After tasting this, I'm never having potatoes any other way!.

 

Crispy Parmesan Garlic Smashed Potatoes

After tasting this, I’m never having potatoes any other way!

Introduction

Potatoes are a universally loved ingredient. From French fries and mashed potatoes to baked and roasted variations, they're a comforting staple in almost every cuisine. But once you've tried this recipe, you'll understand why these Crispy Parmesan Garlic Smashed Potatoes are in a league of their own. These little golden nuggets combine the best of all worlds—creamy on the inside, crunchy and golden on the outside, loaded with garlic, butter, herbs, and a generous sprinkle of nutty Parmesan cheese.

Smashed potatoes differ from mashed potatoes in both technique and texture. Instead of blending the potatoes until smooth, we parboil them until fork-tender, then gently "smash" each one flat and roast them until crisp. This gives you all the creamy comfort of a mashed potato center with the added bonus of crispy, roasted edges.

This recipe is easy to make, incredibly customizable, and perfect for any occasion—from a casual weeknight dinner to an impressive side dish at a holiday gathering. Once you taste these, regular mashed or roasted potatoes just won’t cut it anymore.

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Ingredients

Here’s everything you’ll need to make about 4 generous servings (or 2 if you love potatoes as much as we do):

For the potatoes:

• 2 pounds (900g) baby Yukon gold potatoes or red potatoes

• Salt (for boiling water)

• 3 tablespoons unsalted butter (melted)

• 2 tablespoons olive oil

• 3–4 garlic cloves, minced

• 1 teaspoon fresh rosemary, finely chopped (or ½ teaspoon dried)

• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)

• Freshly ground black pepper (to taste)

• ½ teaspoon smoked paprika (optional but recommended for added depth)

• ⅓ cup freshly grated Parmesan cheese (plus more for garnish)

• Fresh parsley or chives (optional, for garnish)

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Equipment Needed

• Large pot

• Sheet pan (preferably rimmed)

• Potato masher or the bottom of a glass/jar

• Parchment paper (optional for easier cleanup)

• Small bowl for butter mixture

• Basting brush or spoon

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Step-by-Step Instructions

Step 1: Choose and Prepare Your Potatoes

The best potatoes for smashing are small, waxy types like baby Yukon Golds or red potatoes. These have a creamy texture that holds up beautifully when smashed and roasted.

Wash your potatoes thoroughly. No need to peel them—one of the joys of this recipe is the added texture and nutrition the skins provide. Trim off any sprouting eyes or blemishes.

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Step 2: Boil the Potatoes

Place the cleaned potatoes into a large pot and fill it with water until the potatoes are fully submerged. Add a hefty amount of salt to the water—this is your only chance to season the potatoes internally, so don’t skimp. It should taste like a mild ocean.

Bring the water to a boil, then reduce to a simmer. Cook the potatoes for about 15–20 minutes, or until they’re fork-tender. You should be able to insert a fork into the center without resistance, but the potatoes shouldn't be falling apart.

Once they’re done, drain the potatoes and let them sit for about 5–10 minutes to steam off excess moisture. This helps them crisp up better in the oven.

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Step 3: Preheat the Oven

While the potatoes are cooling slightly, preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with oil or cooking spray.

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Step 4: Smash the Potatoes

Spread the potatoes out on the baking sheet, leaving a bit of space between each one.

Using a potato masher, the bottom of a sturdy glass, or even a fork, gently press down on each potato until it’s about ½ inch thick. The goal is to flatten them without completely tearing them apart. You want craggy edges for maximum crispiness, but you still want the potato to hold together.

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Step 5: Prepare the Garlic-Butter-Parmesan Mixture

In a small bowl, combine:

• Melted butter

• Olive oil

• Minced garlic

• Chopped herbs (rosemary, thyme)

• Smoked paprika (if using)

• Salt and pepper to taste

Mix well.

