Garlic Parmesan Smashed Potatoes

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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.

Course Side Dish

Cuisine American

Keyword garlic parmesan smashed potatoes

Prep Time 25

Cook Time 20

Total Time 45

Servings 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
drizzle of olive oil

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.
1 ½ pounds baby yellow potatoes, salt for the pot of potatoes
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.
1/4 cup unsalted butter, 4 cloves garlic, 1/2 teaspoon onion powder, kosher salt and freshly ground black pepper
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. Then add a drizzle of olive oil over top (if desired).
2 oz. parmesan cheese (about one cup), drizzle of olive oil
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.

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