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These garlic butter smashed potatoes are irresistible! Crispy on the outside, soft and buttery on the inside, with rich garlic butter and plenty of Parmesan. Easy to make and sure to become a go-to side dish for any meal!
Table of Contents
- Crispy Garlic Parmesan Potatoes
- Why I Love This Recipe
- Ingredients You’ll Need
- Recipe Variations
- How To Make Garlic Parmesan Smashed Potatoes
- Secrets To Crispy Garlic Parmesan Smashed Potatoes
- Frequently Asked Questions
- What To Serve With Garlic Parmesan Smashed Potatoes
- Other Recipes You Might Like
- Garlic Parmesan Smashed Potatoes Recipe
Crispy Garlic Parmesan Potatoes
A good potato side dish is always a winner, and this easy garlic parmesan smashed potatoes recipe is exactly what you need. These potatoes are crispy on the outside, soft and buttery on the inside, and loaded with garlic butter and Parmesan. Honestly, they were so good, I nearly ate the whole batch myself.
I have plenty of potato recipes, but smashed potatoes bring a whole new texture. What you get is crispy edges, rich garlic butter and cheese coating every bite—absolute potato perfection! Don’t forget to check out my tips below to make sure your smashed potatoes turn out perfectly every time!
Why I Love This Recipe
- The perfect texture. Crispy on the outside, soft and buttery on the inside. It’s like having the best of both worlds in one bite.
- Full of flavor. The garlic butter brings a rich, savory kick, and the Parmesan adds that cheesy, umami goodness. Every bite is bursting with flavor!
- So easy to make. Boil, smash, and roast. That’s it! It’s a super simple process that results in an incredibly delicious side dish. There’s never any leftovers—everyone goes back for seconds!
- Goes with everything. I can pair these potatoes with pretty much anything—whether it’s roast chicken (like Baked Chicken with Honey Garlic), grilled steak (Skillet Garlic Butter Steak), or even a simple salad (like Greek Salad), they always hit the spot.
Ingredients You’ll Need
- Baby potatoes
- Unsalted butter – If salted butter is all you have on hand, go ahead and use it—just remember to adjust the salt in the recipe.
- Salt
- Garlic
- Parsley – You can swap it with fresh basil, rosemary or thyme.
- Parmesan cheese
Please refer to the recipe card at the bottom of this post for full details on each ingredient.
Recipe Variations
- Crispy Smashed Potatoes – No garlic? No problem! These potatoes still deliver all the crispy, golden goodness you’re craving. Simple, crunchy, and totally delicious.
- Garlic Pesto Smashed Potatoes – Looking for something with a punch of flavor? These potatoes, with their Garlic Pesto goodness, add a fresh, herby twist to the crispy texture you love.
- Crispy Potato Stacks – Want to switch things up? Stack thinly sliced potatoes and roast them until they’re crispy on the outside and tender on the inside. It’s like your favorite smashed potatoes, but with a fun, new twist!
- Crispy Leaf Potatoes – Looking for something a little fancier? Slice your potatoes thin and arrange them like leaves. Roast them up, and they get perfectly golden and crispy, giving you a light, delicate crunch with every bite.
How To Make Garlic Parmesan Smashed Potatoes
Alright, first, preheat your oven to 400°F (207°C). While that’s heating up, grab a pot and fill it with water. Add a pinch of salt, then throw in your baby potatoes. Let them boil for about 10 minutes. Once they’re done, drain the water and set the potatoes aside for now.
Okay, now grab a bowl and toss in the butter, salt, garlic, and chopped parsley. Give it a good stir to mix everything up. Next, line your potatoes on a baking sheet. Then, take the bottom of a small saucepan or a flat-bottomed cup and gently smash each potato—don’t go crazy, just enough to flatten them a bit. Now, brush that garlic butter mixture all over the top of each potato, and then sprinkle on the Parmesan cheese.
Pop them in the oven for about 20 minutes, or until the edges are nice and crispy and golden brown. Once they’re looking all perfect, take them out and serve them up right away. You’ll want to enjoy them while they’re hot!
