Baked Smashed Potatoes With Garlic & Parmesan

Why You’ll Love This Recipe

Baked Smashed Potatoes with Garlic & Parmesan are a flavor-packed twist on traditional mashed potatoes. The crispy edges, buttery insides, and garlic-infused Parmesan topping make these potatoes a delightful addition to any meal. The best part? They’re incredibly easy to prepare, requiring just a few simple ingredients and minimal effort for maximum taste. Whether you’re making them as a side or a snack, these potatoes will have everyone asking for more.

Ingredients

• 1 ½ pounds baby potatoes (red or Yukon Gold work best)

• 3 tablespoons olive oil (I use California Extra Virgin Oil)

• 3 cloves garlic, minced

• ½ teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon smoked paprika (optional, for extra flavor)

• ¼ cup grated Parmesan cheese

• 2 tablespoons unsalted butter, melted

• 2 tablespoons chopped fresh parsley (for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Fill a large pot with water and bring it to a rolling boil. Add a generous pinch of salt and drop in the baby potatoes. Cook them for about 15–20 minutes, or until they are fork-tender. Drain the potatoes and let them cool slightly so they are easier to handle.

2. While the potatoes cool, preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil to prevent sticking and ensure even crisping.

3. Place the boiled potatoes on the prepared baking sheet. Using the bottom of a glass, a potato masher, or even a fork, gently press each potato down until it flattens to about ½-inch thick. Don’t worry if some break apart—those crispy edges will be the best part!

4. In a small bowl, mix the olive oil, melted butter, minced garlic, salt, pepper, smoked paprika, and oregano. Brush this mixture generously over each smashed potato, ensuring they are well-coated. Sprinkle the grated Parmesan evenly on top.

5. Place the baking sheet in the preheated oven and bake for 25–30 minutes, or until the potatoes develop a deep golden-brown color and crispy edges. For extra crunch, turn on the broiler for the last 2–3 minutes, but keep a close eye to prevent burning.

6. Remove the potatoes from the oven and immediately sprinkle with chopped fresh parsley and red pepper flakes (if using). Serve hot with your favorite dipping sauce, such as sour cream, garlic aioli, or a spicy sriracha mayo.

Servings and Timing

• Servings: 4

• Prep Time: 15 minutes

• Cook Time: 25-30 minutes

• Total Time: 40-45 minutes

Variations

• Vegan Option: Use plant-based butter and skip the Parmesan cheese or substitute with vegan cheese to make this recipe dairy-free.

• Spicy Version: Add a pinch of red pepper flakes or drizzle some sriracha over the potatoes before baking for an extra kick.

• Herb Infusion: You can experiment with different herbs like rosemary or thyme instead of oregano for added flavor.

• Cheese Lovers: In addition to Parmesan, try adding some shredded mozzarella or cheddar cheese for a gooey, cheesy topping.

Storage/Reheating

• Storage: Store any leftover baked smashed potatoes in an airtight container in the refrigerator for up to 3 days.

• Reheating: To reheat, place the potatoes on a baking sheet and warm them in the oven at 350°F for about 10-15 minutes, or until heated through. You can also use a toaster oven to keep them crispy.

FAQs

1. Can I use any type of potato for this recipe?

Baby red potatoes or Yukon Gold potatoes work best due to their creamy texture and ability to crisp up nicely in the oven. However, you can experiment with other small potatoes, but the texture may vary.

2. Can I prepare these potatoes ahead of time?

Yes! You can boil the potatoes ahead of time and store them in the refrigerator. When ready to serve, smash, season, and bake.

3. How do I get the potatoes extra crispy?

Make sure to bake at 425°F and, for added crunch, broil the potatoes for the last 2-3 minutes of baking.

4. Can I make these potatoes without garlic?

Absolutely! If you’re not a fan of garlic, you can leave it out or replace it with other seasonings like onion powder or Italian seasoning.

5. Can I freeze baked smashed potatoes?

While freezing is not recommended for optimal texture, you can freeze the potatoes before baking. Simply freeze them after smashing, then bake them directly from the freezer. It may take a little longer to cook.

6. Can I use olive oil instead of butter in the recipe?

Yes, you can use only olive oil to keep the recipe vegan or simply lighter. However, butter adds a rich, indulgent flavor.

7. What’s the best way to smash the potatoes?

You can use the bottom of a glass, a potato masher, or even a fork. Just press gently to flatten them to about ½-inch thick—no need to overdo it!

8. How can I serve these potatoes?

These baked smashed potatoes are perfect on their own or served with dipping sauces like garlic aioli, sour cream, or a spicy sriracha mayo.

9. How do I prevent the potatoes from sticking to the baking sheet?

Line the baking sheet with parchment paper or lightly grease it with olive oil to prevent sticking and ensure an even crisp.

10. Can I add other vegetables to this dish?

Yes! Roasted vegetables like bell peppers, onions, or zucchini would pair well with the potatoes. Simply add them to the baking sheet before roasting.

Conclusion

Baked Smashed Potatoes with Garlic & Parmesan are an irresistible and flavorful treat that will become a staple in your kitchen. Whether you’re serving them as a side dish or enjoying them as a snack, they offer the perfect balance of crispy edges, soft interiors, and savory goodness. Easy to prepare, customizable, and always a crowd

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