These garlic Parmesan smashed potatoes are boiled until tender, smashed, and roasted until the edges turn golden and deeply crisp. The finishing touch is a generous brush of garlic butter and plenty of freshly grated Parmesan. Crunchy on the outside and soft in the middle, they’re the perfect elevated side dish when plain potatoes just won’t do.
These smashed potatoes are a family favorite for good reason. They come together with minimal prep and simple ingredients, but the combination of crisp edges, buttery garlic, and nutty Parmesan tastes like something from a restaurant. Serve them with grilled steak, roasted chicken, or salmon for an easy weeknight or special-occasion meal.
Garlic Parmesan Smashed Potatoes
- ⭐ Difficulty: Easy
- 🕒 Prep Time: 15 minutes
- 🥣 Cook Time: 50–60 minutes
- 🧑🍳 Total Time: 1 hour 5 minutes–1 hour 15 minutes
- 👪 Serves: 4
- 🥣 Main Ingredients: Baby Yukon Gold potatoes, garlic, salted butter, Parmesan, fresh chives, parsley, olive oil, and seasonings.
- ⭐ Why You’ll Love It: Crisp, deeply flavorful, and easy to make.
Table of Contents
- Garlic Parmesan Smashed Potatoes
- Notes From My Kitchen
- Key Ingredients
- How To Make Garlic Parmesan Smashed Potatoes
- Pro Tips
- What to Serve With Garlic Smashed Potatoes
- Recipe FAQs
- Recipe Card
Notes From My Kitchen
The key to perfect smashed potatoes is technique: get the potatoes tender, dry them well, and smash to the right thickness so you get crispy edges and a creamy center.
- Boil until very tender: Cook the baby potatoes until a paring knife slides through the center with almost no resistance. Fully tender potatoes smash easily without falling apart.
- Dry before roasting: Pat the cooked potatoes dry on a towel so they brown instead of steaming in the oven. Moisture prevents the crisp crust we want.
- Smash to about ½ inch: Press each potato to roughly ½ inch thick. Too thin and they become dry; too thick and you miss the craggy edges that crisp exceptionally well.
Key Ingredients
(Full ingredient list and quantities are in the recipe card below.)
- Baby Yukon Gold potatoes: Thin-skinned and naturally creamy, ideal for smashing. Baby red potatoes can be used but are slightly waxier.
- Chicken bouillon paste or broth: Adds seasoning to the boiling water. Use vegetable bouillon for a vegetarian option or plain water if needed.
- Olive oil: Helps the potatoes brown and crisp; avocado oil is a good substitute for higher-heat roasting.
- Seasonings: Garlic powder, onion powder, smoked paprika, kosher salt, and black pepper create a savory base with a hint of smokiness.
- Salted butter and fresh garlic: Melted together they form the garlic butter that soaks into crevices and adds rich savory flavor.
- Parmesan: Freshly grated Parmesan melts and browns beautifully, adding a salty, nutty finish.
- Fresh chives and parsley: Chives give mild onion notes; parsley brightens the dish and balances the richness.
How To Make Garlic Parmesan Smashed Potatoes
Step 1. Boil the potatoes: Rinse the potatoes well, add to a pot of cold water seasoned with chicken bouillon paste or a pinch of salt, and bring to a boil. Cook 20–25 minutes until fully tender but still holding shape.
Step 2. Dry the potatoes: Drain and transfer the hot potatoes to a parchment-lined baking sheet. Gently pat them dry with a clean kitchen towel to remove excess moisture so they can crisp in the oven.
Step 3. Smash, season, and roast: Use the bottom of a sturdy glass or measuring cup to press each potato to about ½ inch thick, spacing them so hot air circulates. Drizzle generously with olive oil and sprinkle with garlic powder, onion powder, smoked paprika, kosher salt, and black pepper. Roast at 450°F (232°C) until the edges are deeply golden and crisp, about 25–30 minutes.
