These crispy smashed potatoes are topped with tasty garlic butter and rich Parmesan cheese. They’re fluffy on the inside and golden on the outside—a perfect treat for any meal!
Let’s be real, who can resist the combo of garlic and butter? I always make a little extra to snack on while the main dish is cooking. You know, just to keep my energy up! 😉
Making these potatoes is super easy! Just boil, smash, season, and roast. They turn out golden and crunchy every time, plus they pair well with everything from meats to a simple salad.
Key Ingredients & Substitutions
Potatoes: Use small baby potatoes like Yukon Gold or red potatoes for the best texture and flavor. If you can’t find those, try fingerling or similar small varieties!
Butter: Unsalted butter helps control the saltiness of the dish. You could use salted butter, but just reduce the added salt. Vegan butter works too if needed!
Garlic: Fresh garlic gives the best flavor! You can substitute it with garlic powder if you’re in a pinch, but fresh is always my first choice for that wonderful aroma.
Parmesan Cheese: Grated Parmesan adds a lovely salty, nutty flavor. If you need a cheese alternative, nutritional yeast can provide a cheesy flavor for a vegan option or try pecorino cheese.
Olive Oil: Extra virgin olive oil is my go-to for roasting. However, you can use avocado oil or even melted coconut oil if desired.
How Do You Get the Perfect Crispy Texture?
The key to crispy smashed potatoes lies in the cooking and baking process. First, boiling them makes them tender, while baking turns them golden.
- Boil the potatoes in salted water until fork-tender but not falling apart—about 15-20 minutes works best.
- When smashing the potatoes, do it gently to keep them in one piece; this allows the edges to crisp up nicely.
- Be generous with the garlic butter and olive oil. It helps to achieve that golden, crispy finish.
- Make sure your oven is at 450°F to ensure they get crispy—breaded potatoes need high heat.
How to Make Crispy Garlic Butter Parmesan Smashed Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 2 pounds small baby potatoes (Yukon gold or red potatoes are ideal)
For the Garlic Butter Mixture:
- 4 tablespoons unsalted butter, melted
- 3 cloves garlic, minced
For Seasoning:
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
For Garnish:
- 2 tablespoons fresh parsley, finely chopped
How Much Time Will You Need?
This recipe will take about 35-40 minutes total. You’ll need around 15-20 minutes to boil and prep the potatoes, followed by 20-25 minutes for baking them in the oven. A great side dish that’s simple and quick!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 450°F (230°C). This high temperature is perfect for getting those potatoes crispy. Line a baking sheet with parchment paper or grease it lightly to prevent sticking.
2. Boil the Potatoes:
Next, place your baby potatoes into a large pot and cover them with cold water. Make sure to add a pinch of salt to the water. Bring it to a boil over high heat. Once boiling, reduce the heat to medium and let them simmer until they are fork-tender, which should take about 15-20 minutes.
3. Drain and Cool:
Once your potatoes are tender, drain them using a colander. Allow them to cool for a few minutes so they’re easier to handle.
4. Smash the Potatoes:
Place the cooled potatoes on the prepared baking sheet. Make sure to space them out a bit. Now, take the bottom of a sturdy glass or a potato masher and gently press down on each potato until it flattens to about 1/2 inch thick. Be careful not to break them apart!
5. Mix the Garlic Butter:
In a small bowl, mix together the melted butter and minced garlic. This mixture is what will add wonderful flavor to your potatoes!
6. Brush with Garlic Butter:
Using a brush or spoon, generously cover each smashed potato with the garlic butter mixture. Don’t be shy—this will help them get that delicious flavor.
7. Add Olive Oil and Season:
Drizzle the olive oil evenly over the potatoes, then season them with salt and black pepper, according to your taste. Make sure each potato gets some love!
8. Sprinkle with Parmesan:
Now, it’s time to sprinkle the grated Parmesan cheese all over the top of each potato. The more, the better for that cheesy, crispy goodness!
9. Bake to Perfection:
Pop the baking sheet into your preheated oven and bake for 20-25 minutes. Keep an eye on them, and take them out when they’re golden brown and crispy around the edges.
10. Garnish and Serve:
Once they’re nice and crispy, take the potatoes out of the oven and sprinkle them with freshly chopped parsley for a pop of color and freshness. Serve these warm as a delightful side dish!
Enjoy your crispy, flavorful garlic butter Parmesan smashed potatoes! They’re sure to be a hit!
Can I Use Different Types of Potatoes?
Absolutely! While Yukon Gold and red potatoes are ideal, you can use other small varieties like fingerling or even small Russets. Just make sure they’re about the same size for even cooking.
Can I Prepare These Potatoes in Advance?
Yes, you can prep the potatoes a day in advance! Boil and smash them, then refrigerate them covered. When you’re ready to bake, just brush them with garlic butter and Parmesan, then pop them in the oven!
Can I Freeze Leftover Smashed Potatoes?
Yes, leftover smashed potatoes can be frozen! Let them cool completely, then place them in an airtight container or freezer bag. They can be stored for up to 2 months. Reheat in the oven for the best texture!
What Can I Serve with these Smashed Potatoes?
These potatoes make a great side dish for grilled meats, roasted chicken, or a fresh salad. They pair well with almost anything and are perfect for family dinners or gatherings!
