching for seconds. What makes these Smashed Potatoes With Garlic & Parmesan truly special is how the garlic-infused olive oil seeps into all those nooks and crannies, while the Parmesan creates a savory crust that’s absolutely addictive. The aroma that fills your kitchen while these are roasting is reason enough to make them tonight. Keep reading to discover how simple ingredients transform into something extraordinary with just a little technique and patience.
Why You’ll Love This Recipe
If you’ve ever struggled with potato side dishes that lack personality or end up soggy instead of crispy, these Smashed Potatoes With Garlic & Parmesan will solve all those problems in one delicious swoop. Unlike traditional roasted potatoes that can sometimes dry out or mashed potatoes that lack textural interest, this hybrid approach gives you the best of both worlds.
I still remember the first time I served these at a family gathering. My grandmother—who considers herself something of a potato connoisseur—was initially skeptical about “smashing” perfectly good potatoes. After one bite, she declared them “revelatory” and immediately asked for the recipe. That’s when I knew these Smashed Potatoes With Garlic & Parmesan were something special.
What I love most about this recipe is its incredible versatility. You can dress these potatoes up with fresh herbs and truffle oil for an elegant dinner party or keep them simple with just garlic and Parmesan for a comforting family meal. They pair beautifully with everything from a simple roast chicken to an elaborate holiday spread. And the leftovers? They make the most incredible breakfast hash the next morning.
Now, let’s get into exactly what you’ll need to create these irresistible Smashed Potatoes With Garlic & Parmesan in your own kitchen.
Ingredients
For the Base Recipe:
- 2 pounds baby potatoes – Look for potatoes that are similarly sized (about 1-2 inches in diameter) for even cooking. I prefer Yukon Gold for their naturally buttery flavor, but red potatoes work beautifully too. Their waxy texture holds together well when smashed, unlike starchier varieties that might fall apart.
- 3 tablespoons olive oil – Use a good quality extra virgin olive oil for the best flavor. The oil helps create that irresistible golden crust and carries the garlic flavor throughout the potatoes. In a pinch, you could substitute avocado oil for a higher smoke point, but you’ll miss some of the flavor complexity.
- 4 cloves garlic, minced – Fresh garlic is essential here; it infuses the oil and creates pockets of intense flavor throughout the Smashed Potatoes With Garlic & Parmesan. Pre-minced jarred garlic won’t provide the same aromatic quality.
- 1/2 cup freshly grated Parmesan cheese – Freshly grated Parmesan melts differently than pre-grated varieties and creates a more even coating. The nutty, salty flavor of real Parmigiano Reggiano elevates these potatoes, but a good domestic Parmesan works well too.
- 2 tablespoons fresh herbs (rosemary, thyme, or parsley) – Fresh herbs add brightness and visual appeal. Rosemary stands up well to roasting, while parsley added at the end brings freshness. Dried herbs can work in a pinch (use 2 teaspoons), but they won’t provide the same aromatic quality.
- Salt and freshly ground black pepper – Kosher salt is ideal for seasoning the boiling water and finishing the potatoes. Be generous here – potatoes absorb salt well and proper seasoning makes all the difference.
For Dietary Restrictions:
- Dairy-free option: Replace Parmesan with nutritional yeast for a similar umami flavor.
- Vegan option: Use nutritional yeast and add 1 tablespoon of breadcrumbs mixed with 1/2 teaspoon garlic powder for texture.
- Gluten-free: This recipe is naturally gluten-free, just ensure your Parmesan doesn’t contain anti-caking agents with gluten.
How to Make Smashed Potatoes With Garlic & Parmesan
Step 1: Prepare the Potatoes
- Place the baby potatoes in a large pot and cover with cold water. Add 1 tablespoon of salt to the water.
- Bring to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes, until the potatoes are tender but not falling apart. You should be able to easily insert a fork, but the potatoes should still hold their shape.
- While the potatoes are boiling, preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Step 2: Smash and Season
- Drain the potatoes thoroughly and let them dry for about 5 minutes. This allows excess moisture to evaporate, which is crucial for achieving maximum crispiness.
- Transfer the potatoes to the prepared baking sheet, spacing them evenly.
- Using the bottom of a glass or a potato masher, gently press down on each potato until it’s flattened to about 1/2-inch thickness. The edges should break open slightly, but the potato should still hold together. The more texture on the surface, the more crispy edges you’ll create!
- In a small bowl, combine the olive oil and minced garlic. Brush or drizzle this mixture generously over each smashed potato, making sure the garlic bits are distributed evenly.
- Season liberally with salt and freshly ground black pepper. Remember, these Smashed Potatoes With Garlic & Parmesan need proper seasoning to shine.
Step 3: First Roast
- Place the baking sheet in the preheated oven and roast for 20 minutes. The potatoes should start to turn golden around the edges.
- Remove from the oven and sprinkle the grated Parmesan cheese evenly over each potato. The partially-roasted surface will help the cheese adhere better.
