Garlic Parmesan Smashed Potatoes

The first time I made smashed potatoes, I was running late for a dinner party and my original side dish failed miserably. I frantically boiled some baby potatoes, grabbed a drinking glass, and started smashing them directly on the baking sheet like I'd seen in a magazine. My roommate walked in, took one look at the flattened potatoes, and said 'those look angry at you' but twenty minutes later we were both eating them straight off the pan.

My grandmother used to make something similar when we'd visit in summer, though she called them 'squashed potatoes' and cooked them in a cast iron skillet on her back porch. The whole house would smell like garlic and butter, and we'd eat them off paper plates while watching fireflies from her rocking chairs. Every time I make these now, I can practically hear her laughing about how fancy my food processor is compared to her mortar and pestle.

Ingredients

• Baby Yukon Gold or red potatoes: I've found the waxy texture holds up better than russets to the smashing without falling apart completely
• Unsalted butter, melted: Melting it first helps every nook and cranny get coated evenly for maximum golden crispiness
• Olive oil: This raises the smoke point so your garlic butter won't burn in the high heat
• Freshly minced garlic: Fresh cloves give you that punchy aromatic kick that powdered garlic just can't match
• Freshly grated Parmesan cheese: I've learned the hard way that pre grated cheese has anti caking agents that prevent proper melting
• Fresh chives: Their mild onion flavor brightens everything up without overpowering the garlic

Instructions

Boil the potatoes:

Cover your potatoes with cold water, add that teaspoon of salt, and boil until a fork slides through them like soft butter. Drain them well and let them steam dry for a couple minutes wet potatoes won't crisp up properly.

Preheat your oven:

Crank it to 425°F and line a large baking sheet with parchment paper for easy cleanup later.

Smash time:

Arrange the potatoes on your prepared baking sheet and use a potato masher or the bottom of a sturdy glass to flatten each one to about half an inch thick. Don't worry about making them perfect some variation is what makes them look homemade.

Make the garlic butter:

Whisk together your melted butter, olive oil, minced garlic, sea salt, and pepper in a small bowl until combined.

Brush and coat:

Generously brush that garlic butter mixture over every smashed potato, getting it into all the crevices and edges.

Add the cheese:

Sprinkle your freshly grated Parmesan evenly across all the potatoes.

Get them crispy:

Roast for 20 to 25 minutes until they're golden brown with crispy edges.

Finish with chives:

Remove from the oven, scatter those fresh chives on top, and serve them immediately while they're still hot.

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These potatoes became my go to dish after my friend's wedding, where the catered sides were forgettable but my contribution disappeared before the main course even hit the table. Now every time I bring them to gatherings, at least three people ask for the recipe and my friend has officially declared them a mandatory item at her annual summer parties.

Making Them Ahead

You can boil and smash the potatoes up to a day in advance, just keep them covered in the refrigerator. When you're ready to serve, brush with the garlic butter and pop them in the oven. They might need an extra 5 minutes if they're cold from the fridge.

Getting Extra Crispy

After the regular roasting time, flip on your broiler for 2 to 3 minutes to get those edges positively caramelized. Watch them closely though the line between perfectly crispy and burned is thin. I've learned this lesson the hard way.

Variations to Try

Sometimes I swap the Parmesan for pecorino when I want something sharper, or add smoked paprika for a smoky depth. During summer, fresh herbs like rosemary or thyme work beautifully instead of chives. I've even done a version with crumbled bacon for my meat loving friends.

• Try adding a sprinkle of Everything Bagel seasoning instead of just salt and pepper
• A squeeze of fresh lemon juice right before serving cuts through all that richness
• These reheat surprisingly well in a 350°F oven for about 10 minutes

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There's something so satisfying about smashing food, isn't there? Maybe that's half the reason these are so fun to make.

Recipe FAQs

→ What type of potatoes work best?

Baby Yukon Gold or red potatoes are ideal due to their creamy texture and ability to crisp nicely when roasted.

→ How do I achieve crispy edges on the potatoes?

Smash the boiled potatoes gently to flatten, brush generously with garlic butter, and roast at a high temperature until golden. Broiling for 2-3 minutes at the end also enhances crispiness.

→ Can I substitute Parmesan cheese?

Pecorino Romano can be used as a flavorful alternative. Smoked paprika sprinkled on top offers a different twist.

→ Is it necessary to steam dry the potatoes after boiling?

Yes, letting potatoes steam dry for a couple of minutes removes excess moisture, helping to achieve a crispier texture when roasted.

→ How should leftovers be reheated?

Reheat smashed potatoes in the oven to maintain their crisp edges and fluffy interior, avoiding sogginess that can occur in microwaves.

→ Are these potatoes gluten-free?

Yes, the dish is gluten-free, but it’s important to verify cheese and butter labels for possible cross-contamination if you have sensitivities.