Parmesan Garlic-Herb Smashed (Printable)

Golden smashed potatoes tossed with garlic, herbs, and melted Parmesan, crispy on edges, fluffy inside.

# What you need:

→ Potatoes

01 - 1.5 lbs baby Yukon Gold or red potatoes, scrubbed

→ Seasonings & Oils

02 - 2 tablespoons olive oil
03 - 2 tablespoons unsalted butter, melted
04 - 3 cloves garlic, minced
05 - 1 teaspoon sea salt
06 - 0.5 teaspoon freshly ground black pepper
07 - 0.5 teaspoon smoked paprika (optional)

→ Cheese & Herbs

08 - 0.5 cup freshly grated Parmesan cheese (50 grams)
09 - 2 tablespoons chopped fresh parsley
10 - 1 tablespoon chopped fresh chives (optional)
11 - Extra Parmesan and herbs for garnish (optional)

# How to make it:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or lightly grease it.
02 - Place potatoes in a large pot and cover with cold salted water. Bring to a boil and cook for 15 to 20 minutes until fork-tender but not falling apart.
03 - Drain potatoes thoroughly and let them steam-dry in a colander for 2 minutes.
04 - Arrange potatoes on the prepared baking sheet. Using a sturdy glass or potato masher, gently smash each potato to about half an inch thickness (1.25 cm).
05 - In a small bowl, combine olive oil, melted butter, minced garlic, sea salt, black pepper, and smoked paprika if using. Drizzle evenly over smashed potatoes.
06 - Sprinkle grated Parmesan evenly over potatoes. Bake for 20 to 25 minutes or until edges are golden and crispy.
07 - Remove from oven. Sprinkle with fresh parsley and chives, add extra Parmesan if desired, and serve hot.

# Expert Advice:

01 -
  • The contrast between the crispy, cheesy edges and the soft, fluffy center is something you can't stop eating.
  • It looks impressive but uses one pot, one pan, and ingredients you probably already have.
  • You can prep them ahead and bake right before serving, which saved me more than once during holiday dinners.
02 -
  • Don't skip the steam-drying step after boiling; wet potatoes won't crisp up no matter how long you bake them.
  • Use freshly grated Parmesan, not the shelf-stable kind, or you'll miss out on the crispy, lacy edges that make these special.
  • If your potatoes are larger than baby size, cut them in half after boiling before smashing so they cook evenly.
03 -
  • Don't overcrowd the baking sheet; give each potato space so the edges can crisp up instead of steaming.
  • If you don't have baby potatoes, larger ones work fine, just cut them into halves or quarters after boiling.
  • For a restaurant-quality finish, drizzle a tiny bit of truffle oil over the top right before serving.
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