Step 4: Final Roast
- Return the potatoes to the oven and continue roasting for another 10-15 minutes, until the Smashed Potatoes With Garlic & Parmesan are deeply golden and crispy, with the cheese melted and starting to brown.
- The visual cue you’re looking for is a rich golden-brown color on the highest points of the potatoes, with the cheese forming a crispy crust.
- Remove from the oven and immediately sprinkle with fresh herbs. The residual heat will release their aromatic oils.
Step 5: Serve
- Allow the Smashed Potatoes With Garlic & Parmesan to cool for just 2-3 minutes before serving. This brief rest allows the crust to set and makes them easier to remove from the baking sheet.
- Transfer to a serving platter and enjoy while hot and crispy!
Variations
1. Mediterranean Smashed Potatoes
Transform these Smashed Potatoes With Garlic & Parmesan with the flavors of the Mediterranean by adding 1/4 cup crumbled feta cheese in place of half the Parmesan, and finishing with chopped kalamata olives, lemon zest, and fresh oregano. The tangy feta and briny olives create a beautiful contrast with the crispy potatoes.
2. Loaded Baked Potato Style
Turn your Smashed Potatoes With Garlic & Parmesan into mini loaded potatoes by topping them with shredded cheddar instead of Parmesan, and finishing with crispy bacon bits, a dollop of sour cream, and sliced green onions. It’s like having all the flavors of a loaded baked potato in each bite-sized piece!
3. Truffle Herb Luxury
For a special occasion version of Smashed Potatoes With Garlic & Parmesan, drizzle with 1 tablespoon of truffle oil before the final roast, then finish with freshly chopped chives and a sprinkle of flaky sea salt. The earthy truffle flavor elevates this humble dish to restaurant-quality status.
4. Spicy Southwest
Add some heat to your Smashed Potatoes With Garlic & Parmesan by mixing 1 teaspoon of chipotle powder into the olive oil mixture, using Cotija cheese instead of Parmesan, and garnishing with chopped cilantro and a squeeze of lime after roasting. Perfect alongside grilled meats or as part of a festive spread.
5. Seasonal Herb Garden
Adapt your Smashed Potatoes With Garlic & Parmesan to the seasons by changing up the herb mixture. In spring, use a combination of fresh dill and chives; summer calls for basil and oregano; fall is perfect for sage and thyme; and winter works beautifully with rosemary and parsley. This simple change keeps the recipe fresh throughout the year.
6. Asian-Inspired Twist
Create an unexpected flavor profile by brushing your potatoes with a mixture of sesame oil and minced garlic, skipping the Parmesan, and finishing with a sprinkle of everything bagel seasoning, sliced scallions, and a drizzle of sriracha mayo. The combination of sesame, garlic, and spice creates an addictive variation on the classic Smashed Potatoes With Garlic & Parmesan.
Smashed Potatoes With Garlic & Parmesan
Equipment
- Large pot
Ingredients
For the Base Recipe:
- 2 pounds baby potatoes – Preferably Yukon Gold or red potatoes similar in size (1-2 inches in diameter).
- 3 tablespoons olive oil – Extra virgin for best flavor.
- 4 cloves garlic minced – Fresh garlic recommended.
- 1/2 cup freshly grated Parmesan cheese – Freshly grated melts better.
- 2 tablespoons fresh herbs rosemary, thyme, or parsley – Adds brightness.
- Salt and freshly ground black pepper – To taste.
For Dietary Restrictions:
- Dairy-free option: Replace Parmesan with nutritional yeast.
- Vegan option: Use nutritional yeast and add 1 tablespoon of breadcrumbs mixed with 1/2 teaspoon garlic powder.
- Gluten-free: Naturally gluten-free; ensure Parmesan is free from gluten-containing anti-caking agents.
Instructions
Prepare the Potatoes:
- Place baby potatoes in a large pot and cover with cold water. Add 1 tablespoon of salt.
- Bring to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes, until tender but firm.
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
Smash and Season:
- Drain potatoes and let them dry for about 5 minutes.
- Transfer to the baking sheet, spacing them evenly.
- Using a potato masher or flat-bottomed glass, gently press each potato to about 1/2-inch thickness.
- In a small bowl, mix olive oil and minced garlic. Brush this mixture over each potato.
- Season with salt and freshly ground black pepper.
First Roast:
- Roast in the preheated oven for 20 minutes, until edges start to turn golden.
- Remove from oven and sprinkle grated Parmesan evenly over each potato.
Final Roast:
- Return to oven and roast for another 10-15 minutes, until potatoes are deeply golden and crispy, and cheese is melted and starting to brown.
- Remove from oven and immediately sprinkle with fresh herbs.
Serve:
- Let potatoes cool for 2-3 minutes to allow the crust to set.
- Transfer to a serving platter and serve hot.
