These crispy garlic Parmesan smashed potatoes smothered in melted garlic butter, Parmesan and parsley are the best way to serve potatoes.
If you’re a fan of crispy food, these crispy garlic Parmesan smashed potatoes are going to be a treat. Since the pre-boiled potatoes are smashed flat, there’s more surface to roast and get golden and crunchy.
Combine that with a generous drizzle of melted garlic butter, Parmesan and fresh parsley and you have the ultimate side dish to pretty much anything.
They’re crispy on the outside and soft and fluffy on the inside like these mashed potato puffs or loaded mashed potato balls and are yet another great way to enjoy the versatile potato. So let’s start cooking!
How To Make Garlic Parmesan Smashed Potatoes (1 Min Video)
Ingredients in Garlic Parmesan Smashed Potatoes
What’s The Difference Between Mashed and Smashed Potatoes?
Mashed potatoes are mashed down until creamy and usually mixed with milk, butter and sometimes sour cream. Smashed potatoes are pre-boiled then smashed, topped with garlic butter and some seasonings then roasted until crispy.
CRISPY GARLIC PARMESAN SMASHED POTATOES RECIPE TIPS
- Potatoes – You can use baby gold potatoes or Yukon gold potatoes but I used baby gold potatoes for this recipe. Some folks have even used red potatoes. There’s no need to peel the potatoes because we want crispy potato skins!
Recipe Tip
- Try picking potatoes that are on the smaller side so they crisp up nicely and so you don’t have to spend more time roasting them. Baby potatoes work best for this recipe.
- Garlic – I like my potatoes extra garlicky, so if you want to tone it down a bit, try using 2 cloves of fresh garlic instead. You can also substitute fresh garlic with garlic powder. If using fresh garlic, I find it easier to mince them with either a mini grater or garlic press.
- Mixing – I prefer mixing the cooked potatoes with the melted garlic butter in a mixing bowl so it seasons evenly before smashing them on the baking sheet. Then we drizzle the leftover garlic butter on the potatoes once smashed, and top and some Parmesan for concentrated seasoned tops.
- Smashing potatoes – The flatter the potatoes are, the more surface there is to crisp up. Just be careful not to apply too much force or you’ll end up with mashed potatoes instead.
- Baking – I roasted the potatoes by baking but you should be able to broil them at 400°F for about 10-15 minutes.
- Make it ahead – Boil the potatoes a day ahead and refrigerate them. Continue with the mashing, seasoning and roasting the next day.
Customize It!
- Load it up – Top it with some bacon bits or chives and serve with a dollop of sour cream.
- Add some herbs – Add more traditional potato herb seasonings like thyme and rosemary on top of the garlic and Parmesan.
And that’s about it. Enjoy the smashed potatoes with a slow cooker three packet roast, or try it with some air fryer maple chicken thighs. They’ll even go great with some oven-baked chicken breasts which you can bake at the same time. Enjoy!
MORE POTATO RECIPES TO TRY
- Mashed Potato Puffs
- Loaded Mashed Potato Balls
- The Best Creamy Potato Salad
- Garlic Parmesan Sweet Potato Stacks
- Slow Cooker Mashed Potatoes
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Crispy Garlic Parmesan Smashed Potatoes
- Total Time: 1 hour
- Yield: 6-8 1x
Description
These crispy garlic Parmesan smashed potatoes smothered in melted garlic butter, Parmesan and parsley are the best way to serve potatoes.
Ingredients
- 1.5–2 lbs. baby gold potatoes / Yukon gold potatoes
- 4 tablespoons butter, melted
- 4 medium garlic cloves, minced
- 1 teaspoon Italian seasoning
- 2 tablespoons fresh parsley, chopped and divided
- Coarse sea salt and pepper to taste
- Olive oil spray
- 2 tablespoons Parmesan cheese, grated
Instructions
- Over medium-high heat, bring a large pot of salted water to a boil and cook the potatoes until fork-tender, about 30-35 minutes depending on how big your potatoes are. Drain the potatoes and set them aside.
- Combine melted butter with garlic, Italian seasoning and parsley.
- Toss the cooked potatoes with the garlic butter mixture in a large mixing bowl.
- Arrange potatoes on a greased baking sheet and use a potato masher to gently flatten the potatoes until they are lightly smashed.
- Drizzle the leftover garlic butter mixture on the potatoes. Season with salt and pepper and sprinkle generously with Parmesan cheese.
- Lightly spray the potatoes with some olive oil spray.
- Bake at 425°F for 25 minutes or until the potatoes are crispy and golden.
- Dish and serve hot topped with extra parsley and salt.
- Enjoy!
Notes
- You can also broil them at 400°F for 10-15 minutes instead of baking them.
- Load it up – Top it with some bacon bits or chives and serve with a dollop of sour cream.
- Add some herbs – Add more traditional potato herb seasonings like thyme and rosemary on top of the garlic and Parmesan.
- Scroll up to RECIPE TIPS for more useful tips, suggestions and ingredient substitutions.
- Prep Time: 5 mins
- Cook Time: 55 mins
Comments & Reviews
SO good!! I pretty much followed the recipe instructions except I didn’t have fresh parsley, so I used dry parsley. Baked for 20 minutes, then broiled for 4 minutes. Loved how the top was nice and crispy, but the rest was warm and fluffy. Will definitely make again!
Dried parsley works as well! Love the broiling step for extra crispiness 🙂
Absolutely delicious
Thank you for trying it out and being the first to comment and let me know how it turned out, Bill!