Parmesan Garlic-Herb Smashed Spuds (Printable)

Crispy smashed potatoes infused with garlic, herbs, and Parmesan for a flavorful side dish.

# 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 - 0.5 tsp freshly ground black pepper
07 - 0.5 tsp smoked paprika (optional)

→ Cheese & Herbs

08 - 0.5 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)

# Directions:

01 - Heat the oven to 425°F. Line a large baking sheet with parchment paper or lightly grease it.
02 - Place potatoes in a large pot, cover with cold salted water, bring to a boil and cook 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 baking sheet and smash each gently to about ½ inch thickness using a glass bottom or potato masher.
05 - Combine olive oil, melted butter, minced garlic, sea salt, black pepper, and smoked paprika if using, then drizzle evenly over smashed potatoes.
06 - Sprinkle freshly grated Parmesan over the potatoes evenly.
07 - Bake for 20 to 25 minutes until edges are golden brown and crispy.
08 - Remove from oven, garnish with fresh parsley, chives, and additional Parmesan if desired. Serve immediately.

# Expert Tips:

01 -
  • They're crispy where it matters most, with just enough give in the middle to feel luxurious without the heaviness of cream-based mashes.
  • Garlic and Parmesan do the heavy lifting, so you taste butter and cheese and herbs, not bland starch.
  • Takes less than an hour start to finish, and most of that time the oven does the work while you handle other things.
02 -
  • Don't skip the steam-drying step after draining, because any moisture clinging to the potatoes will create steam in the oven that makes them soft instead of crispy.
  • Freshly grated Parmesan is non-negotiable here, pre-shredded cheese contains anti-caking agents that prevent it from melting properly and instead stays separated and grainy.
  • The edges are where the magic happens, so don't be afraid to let them get quite golden and even a little dark brown.
03 -
  • Cold salted water for boiling seems like extra work until you taste how much better seasoned potatoes taste compared to potatoes boiled in plain water.
  • If your oven runs cool, the potatoes might need a few extra minutes, but every minute past 25 is a risk, so stay nearby and watch for the color change that signals they're done.
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