Parmesan Garlic-Herb Smashed (Print View)

Golden smashed potatoes with garlic, fresh herbs, and Parmesan for a flavorful, crispy side.

# What You'll Need:

→ Potatoes

01 - 1.5 lbs baby Yukon Gold or red potatoes, scrubbed

→ Seasonings & Oils

02 - 2 tbsp olive oil
03 - 2 tbsp unsalted butter, melted
04 - 3 cloves garlic, minced
05 - 1 tsp sea salt
06 - ½ tsp freshly ground black pepper
07 - ½ tsp smoked paprika (optional)

→ Cheese & Herbs

08 - ½ cup freshly grated Parmesan cheese
09 - 2 tbsp chopped fresh parsley
10 - 1 tbsp chopped fresh chives (optional)
11 - Extra Parmesan and herbs for garnish (optional)

# Step-by-Step Directions:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or lightly grease it.
02 - Place potatoes in a large pot and cover with cold salted water. Bring to a boil and cook 15–20 minutes until fork-tender but not falling apart.
03 - Drain potatoes well and let them steam-dry in a colander for 2 minutes.
04 - Arrange potatoes on the baking sheet. Using the bottom of a glass or potato masher, gently smash each to about ½ inch thick.
05 - Combine olive oil, melted butter, minced garlic, salt, pepper, and smoked paprika if using. Drizzle evenly over smashed potatoes.
06 - Sprinkle grated Parmesan cheese evenly over the potatoes.
07 - Bake for 20–25 minutes until edges are golden and crispy.
08 - Remove from oven, sprinkle parsley and chives over the potatoes, add extra Parmesan if desired, and serve hot.

# Expert Suggestions:

01 -
  • The edges get shatteringly crispy while the insides stay pillowy soft, giving you two completely different textures in one bite.
  • It comes together in under an hour and honestly tastes like you spent way more time on it than you actually did.
  • The garlic and Parmesan make it feel fancy enough for company, but it's casual enough to throw together on a Tuesday night.
02 -
  • Don't skip the steam-drying step after draining, because any lingering moisture will make them soggy instead of crispy no matter how hot your oven gets.
  • Grate your Parmesan fresh from a block rather than using pre-shredded, because the real stuff melts into the potatoes while the pre-shredded stuff stays grainy and separates.
03 -
  • Don't bother with a ricer or immersion blender here because the rustic, chunky texture is literally the whole point and half the appeal.
  • Mix your garlic into the oil and butter when it's still warm so it becomes fragrant and almost melts into everything rather than sitting grainy on top.
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