Notes
-
Variations:
- Mediterranean: Add 1/4 cup crumbled feta, chopped kalamata olives, lemon zest, and fresh oregano.
- Loaded Baked Potato Style: Top with shredded cheddar, crispy bacon bits, sour cream, and sliced green onions.
- Truffle Herb: Drizzle with 1 tablespoon truffle oil before final roast, then garnish with chopped chives and flaky sea salt.
- Spicy Southwest: Mix 1 teaspoon chipotle powder into olive oil mixture, use Cotija cheese, and garnish with cilantro and lime.
- Seasonal Herb Garden: Use herb combinations like dill and chives in spring, basil and oregano in summer, sage and thyme in fall, and rosemary and parsley in winter.
- Asian-Inspired: Brush with sesame oil and minced garlic, skip Parmesan, and finish with everything bagel seasoning, sliced scallions, and sriracha mayo.
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Meal Prep Tips:
- Boil and smash potatoes ahead of time; refrigerate until ready to roast.
- Leftovers can be reheated in the oven to retain crispiness.
Nutrition
Frequently Asked Questions
Q: Can I make these Smashed Potatoes With Garlic & Parmesan ahead of time?
A: Yes, but with some modifications for best results. You can boil and smash the potatoes up to 24 hours ahead of time, then refrigerate them on the baking sheet, covered with plastic wrap. When ready to serve, remove from the refrigerator while your oven preheats, then proceed with the oil, garlic, and cheese as directed. You may need to add 5-7 minutes to the total roasting time since you’re starting with cold potatoes.
Q: Why aren’t my smashed potatoes getting crispy?
A: The most common reason is excess moisture. Make sure to thoroughly drain the potatoes and let them dry for at least 5 minutes before smashing. Another issue might be overcrowding the baking sheet. The potatoes need space around them for air circulation. Finally, check your oven temperature with an oven thermometer—many ovens run cooler than their settings indicate.
Q: What’s the best way to reheat leftover Smashed Potatoes With Garlic & Parmesan?
A: For the crispiest results, reheat in a 375°F oven for 10-15 minutes. Avoid the microwave, which will make them soggy. If you have an air fryer, 3-4 minutes at 350°F works beautifully to restore their crispiness.
Q: Can I use larger potatoes and cut them down?
A: While baby potatoes provide the ideal shape and texture for Smashed Potatoes With Garlic & Parmesan, you can use larger potatoes cut into 2-inch chunks. Boil them with the skin on until just tender, then proceed with the recipe. The texture won’t be quite the same, but they’ll still be delicious.
Q: How do I know when the potatoes are perfectly boiled?
A: The potatoes should be fork-tender but not falling apart. When you insert a fork, it should go in easily but the potato shouldn’t crumble. Depending on the size of your potatoes, this typically takes 15-20 minutes of simmering. Start checking at the 15-minute mark by testing the largest potato in the batch.
Q: Can I make these in an air fryer?
A: Absolutely! After boiling and smashing, brush with the garlic oil and air fry at 400°F for 10 minutes. Add the Parmesan and continue cooking for another 3-5 minutes until crispy and golden. You may need to work in batches depending on the size of your air fryer basket.
Conclusion
As I pull a tray of these golden, crispy Smashed Potatoes With Garlic & Parmesan from the oven, I’m always transported back to Sunday dinners at my mother’s table, where potatoes were never just a side dish but often the heart of the meal. There’s something deeply satisfying about transforming such humble ingredients into something that consistently brings smiles around the table.
What I love most about these Smashed Potatoes With Garlic & Parmesan is how they honor tradition while embracing innovation. The technique of boiling, smashing, and roasting creates something entirely new from ingredients that have graced tables for generations. The texture creates perfect pockets to catch the flavorful ingredients, making each bite a little discovery of its own.
I’ve watched friends who “don’t like potatoes” reconsider their position after trying these, and I’ve seen children who typically push vegetables around their plates ask for seconds. There’s a universal appeal to that contrast between crispy exterior and fluffy interior that seems to transcend preferences.
I encourage you to make these Smashed Potatoes With Garlic & Parmesan your own. Play with the herbs, experiment with different cheeses, or add your own special touch. Unlike traditional methods that require precise technique, this recipe is wonderfully forgiving and welcomes adaptation. The aroma will transform your kitchen into something special, and the taste will likely earn these a permanent place in your recipe collection.
I LOVE IT
I absolutely love Panera Bread’s Chicken Salad! It’s the perfect blend of fresh ingredients and delicious flavors. The chicken is always tender and well-seasoned, and the combination of crisp celery, crunchy pecans, and sweet grapes creates a perfect balance of textures and tastes. The creamy dressing ties everything together beautifully without being too heavy.
Whether I have it on a sandwich, with a side salad, or just by itself, it never disappoints. It’s a great option for a light yet satisfying meal. I highly recommend it to anyone looking for a refreshing and tasty chicken salad.