Parmesan Garlic Herb Smashed (Printable Version)

Crispy smashed potatoes with garlic, herbs, and melted Parmesan create a flavorful, irresistible side dish.

# Needed Ingredients:

→ 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 - ½ tsp freshly ground black pepper
07 - ½ tsp smoked paprika (optional)

→ Cheese & Herbs

08 - ½ 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)

# Preparation Steps:

01 - Preheat oven to 425°F (220°C). 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 tender but intact.
03 - Drain potatoes thoroughly and let them steam-dry in a colander for 2 minutes.
04 - Arrange potatoes on the prepared baking sheet. Gently smash each to about ½ inch (1.25 cm) thickness using the bottom of a glass or potato masher.
05 - Combine olive oil, melted butter, minced garlic, sea salt, black pepper, and smoked paprika (if using) in a small bowl.
06 - Drizzle the seasoning mixture evenly over the smashed potatoes and sprinkle grated Parmesan on top.
07 - Bake for 20 to 25 minutes until edges turn golden and crispy.
08 - Remove from oven, garnish with chopped parsley and chives, and add extra Parmesan if desired. Serve immediately.

# Expert Advice:

01 -
  • The edges get shatteringly crisp while the insides stay fluffy and tender, giving you textural contrast that feels indulgent without being heavy.
  • Fresh herbs and garlic make these taste restaurant-quality but come together faster than you'd expect on a weeknight.
  • One baking sheet means minimal cleanup, which means you'll actually make these again instead of saving them for special occasions.
02 -
  • Don't skip the steam-drying step or use waxy potatoes without boiling them first, both will leave you with soggy results instead of crispy edges.
  • Grate your Parmesan fresh right before cooking rather than using pre-shredded cheese, which has anti-caking agents that prevent proper melting and crisping.
  • Taste and adjust salt before they go in the oven because it's impossible to season evenly after roasting.
03 -
  • For extra crispiness that edges toward shattered, broil for 2 to 3 minutes after baking, but stay in the kitchen and watch them because broiler intensity varies wildly.
  • If you're substituting with Pecorino Romano or vegan hard cheese, add it gradually and taste as you go because flavors vary, some are saltier than Parmesan.
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