Garlic Parmesan Smashed Potatoes (Print)
Crispy, buttery smashed potatoes with garlic, Parmesan, and chives.
# Ingredient List:
→ Potatoes
01 - 1.5 lbs baby Yukon Gold or red potatoes, scrubbed
→ Garlic Butter
02 - 3 tbsp unsalted butter, melted
03 - 2 tbsp olive oil
04 - 3 garlic cloves, finely minced
→ Topping
05 - 1/2 cup freshly grated Parmesan cheese
06 - 2 tbsp fresh chives, finely chopped
07 - 1/2 tsp kosher salt
08 - 1/4 tsp freshly ground black pepper
# How-To Steps:
01 - Preheat the oven to 425°F and line a baking sheet with parchment paper or grease lightly.
02 - Place potatoes in a large pot, cover with cold salted water, bring to a boil, then simmer for 15–20 minutes until fork-tender. Drain thoroughly.
03 - Arrange the potatoes on the prepared baking sheet and gently smash each to approximately 1/2 inch thickness using the bottom of a glass or potato masher.
04 - Combine melted butter, olive oil, and minced garlic in a small bowl.
05 - Brush smashed potatoes generously with the garlic butter mixture.
06 - Sprinkle evenly with kosher salt, black pepper, and grated Parmesan cheese.
07 - Bake for 20–25 minutes until edges are golden and crispy.
08 - Remove from oven, sprinkle fresh chives over the top, and serve hot.
# Expert Suggestions:
01 -
- They're crispy where it counts and tender inside, so every bite feels intentional and rewarding.
- Garlic and Parmesan do the heavy lifting flavor-wise, making a humble potato feel downright elegant.
- Ready in under an hour and impossible to mess up, even if you're cooking for people you're trying to impress.
02 -
- Don't skip draining the potatoes well after boiling—excess water steams them in the oven instead of crisping them, and that's a game-changer for texture.
- Grate your Parmesan fresh and use a light hand when you first take them out of the oven so the cheese has room to melt and crisp rather than clump.
03 -
- Block Parmesan grated fresh tastes infinitely better than pre-shredded, and the melting behavior is noticeably superior in the oven.
- If you don't have a pastry brush, use the back of a spoon to distribute the garlic butter evenly—it's slower but gets the job done and feels deliberate.