Baked Smashed Potatoes With Garlic & Parmesan

If you’ve never experienced the magic of smashed potatoes fresh out of the oven—crispy on the edges, fluffy in the middle, infused with garlic, and kissed with Parmesan—you’re about to fall in love. This dish is an American-style classic with a rustic twist, perfect for both summer gatherings and cozy winter dinners.

Growing up in a house that straddled Italian passion and American comfort food, these potatoes were a staple on our table. My nonna would serve them with roasted chicken on Sundays, always sprinkling a little extra cheese when no one was watching. And I’ve kept that same tradition—because when it comes to crispy smashed potatoes, more is always better.

Why You’ll Love This Recipe

• Texture Heaven: Crunchy exterior, soft buttery interior.
• Big on Flavor: Garlic, Parmesan, and a hint of paprika.
• Quick and Easy: Simple prep, minimal ingredients, major flavor.
• Versatile: Works as a side dish, appetizer, or a savory snack.

Ingredients

• 1½ pounds baby potatoes (red or Yukon Gold)
• 3 tablespoons olive oil (preferably California extra virgin)
• 3 cloves garlic, minced
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika (optional)
• ¼ cup grated Parmesan cheese
• 2 tablespoons unsalted butter, melted
• 2 tablespoons chopped fresh parsley (for garnish)

Equipment

• Large pot
• Baking sheet
• Potato masher or bottom of a sturdy glass
• Mixing bowl
• Pastry brush (optional)

Instructions

1. Preheat the Oven

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease with olive oil.

2. Boil the Potatoes

Add the baby potatoes to a large pot of salted water. Bring to a boil and cook for 15–20 minutes until fork-tender. Drain and allow to sit uncovered for 5 minutes.

3. Smash the Potatoes

Transfer potatoes to the baking sheet. Use the bottom of a glass or a potato masher to gently press each one to about ½ inch thick.

4. Add Garlic Oil

In a bowl, mix olive oil, minced garlic, salt, pepper, and smoked paprika. Brush or drizzle generously over each potato.

5. Bake to Crispiness

Bake for 25–30 minutes until edges are crispy and golden.

6. Finish with Cheese & Butter

Remove from oven, sprinkle Parmesan, and drizzle melted butter over each potato. Return to oven for 3–5 minutes until the cheese is bubbly and golden.

7. Garnish and Serve

Sprinkle with chopped parsley. Serve immediately while hot and crispy!

Tips and Variations

• Extra Crispy? Let the potatoes steam dry after boiling before baking.
• Make It Spicy: Add red chili flakes or cayenne for heat.
• Cheese Swap: Try Gruyère, Pecorino, or even crumbled feta.
• Vegan Option: Use vegan butter and nutritional yeast instead of Parmesan.

Serving Suggestions

• Pair with grilled steak, roast chicken, or a plant-based burger.
• Serve with dips like sour cream, ranch, or roasted garlic aioli.
• Add to brunch spreads with eggs and greens.

Storage & Reheating

• Store leftovers in an airtight container for up to 3 days.
• Reheat in the oven or air fryer for best texture (avoid microwaving).

Frequently Asked Questions

Can I use regular potatoes?

Yes, just cut into halves or quarters before boiling. Baby potatoes work best for presentation and texture.

Can I prep them ahead of time?

Absolutely. Boil and smash them ahead of time, then bake fresh when ready to serve.

Are they gluten-free?

Yes—just make sure your cheese and seasonings are certified gluten-free.

Final Thoughts

Baked Smashed Potatoes With Garlic & Parmesan are one of those rare recipes that feel equally at home on a casual Tuesday night as they do on a holiday table. They’re rustic, satisfying, and impossibly easy to love. Every crispy edge and cheesy bite is a reminder that sometimes, the simplest ingredients yield the most unforgettable dishes.

So whether you’re planning a summer BBQ or warming up your kitchen on a snowy evening, these smashed potatoes are ready to steal the show.

The Goods