Garlic Parmesan Smashed Potatoes Recipe Best Crispy Side Dish

Posted on October 10, 2025

Garlic Parmesan Smashed Potatoes - featured image

The crispiness of golden potatoes paired with the richness of garlic and parmesan—does it get any better? This Garlic Parmesan Smashed Potatoes recipe is my go-to side dish for parties, family dinners, and even lazy weekends. It’s simple enough for beginners but delivers a flavor punch that rivals gourmet restaurant dishes. Trust me, once you try it, you’ll be making these on repeat!

I discovered smashed potatoes during a holiday meal prep frenzy when mashed potatoes felt too predictable. The combination of crispy edges and creamy centers won me over, and adding garlic and parmesan took them to a whole new level. Bonus? You don’t need fancy ingredients or hours in the kitchen. Let me show you how to make this easy yet unforgettable dish.

Why You’ll Love This Recipe

Quick & Easy: This recipe comes together in under an hour, making it perfect for busy weeknights or last-minute entertaining.
Minimal Ingredients: No exotic items here—everything is likely already in your pantry or fridge.
Perfect Texture: Crispy, golden potato edges with a soft, fluffy interior. It’s the best of both worlds!
Flavor Packed: Garlic and parmesan are a match made in heaven, creating a savory, crowd-pleasing taste.
Versatile: Ideal as a side dish for steak, chicken, or even a vegetarian main course.

What sets this recipe apart is the smashing technique, which increases surface area for crispiness. Plus, the garlic-parmesan combo infuses every bite with irresistible flavor. Whether you’re cooking for picky eaters or impressing dinner guests, these smashed potatoes always steal the spotlight.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss.

Baby Potatoes: Choose small, waxy potatoes like Yukon Gold or red potatoes for the best texture.
Olive Oil: Helps create those crispy edges. Use high-quality extra virgin olive oil for the best flavor.
Minced Garlic: Adds a punch of aromatic goodness. Fresh garlic is ideal, but jarred works in a pinch.
Grated Parmesan Cheese: Use freshly grated parmesan for maximum flavor. Pre-shredded can work too but may not melt as evenly.
Fresh Parsley: Optional, for garnish—it adds a pop of color and a hint of freshness.
Salt & Pepper: To season the potatoes perfectly.

If you’re out of parmesan, you can substitute Pecorino Romano or even shredded cheddar for a different twist. For a dairy-free option, skip the cheese and add a sprinkle of nutritional yeast for a cheesy flavor.

Equipment Needed

You don’t need any fancy gadgets for this recipe, but a few key tools will make the process easier:

Large Pot: For boiling the potatoes.
Baking Sheet: A sturdy sheet ensures even crisping.
Potato Masher or Fork: To smash the potatoes. A masher gives a more uniform result, while a fork creates rustic edges.
Pastry Brush: Optional, but helpful for spreading the garlic oil evenly.

If you don’t have a potato masher, I’ve used the bottom of a sturdy mug before—it works surprisingly well! Just make sure it’s clean and dry.

Preparation Method

Boil the Potatoes: Place the baby potatoes in a large pot and cover them with water. Add a generous pinch of salt and bring to a boil. Cook for 15-20 minutes, or until the potatoes are fork-tender.
Preheat Oven: While the potatoes boil, preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Smash the Potatoes: Drain the potatoes and let them cool for a few minutes. Arrange them on the baking sheet, leaving space between each. Use a potato masher or fork to gently press down on each potato until flattened, but not broken apart.
Prepare Garlic Oil: In a small bowl, mix the olive oil with the minced garlic. Brush or spoon the mixture generously over the smashed potatoes.
Add the Parmesan: Sprinkle grated parmesan cheese evenly over each potato, ensuring it sticks to the oil.
Bake: Roast the potatoes in the oven for 20-25 minutes, or until they’re golden brown and crispy around the edges.
Garnish: Remove from the oven and sprinkle freshly chopped parsley, if desired. Serve hot and enjoy!

