These crispy garlic butter parmesan smashed potatoes are the perfect side dish. They are crunchy on the outside, fluffy on the inside, and packed with rich flavors!
My family can’t get enough of them! I love making a big batch and watching them disappear quickly. Just add a sprinkle of parsley for a lovely touch! 🥔✨
Key Ingredients & Substitutions
Baby Potatoes: Yukon Gold or red baby potatoes are perfect for this recipe due to their creamy texture. If you can’t find these, use regular potatoes and cut them into smaller pieces. Waxy potatoes, like new potatoes, also work well.
Butter: Unsalted butter lets you control the saltiness of the dish. If you’re dairy-free, you can use olive oil or vegan butter as a substitute. It will still taste amazing!
Garlic: Fresh minced garlic gives a robust flavor. If you’re short on fresh garlic, garlic powder can work in a pinch; use about 1/8 teaspoon for each clove. However, fresh is always best for that punch!
Parmesan Cheese: Grated Parmesan adds richness and a savory note. For a non-dairy option, try nutritional yeast, which has a cheesy flavor, or skip it for a lighter version.
Olive Oil: This helps achieve that crispy texture. If you’re looking for a different flavor, avocado oil or melted coconut oil can be good alternatives.
How Do I Smash Potatoes Perfectly Without Making a Mess?
Smashed potatoes are key to achieving that crispy exterior while staying fluffy inside. Here’s how to do it effectively:
- Let the potatoes cool slightly after boiling so they’re easier to handle.
- Use the bottom of a glass or a potato masher and press down gently to flatten them without making them fall apart.
- Keep them about 1/2 inch thick for perfect crisping.
Remember, the goal is to create a flat surface for the oils and seasonings to cling to. Don’t worry if they crack a bit—this helps give extra crispy edges!
How to Make Crispy Garlic Butter Parmesan Smashed Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 1.5 pounds baby potatoes (Yukon Gold or red potatoes)
For the Garlic Butter Mixture:
- 3 tablespoons unsalted butter, melted
- 3 cloves garlic, minced
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
For the Toppings:
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley, chopped (for garnish)
- Optional: smoked paprika or chili flakes for a bit of heat
How Much Time Will You Need?
This recipe takes about 35-40 minutes in total. You’ll spend about 15-20 minutes prepping the potatoes, followed by 20-25 minutes baking them until they’re wonderfully crispy. Perfect for a quick and tasty side dish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 450°F (230°C). Line a large baking sheet with parchment paper or give it a light greasing with cooking spray to prevent sticking.
2. Cook the Potatoes:
In a large pot, place the baby potatoes and cover them with cold water. Add a pinch of salt to the water. Bring it to a boil over high heat, then reduce the heat to a simmer. Cook the potatoes until they’re tender and can be easily pierced with a fork, which should take about 15-20 minutes.
3. Drain and Cool Slightly:
After cooking, drain the potatoes well and set them aside to cool for a minute or two. This makes them easier to handle when you’re smashing them.
4. Smash the Potatoes:
Spread the cooked potatoes out on your prepared baking sheet. Using the bottom of a glass, a potato masher, or another sturdy flat utensil, gently press down on each potato until it splits and flattens out to about 1/2 inch thick. Aim to keep the potatoes mostly in one piece for the crispy texture.
5. Prepare the Garlic Butter:
In a small bowl, mix together the melted butter, minced garlic, salt, and pepper. This will add a wonderful flavor to the potatoes!
6. Brush and Season:
Generously brush each smashed potato with the garlic butter mixture. Then, drizzle olive oil evenly over them. Don’t be shy—this helps them get nice and crispy! Top each potato with a sprinkle of Parmesan cheese.
7. Bake:
Put the baking sheet into the preheated oven and bake the potatoes for 20-25 minutes, or until they are golden brown and crispy at the edges. The Parmesan should melt and get slightly browned.
8. Garnish and Serve:
Once done, take them out of the oven and sprinkle with fresh chopped parsley for a pop of color. If you like a little kick, add a pinch of smoked paprika or chili flakes on top.
9. Serve Hot:
Enjoy your crispy, flavorful, garlicky Parmesan smashed potatoes while they are hot! They make an extraordinary side dish or a tasty appetizer.
Enjoy your cooking adventure!
Can I Use Different Types of Potatoes?
Absolutely! While Yukon Gold or red baby potatoes are ideal, you can substitute new potatoes or even regular potatoes cut into smaller pieces. Just make sure to adjust the cooking time if necessary.
What Can I Substitute for Parmesan Cheese?
If you’re looking for a dairy-free option, nutritional yeast offers a cheesy flavor without the dairy. Alternatively, you can use any hard cheese you have on hand, like Pecorino Romano or even vegan Parmesan.
How Can I Store Leftover Smashed Potatoes?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop them in the oven at 375°F (190°C) for about 10-15 minutes for that crispy texture, or microwave until warmed through.
Can I Make These Potatoes Spicier?
Definitely! You can mix in chili flakes or smoked paprika with the garlic butter for heat before brushing it on the potatoes. Adjust the amount based on your heat preference to give them a flavorful kick!
