Crispy Garlic Parmesan Smashed Potatoes

The crispiest garlic parmesan smashed potatoes with buttery golden edges and tender centers. An easy oven roasted potato side dish everyone loves.

Prep Time5

Cook Time33

Total Time38

Course: Side Dish

Cuisine: American

Keyword: cripiest garlic smashed potatoes, garlic parmesan smashed potato, smashed potatoes

Servings: people

Author: Silvia Dunnirvine

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

Store leftover smashed potatoes in an airtight container in the refrigerator for up to 4 days.

To reheat, place them on a baking sheet and warm in a 375°F oven for 10–12 minutes until crispy again.

Avoid microwaving if possible, as it can soften the crispy edges.