Garlic Parmesan Smashed Potatoes are a game changer when it comes to comfort food. Forget boring mashed potatoes and step into a world of crispy, cheesy, garlicky goodness! These Garlic Parmesan Smashed Potatoes are quickly becoming a favorite in my kitchen, and I’m so excited to share this recipe with you.
The inspiration for this dish came from wanting to elevate a simple potato side dish. I wanted something with more texture and flavor, and these smashed potatoes definitely deliver. The crispy edges, creamy centers, and burst of garlic and parmesan make every bite an absolute delight. Let’s get smashing!
Table of Contents
Why You Will Love This Garlic Parmesan Smashed Potatoes Recipe
Garlic Parmesan Smashed Potatoes: The Ultimate Crispy Recipe
Crispy and flavorful Garlic Parmesan Smashed Potatoes are the perfect easy side dish for any meal.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings
Category: Side Dish
Cuisine: American
Nutrition:
Protein: 6g
Carbs: 25g
Fat: 15g
Ingredients
- 1.5 lbs baby potatoes (Yukon gold or red)
- 4 tablespoons butter, melted
- 4 cloves garlic, minced
- 1/2 cup grated parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon dried Italian herbs
- Salt and pepper to taste
- Fresh parsley, chopped
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Place potatoes in a pot, cover with water, and boil until fork-tender (15-20 minutes).
- Drain potatoes and let cool slightly.
- Combine melted butter, garlic, parmesan, Italian herbs, salt, and pepper in a bowl.
- Place potatoes on baking sheet and gently smash each potato.
- Drizzle olive oil evenly over smashed potatoes.
- Spoon garlic parmesan mixture over each potato.
- Bake for 20-25 minutes, until golden brown and crispy.
- Garnish with fresh parsley and serve hot.
Notes
- For extra crispy potatoes, don’t overcrowd the baking sheet. Use enough olive oil for best results.
- Feel free to add other cheeses or herbs to customize the flavor.
This smashed potatoes recipe is the ultimate comfort food. The combination of creamy potato, crispy edges, and salty parmesan is simply irresistible. They’re incredibly easy to make, and ready in under an hour, perfect for a weeknight dinner.
These garlic smashed potatoes are a guaranteed crowd pleaser. I’ve made them for everything from casual family dinners to potlucks, and they always disappear quickly. Plus, you can easily customize them with your favorite herbs and spices. I personally think the garlic butter adds something special.
Follow us on Pinterest for more delicious recipes and cooking inspiration!
Ingredients Needed for This Garlic Parmesan Smashed Potatoes Recipe
- 1.5 lbs baby potatoes (Yukon gold or red potatoes work well)
- 4 tablespoons butter, melted
- 4 cloves garlic, minced
- 1/2 cup grated parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon dried Italian herbs
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
How to Make This Garlic Parmesan Smashed Potatoes Recipe
- 1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2. Place the baby potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil.
- 3. Cook the potatoes until they are fork tender, about 15 20 minutes.
- 4. Drain the potatoes and let them cool slightly.
- 5. In a small bowl, combine the melted butter, minced garlic, parmesan cheese, Italian herbs, salt, and pepper. This is your glorious garlic parmesan mixture!
- 6. Place the cooked potatoes on the prepared baking sheet. Using the bottom of a glass or a potato masher, gently smash each potato until flattened.
- 7. Drizzle the olive oil evenly over the smashed potatoes.
- 8. Spoon the garlic parmesan mixture over each smashed potato, making sure to coat it well using all the parmesan and herbs.
- 9. Bake for 20 25 minutes, or until the potatoes are golden brown and crispy around the edges.
- 10. Garnish with fresh parsley before serving. Enjoy these cheesy smashed potatoes while they’re hot!
How to Serve This Garlic Parmesan Smashed Potatoes Recipe
These garlic parmesan smashed potatoes make a fantastic side dish for almost any meal. They pair perfectly with grilled chicken, steak, or fish. I also love serving them alongside a hearty salad for a complete and satisfying meal. For a holiday dinner, this potato side dish will be the ultimate comfort food potatoes option.
For an extra touch, try topping them with a dollop of sour cream or a sprinkle of red pepper flakes for a little heat. Consider using different cheeses for variety. Find more flavor combinations to get inspired!
How to Store This Garlic Parmesan Smashed Potatoes Recipe
Store any leftover garlic parmesan smashed potatoes in an airtight container in the refrigerator. They will stay fresh for up to 3 4 days.
For longer storage, you can freeze the smashed potatoes. Place them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer bag and store for up to 2 months.
To reheat, bake the refrigerated smashed potatoes at 350°F (175°C) for 10 15 minutes, or until heated through and crispy. For frozen potatoes, bake directly from frozen for 20 25 minutes, or until heated through. Microwaving is an option, but may result in a less crispy texture.
Tips to Make This Garlic Parmesan Smashed Potatoes Recipe
- For extra crispy potatoes, make sure to use enough olive oil. The oil helps the edges get nice and golden brown in the oven and the garlic butter smashed potatoes are amazing.
- Don’t overcrowd the baking sheet. If necessary, use two baking sheets to ensure that the potatoes have enough space to crisp up properly.
- Feel free to experiment with different cheeses and herbs. Asiago cheese, rosemary, or thyme would all be delicious additions.
- For an even faster version, you can use pre cooked potatoes or leftovers. Just make sure they are still slightly firm.
Helpful Notes for This Garlic Parmesan Smashed Potatoes Recipe
Baby Yukon gold or red potatoes work best for this recipe because they have a creamy texture and hold their shape well. However, you can use other types of potatoes if you prefer.
If you don’t have fresh garlic on hand, you can use garlic powder. However, fresh garlic will give you the best flavor for these cheesy smashed potatoes.
Variation of This Garlic Parmesan Smashed Potatoes Recipe
- Spicy Smashed Potatoes: Add a pinch of red pepper flakes to the garlic parmesan mixture for a kick.
- Herbaceous Smashed Potatoes: Add fresh rosemary, thyme, or chives to the garlic parmesan mixture for a more complex flavor.
- Sweet Potato Smashed Potatoes: Use sweet potatoes instead of regular potatoes for a sweeter, slightly healthier version.
- Cheesy Deluxe: Sprinkle some shredded cheddar cheese on top during the last few minutes of baking for an extra cheesy treat.
FAQs About This Garlic Parmesan Smashed Potatoes Recipe
What makes Garlic Parmesan Smashed Potatoes so crispy?
The key to crispy smashed potatoes is to boil them until tender, then smash them flat and bake them at a high temperature. This allows the edges to get extra crispy while the center remains fluffy.
Can I use different types of potatoes for this recipe?
Yes, you can use different types of potatoes. Yukon gold or red potatoes work best because they have a creamy texture. Russet potatoes can also be used, but they may be slightly drier.
How do I store leftover Garlic Parmesan Smashed Potatoes?
Store leftover smashed potatoes in an airtight container in the refrigerator for up to 3 days. Reheat them in a hot oven or air fryer to maintain their crispiness.
Is it better to boil smashed potatoes before air frying?
Yes, boiling the potatoes until tender before smashing and air frying helps to create a fluffy interior and crispy exterior. Bypassing the boiling process usually results in unevenly cooked potatoes.
Conclusion
These Garlic Parmesan Smashed Potatoes are the perfect way to elevate your potato game. They are easy to make, packed with flavor, and sure to be a hit with everyone. Don’t wait – give this smashed potatoes recipe a try today and let me know what you think in the comments!
