Crispy Smashed Potatoes Recipe
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Crispy Smashed Potatoes Recipe
This smashed potatoes garlic parmesan recipe delivers the ultimate crispy, savory side dish with minimal effort. Made with fork-tender baby potatoes smashed to perfection, then roasted with olive oil, fresh garlic, and sharp Parmesan cheese, these potatoes are ready in just over an hour. They are the perfect, elegant accompaniment for a weeknight dinner or a standout dish for your holiday table among other easy Thanksgiving side dishes.
I discovered the magic of crispy smashed potatoes during a trip to a rustic Italian trattoria, where they served them alongside a simple roasted chicken. The contrast of the creamy interior and the golden, crunchy edges, all enveloped in the aroma of toasted garlic, was unforgettable. I knew I had to create my own version, and now these garlic parmesan smashed potatoes are a non-negotiable part of our family’s Sunday dinner ritual. They pair beautifully with comforting mains like my hearty chicken pot pie or a classic garlic parmesan chicken meatloaf, creating a meal that feels both special and deeply satisfying.
Why These Smashed Potatoes Are Irresistible
- Perfect Crispy Texture: The double-cooking method creates an incredible contrast between the fluffy interior and golden, crispy edges.
- Simple, Wholesome Ingredients: You only need a handful of pantry staples like potatoes, olive oil, garlic, and Parmesan for amazing flavor.
- Family-Friendly Crowd-Pleaser: Both kids and adults adore these savory, cheesy potatoes, making them a guaranteed hit.
- Versatile Side Dish: They complement everything from a simple weeknight roast chicken to an elaborate holiday feast.
Your Shopping List for Perfect Smashed Potatoes
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
- Baby Potatoes: Choose Yukon Gold or red new potatoes for their creamy texture and thin skins, which crisp up beautifully.
- Olive Oil: A good quality extra virgin olive oil adds fruity notes and helps achieve that signature crispiness.
- Kosher Salt & Black Pepper: These fundamental seasonings enhance the natural flavor of the potatoes and garlic.
- Fresh Garlic: Minced fresh garlic provides a pungent, aromatic kick that mellows and sweetens as it roasts.
- Parmesan Cheese: Freshly grated Parmesan melts into a savory, salty crust that is utterly addictive.
- Fresh Parsley: A sprinkle of chopped parsley at the end adds a fresh, colorful garnish.
Crispy Smashed Potatoes with Garlic Parmesan
Crispy smashed potatoes with garlic parmesan are the perfect side dish. This easy recipe creates golden roasted potatoes with melted cheese in just 75 minutes.
Equipment
- large pot
- colander
- baking sheet
- oven
- small bowl
- measuring spoons
- knife
- cutting board
Ingredients
Potatoes
- 2 pounds baby potatoes such as Yukon Gold or red new potatoes, uniform in size
- 3 tablespoons olive oil divided
- 1 teaspoon kosher salt or to taste
- 1/2 teaspoon freshly ground black pepper or to taste
- 4 cloves garlic minced
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh parsley finely chopped, for garnish
Instructions
- Wash the potatoes thoroughly. Place them in a large pot and cover with cold water by about one inch. Add 1 teaspoon of kosher salt to the water. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 15 to 20 minutes, or until the potatoes are fork-tender.
- While the potatoes are simmering, preheat your oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper for easier cleanup.
- Once the potatoes are tender, carefully drain them in a colander. Allow them to sit for 5 minutes to release any excess steam and dry slightly; this helps them get extra crispy.
- Arrange the drained potatoes on the prepared baking sheet, leaving some space between each one. Using the bottom of a sturdy drinking glass, a potato masher, or a fork, gently press down on each potato until it flattens to about 1/2-inch thick, being careful not to completely break it apart.
- Drizzle the smashed potatoes with 2 tablespoons of the olive oil. Season generously with the remaining 1 teaspoon of kosher salt and the 1/2 teaspoon of freshly ground black pepper.
