Garlic Parmesan Smashed Potatoes

The first time I made smashed potatoes, I was just trying to use up some baby Yukon Golds that had been sitting on my counter for days. My friend Sarah had texted me about this technique where you boil potatoes first, then smash them flat before roasting, and honestly, I thought it sounded like too much effort for a Tuesday night. But when they came out of the oven all golden and ridiculously crispy, I understood what all the fuss was about.

Last summer, I made these for a backyard barbecue and watched my normally potato skeptical cousin eat six of them straight from the baking sheet. Something about that garlic butter hitting the hot cheese makes the whole backyard smell incredible, and people just naturally gravitate toward the kitchen.

Ingredients

• 1.5 lbs baby Yukon Gold or red potatoes: The thin skins on these baby potatoes get wonderfully crispy, and their naturally creamy texture means you do not even need to peel them
• 1 tsp salt for boiling: Salting the cooking water is the only chance you get to season the potatoes from the inside out
• 4 tbsp unsalted butter, melted: Letting the butter cool slightly after melting helps it coat the potatoes more evenly without running right off
• 2 tbsp olive oil: The oil raises the smoke point of the butter so the potatoes can get properly crispy without burning
• 3 cloves garlic, finely minced: Fresh garlic matters here since it roasts along with the potatoes, mellowing into something sweet and savory
• ½ tsp sea salt and ¼ tsp black pepper: The coarse sea salt gives you those occasional salty crunches that make these addictive
• ½ cup freshly grated Parmesan cheese: Pre grated cheese has anti caking agents that prevent it from melting properly, so grab a block and grate it yourself
• 2 tbsp fresh chives, finely chopped: Chives add a fresh onion bite that cuts through all that rich butter and cheese

Instructions

Get the oven ready:

Preheat your oven to 425°F and line a large baking sheet with parchment paper for easy cleanup later

Boil the potatoes:

Place the potatoes in a large pot, cover with cold water, add 1 tsp salt, and boil until fork tender, about 15 to 20 minutes, then drain and let them steam dry for 2 minutes

Smash them flat:

Arrange the potatoes on your prepared baking sheet and use a potato masher or the bottom of a sturdy glass to gently flatten each one to about ½ inch thick

Make the garlic butter:

Whisk together the melted butter, olive oil, minced garlic, sea salt, and pepper in a small bowl until combined

Coat the potatoes:

Brush the garlic butter mixture generously over each smashed potato, making sure to get into all those crispy nooks and crannies

Add the cheese:

Sprinkle the grated Parmesan evenly over the potatoes, pressing it gently so it sticks to the butter coating

Roast until crispy:

Bake for 20 to 25 minutes until the bottoms and edges are deeply golden and the cheese has formed a crispy crust

Finish with chives:

Let them cool for just a minute, then sprinkle with fresh chives and serve while they are still hot and crispy

Save

These potatoes have become my go to when I need to feel like I have made something special without actually doing anything complicated. My toddler calls them flat pancakes and requests them weekly.

Getting the Crispiest Results

After years of making these, I have learned that spacing matters. Crowded potatoes steam each other and stay sad and soft, while potatoes with room to breathe get those gorgeous crispy edges. I have started using two baking sheets if I am making a double batch, and the difference is remarkable.

Make Ahead Strategy

You can boil and smash the potatoes up to a day in advance, then store them covered in the refrigerator. When you are ready to cook, just brush them with the garlic butter and proceed with roasting. They might need an extra 5 minutes in the oven if they are cold from the fridge.

Serving Suggestions

These potatoes pair beautifully with roasted chicken, grilled steak, or even as part of a vegetarian spread with a big salad. The garlic butter makes them rich enough to stand alone as a main dish for a light dinner too.

• Try swapping the Parmesan for aged gouda or sharp cheddar for a different flavor profile
• Add a pinch of smoked paprika or red pepper flakes if you want some subtle heat
• Serve with a dollop of sour cream or Greek yogurt on the side for extra richness

Save

Whether for a weeknight dinner or a weekend gathering, these smashed potatoes have a way of making everything feel a little more special.

Recipe FAQs

→ What type of potatoes work best for this dish?

Small baby Yukon Gold or red potatoes are ideal for boiling and smashing, providing a fluffy interior and sturdy texture.

→ How do I get the potatoes crispy on the outside?

After boiling and smashing, roasting them at a high temperature with garlic butter and Parmesan encourages a golden, crispy crust.

→ Can I prepare the garlic butter mixture in advance?

Yes, mixing melted butter, olive oil, minced garlic, salt, and pepper ahead of time allows flavors to meld and simplifies the assembly process.

→ Are there alternatives to Parmesan cheese for topping?

Pecorino Romano can be used as a substitute for Parmesan, offering a sharper, saltier flavor profile.

→ What is the best way to reheat leftovers?

Reheat smashed potatoes in the oven to maintain their crisp texture and prevent sogginess that might occur with microwaving.