Parmesan Garlic-Herb Smashed Spuds (Print Version)

Crispy smashed potatoes tossed with garlic, fresh herbs, and melted Parmesan for a flavorful side.

# Components:

→ Potatoes

01 - 1.5 lbs baby Yukon Gold or red potatoes, scrubbed

→ Seasonings & Oils

02 - 2 tablespoons olive oil
03 - 2 tablespoons unsalted butter, melted
04 - 3 cloves garlic, minced
05 - 1 teaspoon sea salt
06 - ½ teaspoon freshly ground black pepper
07 - ½ teaspoon smoked paprika (optional)

→ Cheese & Herbs

08 - ½ cup freshly grated Parmesan cheese
09 - 2 tablespoons chopped fresh parsley
10 - 1 tablespoon chopped fresh chives (optional)
11 - Extra Parmesan and herbs for garnish (optional)

# Directions:

01 - Preheat the oven to 425°F and prepare a large baking sheet by lining with parchment paper or lightly greasing it.
02 - Place potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook for 15–20 minutes until tender but intact.
03 - Drain the potatoes thoroughly and allow them to steam-dry in a colander for 2 minutes.
04 - Arrange potatoes on the baking sheet and gently smash each to approximately ½ inch thickness using a potato masher or sturdy glass.
05 - Combine olive oil, melted butter, minced garlic, sea salt, black pepper, and smoked paprika (if using) in a small bowl; drizzle mixture evenly over smashed potatoes.
06 - Sprinkle freshly grated Parmesan cheese evenly over the potatoes.
07 - Bake in the preheated oven for 20–25 minutes until edges are golden and crisp.
08 - Remove from oven, garnish with chopped parsley and chives, add extra Parmesan if desired, and serve hot.

# Expert Advice:

01 -
  • The contrast between the crispy golden edges and the soft, fluffy center is genuinely addictive.
  • It uses simple pantry staples but tastes like something you'd order at a bistro.
  • You can prep the potatoes ahead and smash them right before dinner.
  • Even people who claim they don't like potatoes ask for seconds.
02 -
  • Don't skip the steam-drying step after draining, soggy potatoes won't crisp up no matter how hot your oven is.
  • Use freshly grated Parmesan, the pre-grated stuff doesn't melt or crisp the same way.
  • If your potatoes aren't browning enough, switch to the broiler for the last 2 to 3 minutes and watch them closely.
03 -
  • Use baby potatoes that are all roughly the same size so they cook evenly and finish at the same time.
  • Don't rush the boiling, undercooked potatoes won't smash properly and will turn gummy in the oven.
  • If you want restaurant-level crispiness, brush the baking sheet with a thin layer of oil before arranging the potatoes.
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