Go Back
–+ servings
Smashed Potatoes With Garlic & Parmesan

Smashed Potatoes With Garlic & Parmesan

Discover the secret to perfectly crispy Smashed Potatoes With Garlic & Parmesan that will elevate any meal
No ratings yet
Print Recipe
Hide
Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Course Snack
Servings 5
Calories 220 kcal

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.
  • 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

Serving: 1gCalories: 220kcalCarbohydrates: 30gProtein: 6gFat: 9gSaturated Fat: 2gCholesterol: 5mgSodium: 220mgFiber: 3gSugar: 1g
Keyword Crispy Smashed Potatoes, garlic Parmesan potatoes, potato recipe., roasted baby potatoes
Tried this recipe?Let us know how it was!