Parmesan Garlic-Herb Smashed Potatoes (Printable)

Crispy, golden smashed potatoes with garlic, fresh herbs, and Parmesan offer a flavorful, savory side dish.

# What You 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 - 0.5 tsp freshly ground black pepper
07 - 0.5 tsp smoked paprika (optional)

→ Cheese & Herbs

08 - 0.5 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)

# How to Make It:

01 - Preheat the 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 for 15 to 20 minutes until fork-tender but intact.
03 - Drain potatoes thoroughly and allow them to steam-dry in a colander for 2 minutes.
04 - Arrange potatoes on the prepared baking sheet. Using the bottom of a glass or potato masher, gently smash each to approximately 0.5 inch thickness.
05 - Combine olive oil, melted butter, minced garlic, sea salt, black pepper, and smoked paprika (if using) in a small bowl. Drizzle evenly over smashed potatoes.
06 - Sprinkle freshly grated Parmesan cheese evenly over the potatoes.
07 - Bake for 20 to 25 minutes until edges turn golden and crisp.
08 - Remove from oven, sprinkle with chopped parsley and chives, add extra Parmesan if desired, and serve hot.

# Expert Advice:

01 -
  • Golden, crispy edges that shatter between your teeth while the inside stays pillowy soft.
  • Real Parmesan and fresh herbs make this feel fancy enough for guests but simple enough for a Tuesday night.
  • One baking sheet means less cleanup, more time to enjoy the meal.
02 -
  • Never skip the steam-dry step—even two minutes makes the difference between crispy edges and soggy ones.
  • Grate your Parmesan fresh every time; pre-grated cheese has anti-caking agents that keep it from melting smoothly into the potatoes.
  • If you want extra crispiness, finish under the broiler for 2–3 minutes, but watch it like a hawk because the line between golden and burnt is thin.
03 -
  • Use a potato masher or the bottom of a sturdy glass rather than a ricer or food mill—you want some texture, not baby food.
  • Don't crowd your baking sheet; potatoes need breathing room to crisp, so use two sheets if you're doubling the recipe rather than packing them tight.
Go back