Golden smashed baby potatoes roasted to perfection, coated in garlicky Parmesan butter and crisped until irresistibly crunchy – the ultimate savory side or snack.

Why You’ll Love This Recipe

These smashed potatoes combine a tender, pillowy interior with ultra-crispy edges—perfectly seasoned with garlic butter and Parmesan. They’re approachable to make, incredibly flavorful, and great for meals or entertaining. A beloved twist on potato sides seen trending everywhere

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1½ lbs baby potatoes
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter, melted
• 4 cloves garlic, minced
• ½ teaspoon smoked paprika
• ½ teaspoon black pepper
• 1 teaspoon salt
• ⅓ cup grated Parmesan cheese
• Fresh parsley, chopped (for garnish)

directions

1. Preheat oven to 425 °F (220 °C). Line a baking sheet with parchment paper.
2. Boil potatoes in salted water for 15–18 minutes until fork-tender. Drain and let cool slightly.
3. Place potatoes on the prepared sheet and gently flatten each using the bottom of a glass or jar.
4. In a small bowl, whisk together olive oil, melted butter, garlic, smoked paprika, salt, and pepper.
5. Brush the garlic-butter mixture generously over each smashed potato.
6. Sprinkle with Parmesan cheese.
7. Roast for 25–30 minutes, or until edges are golden and crisp.
8. Garnish with chopped parsley and serve hot.

Servings and timing

• Yield: Serves 4–6 as a side
• Prep time: ~10 minutes (plus boiling)
• Cook time: ~25–30 minutes
• Total time: ~40–45 minutes
  These timings align with similar garlic-Parmesan smashed potato recipes

Variations

• Cheesy bacon twist: Add crumbled crispy bacon on top before the final bake
• Herb-infused: Stir chopped rosemary, thyme, or parsley into the garlic butter mixture
• Spicy edge: Sprinkle red chili flakes or drizzle hot sauce before serving
• Alternate cheeses: Substitute Pecorino Romano or mozzarella for Parmesan

storage/reheating

• Storage: Cool completely, store in an airtight container in the fridge up to 4 days .
• Reheating: Reheat in a 350 °F oven or air fryer (390 °F for 2–3 minutes) to restore crispness. Microwave may soften the exterior.

FAQs

1. Can I prepare the potatoes ahead of time?

Yes—boil and smash ahead, refrigerate the unbaked potatoes up to 2 days before brushing with garlic butter and baking

2. Which potatoes work best?

Baby Yukon Gold, red, or fingerling potatoes all work well for even cooking and ideal size

3. How do I ensure crisp edges?

Pat the potatoes dry, use enough garlic butter, and bake at a high temp (425–450 °F). Finishing under broil (optional) intensifies crispness

4. Can I omit Parmesan?

Yes—brush with garlic herb butter only. Or use vegan Parmesan or Pecorino for variations.

5. Is smoked paprika essential?

No—but it adds warmth and color. You can substitute regular paprika, chili powder, or omit it.

6. Can I make them gluten-free or vegan?

They’re naturally gluten-free. Use vegan butter and cheese alternatives to make them vegan.

7. What sides pair well?

They complement grilled meats, roasted chicken, burgers, or vegetarian mains—perfect for sharing

8. How can I reheat leftovers without losing crispiness?

Use an air fryer at 390 °F for 2–3 minutes or a 350 °F oven for 5–7 minutes. Microwave is not recommended for crisp texture

9. Can I double the recipe?

Yes—spread in a larger pan and increase bake time slightly to maintain crisp edges.

10. Can I make a cheesy version?

Absolutely. After roasting, add shredded mozzarella or cheese blend and broil until melted.

Conclusion

These Crispy Garlic Parmesan Smashed Potatoes offer a perfect balance of creamy interiors, bold garlic-Parmesan flavor, and delightfully crunchy exteriors. Easy to adapt and always crowd-pleasing, they make a fantastic addition to any meal or gathering. Enjoy each satisfying bite!

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