Garlic Parmesan Smashed Potatoes

Garlic Parmesan Smashed Potatoes are crispy, golden-brown potatoes infused with rich garlic butter and topped with a generous layer of melted parmesan cheese. The creamy interior and crunchy exterior make them a flavorful, savory side dish perfect for any meal.

Overhead view of a tray of parmesan smashed potatoes.

Best Smashed Potatoes

There are countless ways to make smashed potatoes but the most important elements are 1) using buttery gold potatoes, lots of garlic, and parmesan cheese, 2) adding butter or olive oil, and seasonings, and 3) baking until crispy.

Smashed potatoes are totally customizable so make them the way you like them. Try other types of cheese, add crumbled bacon or small pieces of steak, use olive oil instead of butter, or try other seasonings and herbs.

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But first – try this delicious recipe!

Why This Recipe Works:

  • BASIC INGREDIENTS – We’re using basic ingredients including four main ingredients plus seasonings. We keep all of these stocked in our kitchen!
  • FULL OF FLAVOR – Bring on the butter, garlic, and parmesan. It’s hard to mess up potatoes with these delicious additions!
  • GREAT SIDE DISH – This side dish is perfect for pairing with any protein. We love it with mains such as burgers, chicken, steaks, and fish (or anything, really)!
A plate of smashed potatoes with a forkful.

What You’ll Need:

  • Baby Yellow Potatoes – Make sure you use baby potatoes for best results.
  • Garlic Cloves – smashed and then minced
  • Butter – Use either salted or unsalted butter.
  • Seasonings – a combo of onion powder, kosher salt, and freshly ground black pepper
  • Parmesan Cheese – freshly shredded
Labeled ingredients for garlic smashed potatoes.

How to make Garlic Parmesan Smashed Potatoes:

Step 1
Boil potatoes. Place baby potatoes in a large stock pot. Cover with water and bring to a boil over high heat. Reduce heat and add a good amount of kosher salt. Cook until the potatoes are fork tender. Use a colander to drain. Cool slightly.

Step 2
Make garlic butter. In a small bowl, combine the softened butter, smashed garlic, onion powder, kosher salt, and freshly ground black pepper. Mix until well combined.

A bowl of the garlic butter.

Step 3
Smash potatoes. Preheat oven to 400 degrees F. Transfer potatoes to baking sheet lined with parchment paper. Use the bottom of a glass and smash the potatoes one at a time.

A hand pressing a glass on the yellow potatoes.

Step 4
Add garlic butter. Use a pastry brush and divide garlic butter evenly over each smashed potato.

Step 5
Add cheese. Divide the freshly shredded parmesan cheese on top of each potato.

Step 6
Bake. Bake smashed potatoes for 15-20 minutes in preheated oven. You may want to broil for a few minutes too to add extra crispiness.

Step 7
Serve. Serve potatoes with extra salt and pepper (if needed), chopped cilantro, and a dollop of sour cream.

Store leftover smashed potatoes in an airtight container for 3-4 days.

Side view of a tray of garlic parmesan smashed potatoes.

What to serve with Garlic Parmesan Smashed Potatoes:

Recipe FAQs:

Do I need to peel the potatoes?

No, leaving the skins on adds texture and flavor, plus they help hold the potatoes together when smashed.

What’s the best way to smash potatoes?

We prefer to pierce the top of each potato so that the skin will break open on the top (allowing the “meat” of the potatoes to be exposed) before using a glass to smash them.

How do I get the potatoes crispy?

After smashing, brush the potatoes with the garlic butter mixture and roast them at a high temperature or broil them.

Can I use pre-grated parmesan cheese?

Freshly grated parmesan is recommended for better flavor and melting, but pre-grated works in a pinch.

Can I prep these ahead of time?

Yes, you can boil and smash the potatoes ahead of time, then refrigerate them until ready to add toppings, roast, and serve.

Closeup of a tray of smashed potatoes with garlic and parmesan.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

A closeup on smashed potatoes.

Garlic Parmesan Smashed Potatoes

Garlic Parmesan Smashed Potatoes are crispy, golden-brown potatoes infused with rich garlic butter and topped with a generous layer of melted parmesan cheese. The creamy interior and crunchy exterior make them a flavorful, savory side dish perfect for any meal.
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Course: Side Dish
Cuisine: American
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 6 servings
Calories: 196kcal
Author: Sue Ringsdorf

Ingredients

Garlic Butter Mixture:

  • 1/4 cup unsalted butter – softened
  • 4 cloves garlic – smashed and minced
  • 1/2 teaspoon onion powder
  • kosher salt and freshly ground black pepper – to taste

Other:

  • 1 ½ pounds baby yellow potatoes
  • salt for the pot of potatoes
  • 2 oz. parmesan cheese (about one cup) – freshly shredded

Instructions

  • Boil potatoes. Place baby potatoes in a large stock pot. Cover with water and bring to a boil over high heat. Reduce heat and add a good amount of kosher salt. Cook until the potatoes are fork tender. Use a colander to drain. Cool slightly.
  • Make garlic butter. In a small bowl, combine the softened butter, smashed garlic, onion powder, kosher salt, and freshly ground black pepper. Mix until well combined.
  • Smash potatoes. Preheat oven to 400 degrees F. Transfer potatoes to baking sheet lined with parchment paper. Use the bottom of a glass and smash the potatoes one at a time.
  • Add garlic butter. Use a pastry brush and divide garlic butter evenly over each smashed potato.
  • Add cheese. Divide the freshly shredded parmesan cheese on top of each potato.
  • Bake. Bake smashed potatoes for 15-20 minutes in preheated oven. You may want to broil for a few minutes too to add extra crispiness.
  • Serve. Serve potatoes with chopped cilantro and a dollop of sour cream.

Notes

  • Store leftover smashed potatoes in an airtight container for 3-4 days.
  • You can boil and smash the potatoes ahead of time, then refrigerate them until ready to add toppings, roast, and serve.
  • We prefer to pierce the top of each potato so that the skin will break open on the top (allowing the “meat” of the potatoes to be exposed) before smashing with a glass.

Nutrition

Calories: 196kcal | Carbohydrates: 21g | Protein: 6g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 27mg | Sodium: 160mg | Potassium: 498mg | Fiber: 3g | Sugar: 1g | Vitamin A: 313IU | Vitamin C: 23mg | Calcium: 132mg | Iron: 1mg
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