Garlic Parmesan Smashed Potatoes (Printable)
Golden smashed potatoes topped with garlic, Parmesan, and chives for a savory finish.
# What You Need:
→ Potatoes
01 - 1.5 lbs baby Yukon Gold or red potatoes
02 - 1 tbsp kosher salt
→ Garlic Butter
03 - 4 tbsp unsalted butter, melted
04 - 3 cloves garlic, finely minced
→ Topping
05 - 1/3 cup freshly grated Parmesan cheese
06 - 2 tbsp extra virgin olive oil
07 - 2 tbsp fresh chives, finely chopped
08 - Salt and freshly ground black pepper to taste
# How to Make It:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper or lightly grease it.
02 - Place potatoes in a large pot and cover with cold water. Add 1 tbsp kosher salt. Bring to a boil and simmer for 18–20 minutes, or until potatoes are fork-tender.
03 - Drain potatoes well and let them steam-dry for 2–3 minutes.
04 - Arrange potatoes on the prepared baking sheet. Using the bottom of a glass or potato masher, gently press each potato until about 1/2 inch thick.
05 - Mix melted butter and minced garlic in a small bowl. Brush generously over each smashed potato.
06 - Drizzle olive oil over the potatoes. Sprinkle with salt and black pepper.
07 - Roast in the oven for 20–25 minutes, or until edges are golden and crispy.
08 - Remove from oven, sprinkle with grated Parmesan, and return to oven for 2–3 minutes until cheese melts.
09 - Remove from oven, sprinkle with fresh chives, and serve immediately.
# Expert Suggestions:
01 -
- The contrast between shatteringly crispy edges and impossibly fluffy centers creates texture magic in every bite
- Garlic butter and Parmesan transform humble potatoes into something that feels fancy enough for dinner guests but easy enough for Tuesday nights
02 -
- Steam drying the boiled potatoes is the step most people skip but it makes the biggest difference for crispy edges
- Do not overcrowd the baking sheet or the potatoes will steam instead of roast and you will lose the crunch
03 -
- A minute or two under the broiler at the end creates extra crispy edges without much extra effort
- Pecorino Romano makes an excellent substitute for Parmesan if you want a sharper saltier finish