Crispy on the outside, tender on the inside, these garlic-Parmesan smashed potatoes are an irresistible side dish that’s full of flavor and texture. Perfect for weeknight dinners or weekend gatherings, they pair beautifully with everything from roasted meats to fresh salads—and they’ll disappear fast!
Ingredients
- 1.5 lbs (about 700g) baby potatoes or small Yukon Golds
- 2 tablespoons olive oil
- 3 tablespoons melted butter
- 3 garlic cloves, minced
- 1/3 cup grated Parmesan cheese
- 1 teaspoon dried Italian herbs (or a mix of oregano, thyme, basil)
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Boil the potatoes: Place the baby potatoes in a large pot of salted water. Bring to a boil and cook for 15–20 minutes, or until fork-tender. Drain well.
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or foil for easy cleanup.
- Smash the potatoes: Transfer the drained potatoes to the baking sheet. Use the bottom of a glass or potato masher to gently flatten each one until about 1/2 inch thick.
- Season and top: In a small bowl, mix olive oil, melted butter, minced garlic, herbs, salt, and pepper. Drizzle or brush the mixture evenly over the smashed potatoes. Sprinkle Parmesan cheese on top.
- Bake until crispy: Roast for 20–25 minutes, or until the edges are golden and crispy.
- Serve: Garnish with chopped fresh parsley and serve hot as a savory side or snack.
Enjoy !
