These Garlic Parmesan Smashed Potatoes Will Steal The Show! Recipe

I made Garlic Parmesan Smashed Potatoes with baby potatoes, minced garlic, olive oil, and fresh parsley. The bite of salty Parmesan and black pepper adds just the right zing to these crispy-edged treats. They work perfectly as Smashed Potatoes With Dip and make any meal feel effortlessly refined and inviting.

Hey everyone, I gotta tell you about these Garlic Parmesan Smashed Potatoes that will totally steal the show at your next gathering or even just a simple night in. I was messing around in the kitchen with 2 lbs of baby potatoes, and once I boiled them to perfection, I smashed them gently and drizzled 3 tablespoons of olive oil all over.

Then I tossed them with 3 to 4 minced garlic cloves, 1 teaspoon salt, and 1/2 teaspoon of freshly ground black pepper. I couldn’t resist sprinkling 1/3 cup of grated Parmesan cheese, letting it melt into a fluffy, crispy coating as they baked.

A splash of chopped fresh parsley made everything look even more tempting. These little bites are so versatile, they are perfect as a snack, a side dish with steak or burgers, or even as a fun twist on your favorite potato dippers.

Trust me, you’re gonna love ’em!

Why I Like this Recipe

I love this recipe because it gives me the perfect combo of crunchy edges and a soft, tender middle that just melts in my mouth. I really like that it only uses a handful of simple ingredients – it makes cooking feel less stressful and more fun. I also dig the way the garlic and Parmesan come together – it’s like a flavor explosion every time I take a bite. Plus, it’s super easy to whip up whether I’m having friends over or just want a cozy night in.

These garlic parmesan smashed potatoes are so dang good – they’re crispy on the outside and soft on the inside, which makes every bite awesome. They come out golden and full of flavor and even if you mess up a little with the smashing, they still turn out delicious. I love serving them with my favorite dip because they end up being a hit at any party or even on a chill night by myself.

Ingredients

• Baby potatoes provides carbohydrates and fiber, adding natural sweetness and essential nutrients to your dish.
• Garlic gives a bold flavor boost and packs antioxidants that can help with overall health.
• Olive oil is a heart healthy fat that enlivens dishes with its fruity, rich notes.
• Salt enhances flavors in the recipe, though be careful cause too much can overpower the taste.
• Black pepper offers a mild heat and aromatic spice that easily elevates the overall flavor.
• Parmesan cheese delivers protein, calcium and a savory, nutty flavor accent to the potatoes.
• Fresh parsley brings brightness, vitamins and a fresh finish that makes the dish more appetizing.

Ingredient Quantities

• 2 lbs baby potatoes (red or Yukon Gold, whichever you got)
• 3 to 4 garlic cloves, minced (feel free to add extra if you’re a garlic fan)
• 3 tablespoons olive oil
• 1 teaspoon salt (or more if you like it a bit saltier)
• 1/2 teaspoon freshly ground black pepper
• 1/3 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley (optional, but it looks pretty)

How to Make this

1. Preheat your oven to 450°F and line a baking sheet with parchment paper.

2. Wash your baby potatoes and place them in a large pot with water. Bring it to a boil and let them cook for about 15-20 minutes or until they’re fork tender.

3. Drain the potatoes and let them cool a bit on a plate.

4. Place the potatoes on the baking sheet and gently smash them with the bottom of a glass or fork. They don’t have to be perfect!

5. In a small bowl, mix the olive oil, minced garlic, salt and freshly ground black pepper. Drizzle this all over the smashed potatoes making sure each one gets a bit of the mixture.

6. Bake the potatoes in the preheated oven for about 25-30 minutes until the edges start to get crispy and golden.

7. Pull the tray out and sprinkle grated Parmesan cheese generously over the top.

8. Return the potatoes to the oven for another 5 minutes so the cheese can melt and get a little crunchy.

9. Once done, take them out and, if you want, sprinkle chopped fresh parsley over the top. Serve these delicious potatoes with your favorite dip and enjoy!

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Large pot
5. Colander (for draining the potatoes)
6. Plate (to let the potatoes cool)
7. Glass or fork (for smashing the potatoes)
8. Small bowl (to mix olive oil, garlic, salt and pepper)
9. Measuring spoons (for the olive oil and spices)
10. Cheese grater (for the Parmesan)
11. Knife (for chopping parsley)

FAQ

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

• If you dont have baby potatoes, you can use other small potatoes like red or fingerling varieties
• If minced garlic is scarce, try using garlic powder (roughly 1/8 teaspoon per clove) or roasted garlic
• If you arent big on olive oil, a light vegetable or grapeseed oil works just fine
• If Parmesan cheese is hard to find, Grana Padano or Pecorino Romano can give you a similar taste
• Instead of fresh parsley, you can use chopped basil or even chives for that fresh finish

Pro Tips

1. Try salting the water when you boil the potatoes so that they get flavor right from the start. It might seem small but it works wonders on the taste.
2. Make sure your garlic is minced really fine because sometimes chunks can burn in the oven and then taste bitter. If you’re a garlic fan, extra is always a bonus, just be cautious.
3. When smashing the potatoes, do it gently so they don’t break apart completely. Keeping most of the potato intact makes them crispy on the edges while still soft on the inside.
4. After you add the Parmesan, keep a close eye on them in the oven. Every oven is a bit different so a few minutes extra might burn the cheese if you’re not careful.