- Transfer the baking sheet to the preheated oven and roast for 25 to 30 minutes, or until the potatoes are deeply golden brown and crispy around the edges.
- While the potatoes are roasting, in a small bowl, combine the minced garlic with the remaining 1 tablespoon of olive oil.
- Carefully remove the baking sheet from the oven. Drizzle the garlic-oil mixture evenly over the hot smashed potatoes, then sprinkle with the grated Parmesan cheese. Return to the oven for another 5 to 7 minutes, or until the garlic is fragrant and the Parmesan cheese is melted and lightly golden. Garnish with fresh chopped parsley before serving.
Notes
Let potatoes dry after draining for crispier results. Use freshly grated Parmesan for the best flavor and melt.
Creative Ways to Customize Your Potatoes
- Extra Cheesy Version: Add a blend of mozzarella and sharp cheddar with the Parmesan for a gooey, cheesy top.
- Herb-Infused Variation: Toss the potatoes with fresh rosemary or thyme before the final bake for an aromatic twist.
- Spicy Kick: Sprinkle with red pepper flakes or a dash of cayenne pepper along with the salt and black pepper.
My Pro Tips for Perfectly Crispy Potatoes
- Dry Thoroughly: After boiling, let the potatoes drain and air-dry for a full 5 minutes; this step is crucial for maximum crispiness.
- Smash Evenly: Use a flat-bottomed glass or mug to press the potatoes to a consistent 1/2-inch thickness for even cooking.
- Don’t Crowd the Pan: Arrange the smashed potatoes with space between them so they roast instead of steam, much like when making a perfect potato salad with well-cooked potatoes.
- Add Garlic Late: Mixing the garlic with oil and adding it in the last few minutes prevents it from burning and becoming bitter.
How to Store and Reheat Leftovers
- Store: Place cooled potatoes in an airtight container in the refrigerator for up to 3 days. The texture is best when fresh, but they will keep well.
- Freeze: I do not recommend freezing these smashed potatoes, as the texture of the potatoes can become watery and mealy upon thawing.
- Reheat: For the crispiest results, reheat leftovers in a 400°F oven or toaster oven for 10-15 minutes until hot and crispy again. Avoid the microwave, which will make them soft.
- Make-Ahead Tip: You can boil the potatoes a day ahead; drain, cool completely, and store covered in the fridge. Smash and roast them just before serving.
Frequently Asked Questions
What kind of potatoes are best for smashed potatoes?
Waxy potatoes like Yukon Gold or red potatoes are ideal because they hold their shape well after boiling and develop a creamy interior. Their thin skins also crisp up beautifully in the oven, unlike thicker-skinned potatoes like Russets which are better for fluffy mashed potatoes.
Can I make smashed potatoes ahead of time?
Yes, you can partially prepare them ahead. Boil the potatoes, let them cool, and refrigerate them for up to a day. When ready to serve, simply smash and roast them. This makes them a fantastic option for easing holiday meal prep.
Why are my smashed potatoes not crispy?
The most common reason is not drying the potatoes well enough after boiling. Ensure you let them drain and steam dry for a full 5 minutes. Also, avoid overcrowding the baking sheet, as this causes them to steam instead of roast.
Can I use dried parsley instead of fresh?
While fresh parsley provides a brighter color and fresher flavor as a garnish, you can use dried parsley. Use about one-third the amount of fresh, but note the visual appeal and taste will be more muted.
More Savory Side Dishes to Try
- Cheesy Garlic Bliss Bread
- Sweet Potato Casserole
- Homemade Dinner Rolls
- Irresistible Olive Oil Bread Dip
Why This Recipe Will Become Your Favorite
With their incredible crispy edges, creamy centers, and addictive garlic parmesan flavor, these smashed potatoes are a side dish you will make again and again. They are straightforward enough for a busy Tuesday yet impressive enough for a festive gathering. I hope this recipe brings as much comfort and joy to your table as it has to mine.
