Parmesan Garlic-Herb Smashed (Printer-Friendly)

Crispy smashed potatoes infused with garlic, fresh herbs, and melted Parmesan cheese.

# What You'll Need:

→ 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 fresh parsley, chopped
10 - 1 tbsp fresh chives, chopped, optional
11 - Extra Parmesan and herbs for garnish, optional

# Method:

01 - Set the oven to 425°F and prepare a large baking sheet by lining it with parchment paper or lightly greasing it.
02 - Place potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook for 15 to 20 minutes until fork-tender but intact.
03 - Drain potatoes thoroughly and allow to steam-dry in the colander for 2 minutes.
04 - Arrange potatoes on the baking sheet and gently smash each to about ½ inch 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.
07 - Sprinkle grated Parmesan cheese uniformly over the potatoes.
08 - Bake in the preheated oven for 20 to 25 minutes until edges turn golden and crispy.
09 - Remove from oven, garnish with fresh parsley, chives, and additional Parmesan if desired, then serve immediately.

# Expert Suggestions:

01 -
  • Theyre basically impossible to mess up, even if you overcook the potatoes a little before smashing.
  • That Parmesan crust gets so crispy it crackles when you bite into it.
  • You can prep them ahead and bake right before serving, which is a lifesaver for hosting.
  • They taste fancy but use stuff you probably already have on hand.
02 -
  • Dont skip the steam-dry step after draining, wet potatoes steam instead of crisping and youll lose that crunch.
  • Use freshly grated Parmesan, the pre-grated stuff doesnt melt or crisp the same way.
  • If your potatoes are on the larger side, give them a few extra minutes in the boiling water so theyre soft enough to smash without crumbling.
03 -
  • Dont crowd the baking sheet, give each potato some space so the edges can crisp instead of steam.
  • If you want restaurant-level crunch, brush the tops with a little extra melted butter halfway through baking.
  • Taste your Parmesan before adding extra salt, some brands are saltier than others and you dont want to overdo it.
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