These crispy garlic parmesan smashed potatoes are one of the best potato side dishes for dinner, holidays, or entertaining!
If you love potatoes with golden crispy edges and a creamy center, these crispy garlic parmesan smashed potatoes are about to become your new favorite side dish.
They start with tender baby potatoes that are gently smashed, then roasted at high heat with garlic, olive oil, butter, and plenty of parmesan cheese until the edges turn deeply golden and irresistible. The result is a potato that’s crispy on the outside, fluffy on the inside, and packed with savory garlic parmesan flavor.
These crispy smashed potatoes are one of the best potato side dishes for weeknight dinners, holidays, or entertaining, and they pair beautifully with everything from roasted chicken to steak or seafood.
These crispy garlic parmesan smashed potatoes are one of the best potato side dishes for dinner, holidays, or entertaining!
why this recipe works
There’s something magical that happens when potatoes are smashed before roasting.
Instead of roasting whole potatoes, smashing them creates more surface area, which means more crispy edges and golden caramelization in the oven.
The combination of garlic, parmesan, butter, and olive oil adds layers of flavor while helping the potatoes crisp up beautifully.
The end result is a potato side dish that feels a little indulgent, incredibly satisfying, and surprisingly simple to make.
Ingredients You’ll Need
Baby potatoes – baby yellow potatoes, baby yukon gold or baby red potatoes work best because they hold their shape while becoming soft and creamy inside.
Fresh garlic – garlic adds bold, aromatic flavor that pairs perfectly with the roasted potatoes and parmesan cheese. I used a garlic press to get the best flavor out of my garlic.
Parmesan cheese – freshly grated parmesan melts into the potatoes and creates those irresistible crispy cheesy edges.
Olive oil – helps the potatoes roast evenly and develop a golden crust.
Butter – adds richness and enhances the garlic flavor. The combination of oil and butter created the most perfect crispy potatoes!
Fresh parsley – adds a bright finishing touch that adds color and freshness. Use cilantro, dill, thyme or rosemary if you prefer.
Salt and pepper – to taste
The Secret to Ultra Crispy Smashed Potatoes
✨ The key to truly crispy smashed potatoes is removing as much moisture as possible before roasting.
➜ Use baby Yukon gold or baby red potatoes
➜ Let the potatoes steam dry after boiling
➜ Smash them thin to create more crispy edges
➜ Roast at high heat (425°F)
➜ Do not overcrowd the baking sheet
silvia’s tips for golden crispy smashed potatoes
One little trick I always use when making these crispy smashed potatoes is adding the garlic and parmesan toward the end of roasting.
Garlic and parmesan can burn quickly in a hot oven, especially at 425°F, which can leave the potatoes tasting bitter instead of beautifully golden.
Instead, here’s how I do it:
First, roast the smashed potatoes with butter, olive oil, salt, and pepper only for about 18 minutes. This allows the potatoes to start crisping and developing those golden edges.
Then remove the pan from the oven and add the garlic and parmesan, tossing them gently over the potatoes.
Return the pan to the oven and roast for another 10 minutes, until the potatoes are deeply golden and the parmesan becomes perfectly crispy.
This simple step keeps the garlic fragrant and prevents the cheese from burning, giving you crispy, golden smashed potatoes every time.
What To Serve With Smashed Potatoes
These crispy garlic parmesan smashed potatoes pair beautifully with many main dishes.
Try serving them with:
• Garlic parmesan chicken – the seasoning is practically the same, so you can just double it and add to both recipes!
• These smashed potatoes pair really well with steak creating the perfect steak and fries meal. Here are a few that I think you’ll enjoy serving it with: grilled rib-eye steak, balsamic skirt steak, air fryer steak tips or steak fajitas
• Serve with salmon cakes, pan seared salmon or grilled salmon
• These garlic potatoes are usually a hit during the holidays, its pairs really well with a holiday roast like this herb roast chicken or this oven roasted turkey breast.
They’re incredibly versatile and fit just as easily on a weeknight dinner table as they do on a holiday menu.
If you’re looking for a potato side dish that’s easy, comforting, and guaranteed to disappear quickly, these crispy garlic parmesan smashed potatoes are it.
They’re simple enough for a weeknight dinner yet impressive enough for entertaining and once you taste those golden crispy edges, you’ll understand why they’re such a favorite.
Crispy Garlic Parmesan Smashed Potatoes
Ingredients
- 1 lb baby yellow potatoes
- 4 tbsp butter
- 2 tbsp olive oil
- 5 cloves garlic
- 1/2 cup parmesan cheese
- salt and pepper to taste
- fresh parsley
Instructions
- Preheat the oven to 425°F.
- Boil the potatoes in a large pot of salted water and bring to a boil. Cook for 15 minutes, or until the potatoes are fork-tender.
- Drain and steam dry let them sit in the colander for 5 minutes. This allows excess moisture to evaporate, which helps the potatoes crisp in the oven.
- Smash the potatoes transfer the potatoes to a large baking sheet. Using the bottom of a glass or measuring cup, gently smash each potato until flattened but still intact.
- Season the potatoes with olive oil and melted butter, then season with salt and pepper. Toss gently to coat.
- Roast (first bake) place the potatoes in the oven and roast for 18 minutes, until they begin to turn golden and crispy around the edges..
- Add the garlic and parmesan remove the pan from the oven and sprinkle the potatoes with fresh garlic and parmesan cheese. Toss lightly so the garlic and cheese coat the potatoes.
- Roast again return the pan to the oven and roast for another 10 minutes, or until the potatoes are deeply golden and the parmesan becomes crispy.
- Finish and serve with fresh parsley and serve immediately while the potatoes are hot and crispy
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
