Baked Smashed Potatoes With Garlic & Parmesan Recipe

If you’re hunting for a crave-worthy side dish that’s both comforting and a touch gourmet, get ready to meet your new obsession: Baked Smashed Potatoes With Garlic & Parmesan. These golden, crisp-on-the-outside, fluffy-on-the-inside potatoes are tossed in garlicky olive oil, showered with nutty Parmesan, and finished with a sprinkle of parsley. Honestly, they hit that perfect sweet spot between rustic and impressive, ideal for both weekday dinners and special gatherings. Serve them piping hot with your favorite dip, and they just might outshine the main course!

Ingredients You’ll Need

The beauty of Baked Smashed Potatoes With Garlic & Parmesan is in their simplicity — every ingredient is a building block for serious flavor and texture. With just a handful of pantry staples and fresh herbs, you’ll turn humble potatoes into something completely irresistible.

• Baby potatoes: Red or Yukon Gold are best, offering a creamy interior that crisps up like magic when baked.
• Olive oil: California extra virgin olive oil brings rich depth and helps get those perfectly crunchy edges.
• Garlic cloves: Freshly minced for bold, aromatic flavor that permeates every bite.
• Salt: It wakes up all the flavors and is non-negotiable for well-seasoned potatoes.
• Black pepper: Adds a subtle heat and complexity — always go for freshly cracked if possible.
• Smoked paprika (optional): For a gentle, smoky warmth that transforms the whole dish.
• Grated Parmesan cheese: Nutty, savory, and key for that signature cheesy crust.
• Unsalted butter: Melted, it teams up with olive oil for extra richness and beautiful browning.
• Chopped fresh parsley: Sprinkled over at the end for a bright, herbaceous finish and pop of color.

How to Make Baked Smashed Potatoes With Garlic & Parmesan

Step 1: Boil the Baby Potatoes

Start by filling a large pot with water and bringing it to a rolling boil. Sprinkle in a good pinch of salt, then drop in the baby potatoes. Let them cook for about 15 to 20 minutes, until they’re fork-tender but not falling apart. Drain them well and allow them to cool just enough so they’re easy to handle — they’re soft, but still holding their shape perfectly.

Step 2: Preheat and Prep the Baking Sheet

As the potatoes cool, preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for effortless cleanup, or lightly grease it with olive oil to prevent any sticking. A well-prepped tray means your Baked Smashed Potatoes With Garlic & Parmesan will get even shelving and a beautiful crust every time!

Step 3: Smash Those Potatoes

Arrange the potatoes on the baking sheet with a little room between each one. Now, using the bottom of a glass, a sturdy potato masher, or even a fork, gently flatten each potato until it’s about half an inch thick. Don’t stress if a few edges get ragged or crack—these bits will become ultra-crispy in the oven and are honestly the best part.

Step 4: Brush With Garlic-Parmesan Mixture

In a small bowl, whisk together your olive oil, melted butter, finely minced garlic, salt, pepper, and smoked paprika if you’re feeling adventurous. Generously brush this fragrant mixture all over your smashed potatoes, making sure every nook and cranny is covered. Once that’s done, sprinkle the grated Parmesan evenly across every potato, setting the stage for that glorious golden crust.

Step 5: Bake to Crispy Perfection

Slide the tray into your hot oven and bake for 25 to 30 minutes, until the potatoes are a deep golden brown on the edges and the cheese has melted into a bubbly, irresistible crust. For those who crave extra crunch, flip on the broiler for the last 2–3 minutes. Keep a vigilant eye — your Baked Smashed Potatoes With Garlic & Parmesan should be deeply golden, not charred.

Step 6: Finish and Serve

Pull the tray from the oven and while everything is still sizzling, finish with a shower of fresh parsley and, if you’re in the mood for heat, a few red pepper flakes. Serve these beauties hot and let guests pick their favorite dipping sauce. From creamy sour cream to zingy aioli or smoky sriracha mayo, there’s no wrong answer!

How to Serve Baked Smashed Potatoes With Garlic & Parmesan

Garnishes

To really highlight the flavors and textures, scatter your freshly baked potatoes with lots of chopped parsley and a pinch of red pepper flakes for a little fire. A sprinkle of extra grated Parmesan right out of the oven is decadently good, too. These finishing touches make your Baked Smashed Potatoes With Garlic & Parmesan look as fabulous as they taste.

Side Dishes

This dish shines beside just about anything! Pair it with juicy grilled chicken, a simple steak, or even next to roasted veggies for a hearty vegetarian spread. They’re also irresistible with burgers, fish, or even as a cheerful potluck addition. Their crispy, cheesy goodness can elevate any meal from routine to unforgettable.

Creative Ways to Present

For gatherings, pile the Baked Smashed Potatoes With Garlic & Parmesan on a rustic platter and offer a trio of dips for guests to mix and match. Or, top each potato with a dollop of Greek yogurt and smoked salmon for a brunch twist. You can even miniaturize the smashed potatoes for cocktail parties, making them bite-sized showstoppers perfect for passing around.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, simply let the Baked Smashed Potatoes With Garlic & Parmesan cool to room temperature. Transfer them to an airtight container and refrigerate; they’ll keep their texture and flavor for up to three days, ready for your next snack attack or dinner side.

Freezing

Want to prep ahead? After baking and cooling, lay the potatoes out on a baking sheet and pop them in the freezer until solid. Then, transfer to a zip-top bag or airtight container. They’ll keep beautifully for up to a month, making weeknight dinners or impromptu snacks a breeze.

Reheating

To get those signature crispy edges back, reheat the potatoes in a 400°F (204°C) oven for about 8–10 minutes. If you’re in a real hurry, a quick blast under the broiler is excellent, but don’t use the microwave — it’ll zap the crunch you worked so hard for. A few minutes in a hot skillet also works!

FAQs

Can I use larger potatoes instead of baby potatoes?

Absolutely! Simply cut them into halves or quarters so they smash easily. The goal is for each piece to have enough surface area to crisp up. Stick with waxy varieties like Yukon Golds or reds for the best texture.

What’s the best way to smash the potatoes?

A sturdy glass with a flat bottom gives beautiful, even results, but a potato masher or even the back of a large spoon works nicely. Be gentle — you want them flattened but not completely falling apart.

Can I make Baked Smashed Potatoes With Garlic & Parmesan dairy-free?

Definitely! Swap the butter with more olive oil and use your favorite dairy-free Parmesan substitute. The result is still ultra-savory and deliciously crisp.

How do I prevent sticking on the baking sheet?

Either line your tray with parchment paper or generously grease it with olive oil before adding the potatoes. This not only helps prevent sticking but also contributes to those irresistible crispy edges.

Can I add extra herbs or spices?

Of course! Try mixing in a bit of dried oregano, thyme, or even a touch of chili powder for extra heat. Tailor the seasonings to your taste — Baked Smashed Potatoes With Garlic & Parmesan are endlessly customizable.

Final Thoughts

There’s nothing quite as satisfying as sharing a platter of Baked Smashed Potatoes With Garlic & Parmesan with people you love. Whether served as a side or the star of the show, this recipe always wins hearts and disappears fast. Give them a try — you might just find yourself making them on repeat!

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