Secrets To Crispy Garlic Parmesan Smashed Potatoes
- When I smash my potatoes, I make sure to press them just enough to expose more surface area. That’s how I get those golden, crispy edges that are the best part!
- I’m careful not to overcook the potatoes when boiling them. I want them soft, but still firm enough to smash without falling apart. I also make sure to drain them well so they don’t get soggy.
- Don’t hold back on the garlic butter! I always brush it on generously so the potatoes soak up all that rich, savory goodness. Seriously, extra garlic is never a bad idea!
- After baking, I drizzle a little extra garlic butter over the potatoes and sprinkle some fresh parsley on top. It’s that final touch that makes all the difference!
Frequently Asked Questions
Yes. You can totally swap in russet or Yukon Gold potatoes if you prefer. Just keep in mind they might take a little longer to boil, so adjust the cooking time as needed.
If you’re into a bit of heat, throw some red pepper flakes into the garlic butter before brushing it on the potatoes. It’ll give them that perfect little kick!
For those crispy edges, just press the potatoes enough to expose more surface area. Oh, and don’t crowd the pan—let them breathe so they can crisp up properly!
Yes. Just boil and smash them ahead of time, then store them in the fridge for a few hours. When you’re ready to cook, brush on the garlic butter and Parmesan, pop them in the oven, and roast.
Yes. Preheat your air fryer to 400°F (200°C). Once you’ve smashed the potatoes and brushed them with that garlic butter and Parmesan goodness, pop them in the air fryer basket in a single layer. Cook for 10-12 minutes until they’re crispy and golden, flipping them halfway through for that perfect crunch!
This recipe is only 270 calories per serving.
What To Serve With Garlic Parmesan Smashed Potatoes
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Other Recipes You Might Like
Garlic Parmesan Smashed Potatoes
Ingredients
- water, for boiling
- 1 teaspoon salt
- 2 lbs (1kg) baby potatoes
- 3/4 stick unsalted butter, melted
- 3/4 teaspoon salt
- 5 cloves garlic, minced
- 2 tablespoons chopped parsley, Italian parsley preferred
- 1/3 cup shredded Parmesan cheese
Instructions
- Preheat the oven to 400°F (207°C). Bring a pot of water to a boil. Add salt, then boil the baby potatoes for 10 minutes. Drain and set aside.
- In a bowl, combine the butter, salt, garlic, and chopped parsley. Stir to mix well. Arrange the potatoes on a baking sheet. Using the bottom of a small saucepan or a flat-bottomed cup, gently flatten each potato. Brush the garlic butter mixture generously over the top of each potato, then sprinkle with Parmesan cheese.
- Bake for 20 minutes, or until the edges of the potatoes are crispy and golden brown. Remove from the oven and serve immediately.
Notes
- When I smash my potatoes, I make sure to press them just enough to expose more surface area. That’s how I get those golden, crispy edges that are the best part!
- I’m careful not to overcook the potatoes when boiling them. I want them soft, but still firm enough to smash without falling apart. I also make sure to drain them well so they don’t get soggy.
- Don’t hold back on the garlic butter! I always brush it on generously so the potatoes soak up all that rich, savory goodness. Seriously, extra garlic is never a bad idea!
- After baking, I drizzle a little extra garlic butter over the potatoes and sprinkle some fresh parsley on top. It’s that final touch that makes all the difference!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These are soooooo good and a real hit here at our house!!!
That’s awesome thanks for trying my recipe.
I made this recipe with no changes which is unlike me. These potatoes are to die for and reheated leftovers are excellent. Thanks for this sharing and I will be making these often.
Hi Wendy, thanks for trying my smashed potatoes recipe.
I made these tonight and instead of saying “I have to try these”. I made these! Absolutely yummy and My wonderful husband said make this again and again. Thanks for sharing this wonderful recipe as cooking is my passion!
Hi Wendy, thanks for trying my garlic Parmesan smashed potatoes. I know they are so good!!! :)
tHESE LOOK DELICIOUS. mUST TRY THEM OUT THIS YEAR.
J’avoue que sans pomme de terre ,je serais perdue
C’est un produit qui nous ouvre toujours de nouveaux horizons. Merci,et bisous Chris 06
Thanks for the great recipe. I definately going to try it.