Step 4. Make the garlic butter and finish: While the potatoes roast, melt butter and stir in diced fresh garlic and chopped chives. When the potatoes are crisp, brush them with half of the garlic butter and sprinkle with freshly grated Parmesan. Return to the oven for 5–7 minutes until the cheese melts and the garlic becomes fragrant. Finish with the remaining butter, extra Parmesan, and chopped parsley. Serve immediately for best texture.
Pro Tips
- Give each potato room: Crowding traps steam. Use two baking sheets if needed so each potato crisps.
- Don’t smash too thin: About ½ inch thickness yields crisp edges with a creamy center; thinner pieces can become dry.
- Oil the smashing tool: A little olive oil on the bottom of the glass prevents sticking while pressing.
- Press straight down: Avoid twisting when you smash to keep skins attached and potatoes intact.
- Serve immediately: These are crispest in the first 10–15 minutes after roasting; keep them uncovered until serving to avoid steam softening the edges.
What to Serve With Garlic Smashed Potatoes
These smashed potatoes pair beautifully with steak, chicken, pork, and seafood. For a restaurant-style dinner at home, serve them with a peppercorn steak, a pan-roasted chicken, or a simply seasoned salmon. For an easy weeknight meal, pair with garlic Parmesan chicken skewers and grilled corn for a balanced, flavorful plate.
Recipe FAQs
They may have been too wet, placed too closely together, or not roasted long enough. Pat the potatoes dry after boiling, space them apart on the baking sheet, and roast until edges and bottoms are deeply golden.
Yes. Baby red potatoes hold their shape well, but their centers are slightly firmer and less creamy than Yukon Golds.
No. Baby Yukon Gold skins are thin and help the potatoes stay intact while roasting; they also become deliciously crisp.
Garlic Parmesan Smashed Potatoes — Recipe Card
Ingredients
- 2 lbs baby Yukon potatoes
- 1 tbsp chicken bouillon paste (optional) or a good pinch of salt in the boiling water
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp smoked paprika
- 2 tsp kosher salt (adjust to taste)
- 1 tsp black pepper
Garlic Parmesan Sauce
- 1/2 cup salted butter, melted
- 4 cloves garlic, diced
- 3 tbsp fresh chives, diced
- 1/2 cup freshly grated Parmesan
- Fresh parsley, for garnish
- Olive oil for roasting (about 2–3 tbsp)
Instructions
- Preheat the oven to 450°F (232°C). Line a baking sheet with parchment paper.
- Rinse the potatoes and place them in a large pot with cold water. Stir in chicken bouillon paste if using. Bring to a boil, then cook 20–25 minutes until the potatoes are fork-tender.
- Drain the potatoes and transfer them to the prepared baking sheet. Gently pat them dry with a kitchen towel.
- Use the bottom of a sturdy glass or measuring cup to smash each potato to about ½ inch thick, leaving space between them for air circulation.
- In a small bowl, combine garlic powder, onion powder, smoked paprika, black pepper, and kosher salt. Drizzle the potatoes with olive oil and sprinkle the seasoning mixture generously over them.
- Roast on the center rack for 25–30 minutes, until the edges are crisp and golden brown.
- While potatoes roast, melt butter and stir in diced garlic and chives.
- Remove the pan from the oven, brush potatoes with half the garlic butter, and sprinkle evenly with grated Parmesan. Return to the oven for 5–7 minutes until the cheese melts and the garlic is fragrant.
- Brush with remaining garlic butter, sprinkle more Parmesan if desired, and garnish with fresh parsley. Serve immediately.
Notes
- Space potatoes well on the sheet to avoid steaming.
- Smash to approximately ½ inch thick for the best texture balance.
- Brush with garlic butter twice—before and after adding Parmesan—for deeper flavor.
Nutrition (approximate per serving)
Calories: 447 kcal; Carbohydrates: 44 g; Protein: 10 g; Fat: 27 g; Sodium: varies depending on bouillon and added salt.
Nutrition is an approximation and will vary with ingredient brands and portion sizes.
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