Pro tip: If the potatoes stick to your masher, spray it lightly with nonstick cooking spray before smashing. This makes the process much smoother!

Cooking Tips & Techniques

Start with Evenly Sized Potatoes: Uniform sizes ensure they cook evenly. If you have larger potatoes, cut them in half before boiling.
Don’t Overboil: The potatoes should be tender but not falling apart. If they’re too soft, they’ll crumble when smashed.
Use Fresh Ingredients: Fresh garlic and parmesan make a noticeable difference in flavor. Avoid powdered garlic or pre-grated cheese for best results.
Adjust Oven Rack Position: For extra crispiness, place the baking sheet on the top rack during the final 5 minutes of baking.
Double the Recipe: These smashed potatoes disappear fast! If serving a crowd, make a double batch and use two baking sheets.

Variations & Adaptations

Cheesy Twist: Add shredded mozzarella or cheddar alongside the parmesan for an ultra-cheesy version.
Herb Infusion: Mix dried rosemary or thyme into the garlic oil for added depth of flavor.
Spicy Kick: Sprinkle crushed red pepper flakes or paprika over the potatoes before baking for a touch of heat.
Vegan Option: Skip the parmesan and use nutritional yeast for a cheesy, dairy-free alternative.
Seasonal Adaptation: During summer, add a dollop of pesto after baking for a fresh, vibrant flavor.

My personal favorite twist? Adding a drizzle of truffle oil right before serving. It’s indulgent but oh-so-worth it!

Serving & Storage Suggestions

Garlic Parmesan Smashed Potatoes are best served hot and crispy, straight out of the oven. Pair them with grilled meats, roasted vegetables, or a fresh salad for a balanced meal.

Serving: Arrange the potatoes on a large platter for a family-style presentation. Garnish with parsley or additional parmesan for extra flair.
Storage: Store leftover potatoes in an airtight container in the refrigerator for up to 3 days.
Reheating: To retain crispiness, reheat in the oven at 375°F (190°C) for 10-15 minutes instead of using the microwave.

Fun fact: The flavors intensify overnight, making leftovers just as delicious, if not better!

Nutritional Information & Benefits

Here’s a quick breakdown of the nutritional benefits of this dish:

Calories: Approximately 200 calories per serving.
Rich in Potassium: Potatoes provide a hefty dose of potassium, great for maintaining healthy blood pressure.
Vitamin Boost: Garlic adds antioxidants, while parsley offers vitamin C and K.
Low in Saturated Fat: Using olive oil keeps this dish heart-healthy.

Keep in mind, the parmesan adds some sodium, so adjust salt levels if needed for dietary restrictions.

Conclusion

Garlic Parmesan Smashed Potatoes are the side dish you didn’t know you needed. They’re crispy, flavorful, and incredibly easy to make. Whether you’re hosting a dinner party or just treating yourself, these potatoes deliver on every level.

I love how customizable this recipe is—feel free to add your own spin! And if you try it, let me know how it turned out in the comments below. Share your variations, tips, or even a photo. I can’t wait to hear from you!

So grab those baby potatoes, preheat your oven, and get ready to wow your taste buds. Happy cooking!

FAQs

Can I use large potatoes instead of baby potatoes?

Yes, but cut them into smaller chunks before boiling to ensure even cooking and easier smashing.

Can I make these ahead of time?

You can boil and smash the potatoes ahead, then refrigerate them. Add the garlic oil and parmesan just before baking.

What if I don’t have fresh garlic?

You can substitute garlic powder, but fresh garlic provides a richer and more aromatic flavor.

Can I freeze smashed potatoes?

It’s not recommended as freezing can alter the texture, but leftovers can be stored in the fridge for up to 3 days.

How do I make them extra crispy?

Brush a little more olive oil on the potatoes and bake them on the top oven rack during the final 5 minutes.

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