Garlic Parmesan Smashed Potatoes (Printable)

Golden smashed potatoes with garlic butter, Parmesan, and fresh chives. Crispy edges, fluffy center, easy to prepare.

# What You Need:

→ Potatoes

01 - 1.5 lbs baby Yukon Gold or red potatoes
02 - 1 tsp salt for boiling water

→ Garlic Butter Coating

03 - 4 tbsp unsalted butter, melted
04 - 2 tbsp olive oil
05 - 3 cloves garlic, finely minced
06 - ½ tsp sea salt
07 - ¼ tsp freshly ground black pepper

→ Cheese & Herbs

08 - ½ cup freshly grated Parmesan cheese
09 - 2 tbsp fresh chives, finely chopped

# How-To:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Place potatoes in a large pot and cover with cold water. Add 1 tsp salt. Bring to a boil, then simmer for 15-20 minutes until fork-tender. Drain and let steam dry for 2 minutes.
03 - Arrange the potatoes on the prepared baking sheet. Use a potato masher or the bottom of a glass to gently flatten each potato to about ½ inch thick.
04 - In a small bowl, mix together melted butter, olive oil, minced garlic, sea salt, and pepper.
05 - Brush the garlic butter mixture generously over each smashed potato.
06 - Sprinkle the grated Parmesan evenly over the potatoes.
07 - Roast in the oven for 20-25 minutes, or until golden brown and crispy at the edges.
08 - Remove from the oven and sprinkle with chopped chives. Serve immediately.

# Expert Tips:

01 -
  • The contrast between the crunchy edges and impossibly fluffy center will make you wonder why you ever bothered with regular roasted potatoes
  • These reheat surprisingly well in the oven, though they rarely last long enough to need reheating
  • They look fancy enough for dinner guests but come together with minimal hands on time
02 -
  • Do not skip letting the boiled potatoes steam dry for a couple of minutes, or they will not crisp up properly in the oven
  • The flattening step works best when the potatoes are still warm but not hot enough to burn your fingers
  • If your garlic starts browning too quickly, tent the baking sheet loosely with foil for the last 5 minutes
03 -
  • Broil the potatoes for 2 to 3 minutes at the very end for restaurant style crispy edges
  • Use the bottom of a measuring cup or glass instead of a masher for more uniform flat potatoes

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