These crispy smashed potatoes are a total treat! They’re topped with rich garlic butter and flavorful parmesan cheese, making them the perfect side dish for any meal.
I can never resist them—each bite is a crunchy and buttery delight! They’re so easy to whip up; just smash, season, and bake for a tasty crunch that’s hard to beat!
Key Ingredients & Substitutions
Baby Potatoes: I love using Yukon gold or red potatoes for their creamy texture and flavor. If you can’t find baby potatoes, feel free to use larger potatoes; just cut them into chunks before boiling.
Unsalted Butter: Unsalted butter allows you to control the saltiness of the dish. If you’re dairy-free, look for plant-based butter or olive oil to replace it in the recipe.
Garlic: Fresh garlic adds fantastic flavor. If you’re in a pinch, garlic powder can work too, though the flavor won’t be as intense. Use about 1/4 teaspoon for each clove.
Parmesan Cheese: Grated Parmesan is crucial for the crispy topping. If you’re vegan or lactose intolerant, nutritional yeast can give a cheesy flavor, but it won’t provide the same texture.
Fresh Parsley: Parsley brings color and freshness. You can substitute with other fresh herbs like chives or basil if you prefer, or skip it altogether for simplicity.
How Do I Achieve Perfectly Smashed Potatoes?
Smashed potatoes are all about getting that crispy outside while keeping the inside soft. Here are some tips to make this step smooth:
- Cook the potatoes until just tender—about 15-20 minutes. You want them soft enough to smash, but not too mushy.
- Once cooled slightly, flatten them gently with the bottom of a glass or potato masher. Press firmly but carefully, so they remain intact.
- Use a generous amount of the garlic butter mixture. This helps them crisp up beautifully!
Keep an eye on them while roasting; every oven is a bit different! You want them golden brown around the edges. Enjoy!
How to Make Crispy Garlic Butter Parmesan Smashed Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 1.5 pounds small baby potatoes (Yukon gold or red potatoes)
For the Garlic Butter Coating:
- 4 tablespoons unsalted butter, melted
- 3 cloves garlic, minced
- Salt, to taste
- Black pepper, to taste
For the Toppings:
- ½ cup grated Parmesan cheese
- 2 tablespoons fresh parsley, finely chopped
- 2 tablespoons olive oil
How Much Time Will You Need?
This delicious dish will take about 45 minutes to make. You’ll need around 15 minutes for prep and boiling the potatoes, and 20-25 minutes for roasting in the oven to get that golden crispiness!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 450°F (230°C). Line a large baking sheet with parchment paper or lightly grease it with a little oil to prevent sticking.
2. Boil the Potatoes:
Wash the baby potatoes thoroughly under running water to remove any dirt. In a large pot, cover the potatoes with salted water and bring it to a boil. Let them cook for about 15-20 minutes until they’re tender and can be easily pierced with a fork but not falling apart.
3. Drain and Cool:
Once the potatoes are cooked, drain them in a colander. Allow them to cool for a few minutes so they are safe to handle without burning your fingers.
4. Smash the Potatoes:
Place the cooled potatoes on the prepared baking sheet, making sure they’re spaced out evenly. Using the bottom of a glass or a potato masher, gently press down on each potato until it flattens to about ½-inch thick, but still remains in one piece.
5. Prepare the Garlic Butter:
In a small bowl, mix together the melted butter, minced garlic, salt, and pepper. Make sure everything is blended well!
6. Brush and Drizzle:
Generously brush the garlic butter mixture over each smashed potato, letting it soak in. Next, drizzle some olive oil over the top for extra flavor and crispiness.
7. Add the Parmesan:
Evenly sprinkle the grated Parmesan cheese over all the potatoes, making sure to cover them nicely. This will give them a wonderful cheesy finish!
8. Roast to Perfection:
Put the baking sheet in the oven and roast the potatoes for about 20-25 minutes, or until the edges are crisp and golden brown. Keep an eye on them to avoid over-browning.
9. Garnish and Serve:
As soon as they’re done roasting, remove the potatoes from the oven and sprinkle fresh parsley over the top. Serve them warm, perhaps with extra Parmesan cheese or a side of sour cream for dipping. Enjoy your crispy, flavorful garlic butter parmesan smashed potatoes!
Can I Use Different Types of Potatoes?
Absolutely! While Yukon gold or red potatoes are fantastic, you can also use other varieties like fingerling or even russet potatoes. Just make sure to cut larger potatoes into smaller pieces for even cooking.
What Should I Do If I Don’t Have Fresh Garlic?
No worries! If fresh garlic isn’t available, garlic powder can be a suitable substitute. Use about 1/4 teaspoon of garlic powder for each clove of fresh garlic. Just remember, it won’t have the same fresh flavor profile.
How to Store Leftover Smashed Potatoes?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. You can add a tiny drizzle of olive oil to refresh the crispiness as they heat!
Can I Make These Ahead of Time?
Yes! You can boil and smash the potatoes ahead of time, then store them in the fridge. Just brush with the garlic butter and cheese right before roasting to get that crispy texture. This makes for an easy and quick side dish!