There are side dishes… and then there are show-stealing, silence-at-first-bite side dishes. These Garlic Parmesan Smashed Potatoes are exactly that. Crispy, garlicky, cheesy, and irresistibly golden, they’re everything you want in a comfort food—but with a bit of flair.
Perfect for everything from backyard BBQs to cozy weeknight dinners, these potatoes are easy to make, hard to share, and guaranteed to become a regular request at your table.
Let’s get to smashing, shall we?
Why You’ll Love These Garlic Parmesan Smashed Potatoes
Besides the fact that they’re addictively delicious (fair warning), these crispy smashed potatoes check all the right boxes:
- Crispy edges, fluffy centers – that golden crunch is no joke.
- Made with pantry staples – no fancy ingredients here.
- Easy to customize – spice them up, switch the cheese, or get creative.
- Perfect for any meal – whether it’s steak night or sandwich Saturday.
It’s one of those recipes that makes side dishes feel like the main event—and not a deep fryer in sight.
What You’ll Need
Here’s your quick ingredient list for these flavor-packed spuds:
- 1½ pounds baby potatoes (Yukon Gold or red potatoes work best)
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika (optional, but highly recommended)
- ¼ cup grated Parmesan cheese
- 2 tablespoons unsalted butter, melted
- 2 tablespoons fresh chopped parsley (for garnish)
How to Make Garlic Parmesan Smashed Potatoes
1. Boil the Potatoes
Fill a large pot with salted water and bring to a boil. Add the baby potatoes and cook for about 15–20 minutes, until fork-tender but not falling apart.
Drain and let them cool slightly—you want them warm, not scorching, for smashing.
2. Prep Your Pan
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil it to prevent sticking (and to get that nice crisp bottom).
3. Smash Away
Spread the potatoes out on your baking sheet with a bit of space between each one. Use the bottom of a glass or a potato masher to gently press each one down to about ½ inch thick.
Cracks? Crumbles? Perfect. That just means more crispy surface area.
4. Add the Flavor
In a small bowl, whisk together olive oil, melted butter, garlic, salt, pepper, and smoked paprika. Brush generously over each smashed potato.
Then sprinkle the Parmesan evenly over the tops—don’t hold back!
5. Bake Until Crispy
Bake for 25–30 minutes, until the edges are golden brown and crispy.
Want an extra crunch factor? Pop them under the broiler for 2–3 minutes at the end—just keep an eye on them so they don’t burn.
6. Finish and Serve
Top the hot potatoes with fresh parsley and, if you’re into a little heat, a pinch of crushed red pepper flakes.
Serve immediately with your favorite dipping sauce—sour cream, garlic aioli, or even sriracha mayo all hit the spot.
Tips for Perfect Smashed Potatoes
- Don’t overcook – you want tender, not mushy, potatoes.
- Use parchment – for maximum crispiness and minimal cleanup.
- Try cheese swaps – feta, cheddar, or even goat cheese bring fun variations.
- Make ahead – boil your potatoes earlier in the day and refrigerate. Bring them to room temp before baking for best results.
Kitchen Storytime
I first made these for a casual backyard BBQ, thinking they’d be a simple side for grilled chicken. Little did I know, they’d disappear before the chicken even hit the table. My sister actually asked if I’d “made homemade potato chips”—they’re that crispy.
Since then? These potatoes have become a staple. If you’re making them for a crowd, double the batch. Trust me.
FAQs About Smashed Potatoes
Can I use regular-sized potatoes?
Yes—just cut them into chunks before boiling. The texture and taste are still great, though they’ll look a bit more rustic.
How should I store leftovers?
Keep them in an airtight container in the fridge for up to 3 days. Reheat in the oven at 375°F until crispy again. Avoid the microwave unless you’re okay with them turning soft.
Can I make these dairy-free?
Absolutely. Skip the butter and Parmesan, and use more olive oil. Nutritional yeast is a great cheesy substitute with no dairy.
The Crispy Potato You Didn’t Know You Needed
These Garlic Parmesan Smashed Potatoes are the kind of dish that gets people talking—after they stop chewing. Crispy, cheesy, buttery, and endlessly craveable, they’ll steal the spotlight every time.
Whether it’s your Tuesday dinner or a Saturday potluck, these are the side dish you’ll come back to again and again. Because really… who can resist a happy smashed potato?
