These Garlic Parmesan Smashed Potatoes Will Steal The Show! Recipe

I love making these garlic Parmesan smashed potatoes because they combine crispy, tender baby potatoes with oozing melted butter, minced garlic, and a dusting of Parmesan cheese. The hint of olive oil and fresh parsley adds dimension. I consider these Smashed Potatoes With Dip a brilliant addition for any party.

I recently tried making these Garlic Parmesan Smashed Potatoes and let me tell ya they totally steal the show every time I serve them! I start with 2 lbs baby potatoes tossed in 1/4 cup olive oil, then I add 4 garlic cloves minced real fine so every bite has a burst of flavor.

After I smash ’em a bit, I drizzle 2 tbsp melted butter and sprinkle 1/2 cup grated Parmesan cheese, a bit of salt (1 tsp) and 1/2 tsp black pepper to bring it all together. For a pop of color and extra freshness I sometimes toss in 2 tbsp chopped fresh parsley.

I usually serve these crispy-on-the-outside, soft-on-the-inside treats with a dip that makes them perfect as a fast side dish or even a cool party snack. You definitely need to give these a try if you’re looking for a dish that’s as versatile as it is tasty!

Why I Like this Recipe

I like this recipe because it’s super simple to make yet the flavor is amazing and really satisfy my taste buds
I love how the garlic butter and Parmesan cheese work together perfectly to make these smashed potatoes crispy on the outside and soft inside. It just remind me of comfort food that can brighten any meal
I also like that it’s a fun recipe to prepare when I’m hanging out with friends or family since it’s easy to share and almost everyone loves them
Another reason is that the recipe gives me room for experimenting, like adding my own twist with different herbs or a dip, which makes it even more exciting to cook!

Ingredients

Ingredient Quantities

• 2 lbs baby potatoes
• 1/4 cup olive oil
• 4 garlic cloves, minced
• 2 tbsp melted butter
• 1/2 cup grated Parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped fresh parsley (optional)

How to Make this

1. Preheat your oven to 425°F while you scrub the baby potatoes clean.

2. Place the potatoes in a pot, cover them with water, and boil until they can easily be pierced with a fork then drain.

3. Arrange the potatoes on a lined baking sheet and gently press down each one with a fork or the bottom of a cup until they’re about half an inch thick.

4. In a small bowl, mix the olive oil, melted butter, minced garlic, salt and black pepper.

5. Drizzle the garlic butter mix evenly over all the smashed potatoes making sure they are well coated.

6. Sprinkle the grated Parmesan cheese generously on top of each potato for that tasty crust.

7. Bake in the oven for about 25-30 minutes until they turn golden and crispy on the outside.

8. If you like extra crispiness, you can pop them under the broiler for a couple of minutes but watch them closely.

9. Once out of the oven, scatter the chopped fresh parsley over the potatoes and serve warm with your favorite dip.

Equipment Needed

1. Oven – for preheating and baking the potatoes
2. Vegetable brush – to properly scrub the baby potatoes
3. Large pot – for boiling the potatoes until they’re fork tender
4. Stove – to heat and boil the water
5. Colander – for draining the potatoes after boiling
6. Baking sheet – to arrange the potatoes in a single layer
7. Parchment paper – to line the baking sheet and prevent sticking
8. Fork (or a small cup) – to press down each potato until about half an inch thick
9. Small bowl – for thoroughly mixing the olive oil, melted butter, garlic, salt, and pepper
10. Measuring cups and spoons – to measure out the oil, butter, salt, pepper, and even the Parmesan cheese
11. Knife – to chop the fresh parsley and to mince garlic if it isn’t pre-minced
12. Cutting board – for safely chopping the parsley and mincing garlic

FAQ

These Garlic Parmesan Smashed Potatoes Will Steal The Show! Recipe Substitutions and Variations

• Baby potatoes: You can use small red potatoes or Yukon Gold instead if you can’t find the baby ones.
• Olive oil: Avocado oil or even grapeseed oil works pretty similar in flavor, so go with either of those.
• Garlic cloves: In a pinch, about 1 teaspoon of garlic powder is a good stand in if you dont have fresh garlic.
• Melted butter: Ghee is a neat alternative, or even a non-dairy butter substitute can do the trick.
• Parmesan cheese: Asiago or Pecorino Romano cheese can be swapped out if you want a different type of sharp cheesy flavor.

Pro Tips

1. When you’re boiling the potatoes, add a good pinch of salt to the water so they start to get seasoned from the inside out. This can really help boost the flavor when they come out of the oven.

2. Instead of just drizzling the garlic butter all over, toss the potatoes in a big bowl with the mixture so every little nook gets some love. It might seem like extra effort but it actually makes a big difference in taste.

3. When you’re smashing them, be careful not to flatten them too much. You just want them to be about half an inch thick so you get a crispy outside and a soft inside. If you mash them too hard, they can break apart and they wont hold up well.

4. Finally, if you’re going to use the broiler for extra crispiness, watch ’em like a hawk. They can go from perfect to burnt in two seconds. It’s a little trick that takes some attention but totally worth it.