Introduction

Baked smashed potatoes with garlic and Parmesan are a crispy, flavorful side dish that’s simple to prepare. These tender potatoes get smashed and baked to golden perfection, then topped with savory garlic, melted butter, and a sprinkle of Parmesan cheese. They’re perfect for any meal and sure to be a family favorite.

The image shows a metal baking tray lined with white parchment paper holding eight smashed baked potatoes. Each potato is golden yellow with crispy brown edges and bits of coarse salt sprinkled on top. A few green rosemary sprigs sit on some of the potatoes, adding a pop of color. The tray is set on a white marbled surface with a light grey cloth partially visible in the background, giving a fresh and clean look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ pounds baby potatoes (red or Yukon Gold work best)

3 tablespoons olive oil (California Extra Virgin Oil recommended)

3 cloves garlic, minced

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon smoked paprika (optional, for extra flavor)

¼ cup grated Parmesan cheese

2 tablespoons unsalted butter, melted

2 tablespoons chopped fresh parsley (for garnish)

Instructions

Step 1: Fill a large pot with water, add a generous pinch of salt, and bring to a rolling boil. Add the baby potatoes and cook for 15–20 minutes until fork-tender. Drain and allow to cool slightly for easier handling.

Step 2: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with olive oil to prevent sticking.

Step 3: Arrange the boiled potatoes on the baking sheet. Using the bottom of a glass, a potato masher, or a fork, gently press each potato until flattened to about ½-inch thick. Some may break, which creates extra crispy edges.

Step 4: In a small bowl, combine olive oil, melted butter, minced garlic, salt, pepper, and smoked paprika if using. Brush the mixture generously over each smashed potato. Sprinkle grated Parmesan cheese evenly on top.

Step 5: Bake the potatoes in the preheated oven for 25–30 minutes, until golden brown and crispy. For extra crunch, broil for 2–3 minutes at the end, watching carefully to avoid burning.

Step 6: Remove from the oven and immediately sprinkle with chopped fresh parsley. Serve hot with your favorite dipping sauce like sour cream, garlic aioli, or spicy sriracha mayo.

Tips & Variations

Use red or Yukon Gold potatoes for the best texture and flavor.

Add a pinch of red pepper flakes for a spicy kick.

Try swapping Parmesan for Pecorino Romano for a sharper taste.

For herbs, fresh rosemary or thyme can replace parsley.

Smashed potatoes are great served with a dollop of sour cream or a drizzle of garlic aioli.

FAQs

Can I use regular potatoes instead of baby potatoes?

Yes, you can use regular potatoes, but baby potatoes work best for uniform size and faster cooking. If using larger potatoes, cut them into smaller chunks before boiling.

How do I make these potatoes extra crispy?

Make sure to spread the smashed potatoes out on the baking sheet without crowding them. Using the broiler for the last 2–3 minutes also adds extra crispiness. Using a combination of olive oil and butter helps with browning as well.