Baked Smashed Potatoes With Garlic & Parmesan Recipe
This recipe for Baked Smashed Potatoes with Garlic & Parmesan delivers crispy, golden edges with tender, fluffy centers. Boiled baby potatoes are smashed, generously coated with a flavorful garlic, butter, and olive oil mixture, topped with Parmesan cheese, and baked to perfection. A sprinkle of fresh parsley adds brightness, making these potatoes a perfect side dish or snack with customizable dipping sauces.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Potatoes
- 1 ½ pounds baby potatoes (red or Yukon Gold work best)
Seasoning & Coating
- 3 tablespoons olive oil (California Extra Virgin recommended)
- 3 cloves garlic, minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika (optional for extra flavor)
- 2 tablespoons unsalted butter, melted
- ¼ cup grated Parmesan cheese
Garnish
- 2 tablespoons chopped fresh parsley
Instructions
- Boil the Potatoes: Fill a large pot with water and bring it to a rolling boil. Add a generous pinch of salt and drop in the baby potatoes. Cook them for about 15–20 minutes, or until they are fork-tender. Drain the potatoes and let them cool slightly so they are easier to handle.
- Preheat the Oven: While the potatoes cool, preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil to prevent sticking and ensure even crisping.
- Smash the Potatoes: Place the boiled potatoes on the prepared baking sheet. Using the bottom of a glass, a potato masher, or a fork, gently press each potato down until it flattens to about ½-inch thick. Don’t worry if some break apart — these crispy edges will be the most delicious part!
- Prepare and Apply the Garlic-Parmesan Mixture: In a small bowl, combine olive oil, melted butter, minced garlic, salt, black pepper, smoked paprika, and oregano (if using). Brush this mixture generously over each smashed potato, making sure they are well-coated. Then sprinkle the grated Parmesan cheese evenly over the potatoes.
- Bake the Potatoes: Place the baking sheet in the preheated oven and bake for 25–30 minutes, or until the potatoes turn deep golden-brown with crispy edges. For extra crunch, you can broil them for the last 2–3 minutes—just watch carefully to avoid burning.
- Garnish and Serve: Remove the potatoes from the oven and immediately sprinkle with chopped fresh parsley and optional red pepper flakes. Serve hot with your favorite dipping sauces such as sour cream, garlic aioli, or spicy sriracha mayo.
Notes
- Use baby potatoes like red or Yukon Gold for the best texture and flavor.
- Smoked paprika is optional but adds a smoky depth; feel free to omit or substitute with regular paprika.
- For a richer flavor, use unsalted butter melted into the olive oil mixture.
- Broil briefly at the end for extra crispy edges but keep a close watch to prevent burning.
- This dish pairs well with a variety of dips like sour cream, garlic aioli, or spicy sauces.
- Potatoes can be boiled a day in advance and refrigerated to speed up prep.
Keywords: baked smashed potatoes, garlic parmesan potatoes, crispy potatoes, side dish, baby potatoes, easy potato recipe, oven baked potatoes, garlic potatoes
