Baked Smashed Potatoes With Garlic & Parmesan Recipe
These Baked Smashed Potatoes with Garlic & Parmesan are crispy, golden on the outside and tender on the inside. Boiled baby potatoes are smashed flat, coated with a flavorful mix of olive oil, butter, garlic, and smoked paprika, then baked until perfectly crisp. Topped with grated Parmesan and fresh parsley, they make an irresistible side dish or appetizer packed with savory flavors.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Potatoes
- 1 ½ pounds baby potatoes (red or Yukon Gold work best)
Seasoning & Coating
- 3 tablespoons olive oil (California Extra Virgin Olive Oil preferred)
- 2 tablespoons unsalted butter, melted
- 3 cloves garlic, minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika (optional, for extra flavor)
Toppings & Garnish
- ¼ cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (for garnish)
- Optional: red pepper flakes for sprinkling
Instructions
- Boil Potatoes: 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 they are fork-tender. Drain and let them cool slightly for easier handling.
- Preheat Oven: Preheat your oven to 425°F (220°C) and prepare a large baking sheet by lining it with parchment paper or greasing lightly with olive oil to prevent sticking.
- Smash Potatoes: Arrange the boiled potatoes on the baking sheet. Using the bottom of a glass, a potato masher, or a fork, gently press each potato down until about ½-inch thick. Some may break apart, which creates extra crispy edges.
- Prepare Seasoning Mixture: In a small bowl, combine olive oil, melted butter, minced garlic, salt, black pepper, smoked paprika, and oregano. Brush this mixture generously over each smashed potato, making sure they are well-coated.
- Add Parmesan: Sprinkle the grated Parmesan cheese evenly over all the coated potatoes for a savory, crispy topping.
- Bake Potatoes: Place the baking sheet in the preheated oven and bake for 25–30 minutes. Potatoes should develop a deep golden-brown color and crisp edges. For an extra crunch, broil for the last 2–3 minutes but watch closely to avoid burning.
- Garnish and Serve: Remove the potatoes from the oven and immediately sprinkle with fresh chopped parsley and red pepper flakes if desired. Serve hot with your favorite dipping sauce such as sour cream, garlic aioli, or spicy sriracha mayo.
Notes
- Choose small baby potatoes like red or Yukon Gold varieties—they hold up well and crisp nicely.
- Smashing the potatoes thin helps create more crispy surface area.
- Smoked paprika is optional but adds a wonderful smoky depth.
- Keep a close eye during broiling to prevent burning.
- This recipe can be doubled easily for larger gatherings.
- Use fresh garlic for the best flavor.
- Parmesan adds saltiness and crunch, skip if dairy-free and substitute with nutritional yeast for a vegan option.
Keywords: baked smashed potatoes, garlic parmesan potatoes, crispy smashed potatoes, easy side dish, baby potatoes recipe
