Garlic Parmesan Smashed Potatoes (Printable)

Crispy smashed potatoes flavored with garlic butter, Parmesan, and fresh chives for a perfect side.

# What You'll Need:

→ Potatoes

01 - 1.5 lbs baby Yukon Gold or red potatoes
02 - 1 tsp salt for boiling water

→ Garlic Butter

03 - 4 tbsp unsalted butter, melted
04 - 2 tbsp olive oil
05 - 3 cloves garlic, finely minced
06 - ½ tsp sea salt
07 - ¼ tsp freshly ground black pepper

→ Cheese & Herbs

08 - ½ cup freshly grated Parmesan cheese
09 - 2 tbsp fresh chives, finely chopped

# Step-by-step:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - Place the potatoes in a large pot and cover with cold water. Add 1 tsp salt. Bring to a boil, then simmer for 15–20 minutes until fork-tender. Drain and let steam dry for 2 minutes.
03 - Arrange the potatoes on the prepared baking sheet. Use a potato masher or the bottom of a glass to gently flatten each potato to about ½ inch thick.
04 - In a small bowl, mix together melted butter, olive oil, minced garlic, sea salt, and pepper. Brush the mixture generously over each smashed potato.
05 - Sprinkle the grated Parmesan evenly over the potatoes.
06 - Roast in the oven for 20–25 minutes, or until golden brown and crispy at the edges.
07 - Remove from the oven and sprinkle with chopped chives. Serve immediately.

# Expert Advice:

01 -
  • The contrast between the impossibly crispy edges and the buttery soft center is absolutely addictive
  • They come together so quickly but look impressive enough for Sunday dinner yet casual enough for Tuesday takeout night
02 -
  • Letting your boiled potatoes steam dry for just two minutes makes a massive difference in final crispiness
  • Don't overcrowd your baking sheet potatoes that touch each other will steam instead of roast
  • The garlic can burn if left exposed too long, so if you're worried, add it during the last 10 minutes of roasting
03 -
  • Use the bottom of a flat measuring cup or glass instead of a masher for more even thickness
  • Letting them rest on the baking sheet for 2 minutes after removing from the oven helps them firm up slightly
  • If you're feeding a crowd, double the recipe but use two baking sheets instead of crowding one

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