Use a basting brush or spoon to drizzle or brush the mixture over each smashed potato. Make sure you get the garlic bits and herbs evenly distributed on top of the potatoes. This is where the flavor magic starts to happen.

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Step 6: Roast Until Crispy

Place the tray in the middle rack of your preheated oven and roast for about 25–30 minutes, or until the edges are crispy and golden brown.

At the 20-minute mark, remove the tray and sprinkle Parmesan cheese generously over each potato. Return to the oven for the remaining time. The Parmesan will melt and form a salty, crispy crust that takes these potatoes from great to unforgettable.

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Step 7: Garnish and Serve

Once the potatoes are gorgeously golden and crispy, remove them from the oven. Let them sit for a couple of minutes to cool slightly and firm up. If you like, sprinkle a bit more Parmesan on top and garnish with fresh parsley or chives for a pop of color and freshness.

Serve immediately while hot and crispy.

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Serving Suggestions

These Crispy Parmesan Garlic Smashed Potatoes are incredibly versatile. They pair well with just about anything, but here are some serving ideas:

• With grilled steak, chicken, or fish

• As a hearty vegetarian side with sautéed greens and a poached egg

• Topped with sour cream and chopped bacon for a loaded twist

• With aioli, ranch, or garlic dipping sauce for appetizer-style snacking

• Alongside brunch dishes like scrambled eggs or omelets

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Tips for Success

1. Don’t skip salting the boiling water. This step seasons the inside of the potato. It’s crucial for depth of flavor.

2. Let the potatoes dry after boiling. Moisture is the enemy of crispiness.

3. Use fresh Parmesan. Pre-grated cheese often contains anti-caking agents that prevent it from melting properly.

4. Smash gently. If you smash too hard and they break apart completely, the interior may leak and burn in the oven.

5. Use parchment or grease well. These potatoes can stick—make cleanup easier by preparing your pan.

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Make It Your Own – Variations

Once you’ve mastered the basic recipe, try some fun variations:

Spicy Jalapeño Cheddar Smashed Potatoes

• Swap Parmesan for sharp cheddar

• Add sliced jalapeños before roasting

Truffle Smashed Potatoes

• Drizzle with truffle oil before serving

• Use only a light sprinkle of Parmesan to let the truffle shine

Greek-Style

• Use oregano instead of rosemary and thyme

• Add crumbled feta and kalamata olives before serving

• Finish with a squeeze of lemon juice

Loaded Baked Potato Style

• Top with sour cream, bacon bits, and scallions

• Add shredded cheddar in place of Parmesan

Vegan-Friendly Version

• Substitute vegan butter

• Use nutritional yeast instead of Parmesan for a cheesy flavor

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Storing and Reheating

These potatoes are best fresh, but you can store leftovers in an airtight container in the refrigerator for up to 3 days.

To reheat and regain crispiness:

• Oven: 400°F (200°C) for 10–12 minutes

• Air fryer: 375°F (190°C) for 5–6 minutes

• Avoid microwaving—they’ll get soggy

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Why This Recipe Works

1. The smash technique increases the surface area, creating more crispy edges.

2. Butter + olive oil combo gives flavor and high-heat stability for roasting.

3. Parboiling the potatoes allows for tenderness inside and crispiness outside.

4. Garlic and herbs infuse the potatoes with aromatic flavor during roasting.

5. Parmesan cheese adds umami and a crispy topping that’s irresistible.

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Final Thoughts

There are thousands of ways to prepare potatoes, but this recipe is truly something special. The balance of flavors and textures is outstanding: creamy centers, crispy golden crusts, bold garlic flavor, and rich Parmesan umami. Every bite offers crunch, comfort, and satisfaction. Whether you serve them to impress guests or treat yourself on a weeknight, these smashed potatoes will win hearts every time.

So go ahead—ditch the fries, pass on the mash, and forget the baked potato. After trying these Crispy Parmesan Garlic Smashed Potatoes, you’ll understand why people say:
“After tasting this, I’m never having potatoes any other way!”