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!
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 – There’s no need to peel the potato skins, we want to keep them because they get extra crispy while roasting. You can use Yukon gold potatoes or golden baby potatoes. Some folks have even used red potatoes.
TIP: Try to pick potatoes that are on the smaller side so they crisp up nicely and you don’t have to spend more time roasting them.
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.
- Load it up – Load it up by topping with some bacon bits or chives and serving 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