These crispy garlic butter parmesan smashed potatoes are the ultimate side dish! Crunchy on the outside and creamy on the inside, they are packed with flavor from garlic and cheesy goodness.
Honestly, what’s not to love? I could eat these as a meal! A sprinkle of fresh herbs on top really makes them shine. Don’t be surprised if they disappear fast at your dinner table! 😂
Key Ingredients & Substitutions
Baby Potatoes: Yukon Gold and red potatoes are great choices. If you can’t find them, fingerling or even russet potatoes will work, but they may need more cooking time. I love using Yukon Gold for their buttery flavor and creamy texture!
Olive Oil: This adds lovely flavor and helps crisp the potatoes. If you’re in a pinch, you can substitute with melted coconut oil or vegetable oil. I prefer extra virgin olive oil for its robust taste.
Garlic: Fresh garlic is fantastic, but if you’re short on time, garlic powder will do. I’ve found that using a little less than a teaspoon of powder gives a decent garlic flavor in a pinch.
Italian Herbs: These add a wonderful aroma. You can swap with fresh herbs like basil or thyme if they’re available. I often mix in a bit of rosemary for an extra kick!
Parmesan Cheese: Grated Parmesan gives a delicious savory finish. For a dairy-free option, try nutritional yeast for a cheesy flavor. Pecorino Romano is a nice substitute if you want something a bit sharper.
How Do I Get My Potatoes Extra Crispy?
Getting that desired crispy texture is all about two key steps: cooking and baking. Here’s how you can achieve extra crispiness:
- Boil until fork-tender, but don’t overcook; this helps keep them intact during smashing.
- When smashing, leave them thick enough to hold together. A flat surface is crucial for even baking.
- Brush generously with the garlic butter mixture; this adds flavor and promotes crisping.
- Bake at a high temperature of 450°F (230°C), which is key to getting that golden brown finish. Keep an eye on them in the last few minutes to prevent burning.
With these tips, your smashed potatoes will turn out to be crunchy on the outside and soft on the inside—just the way they should be!
Crispy Garlic Butter Parmesan Smashed Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 1.5 lbs baby potatoes (Yukon Gold or red potatoes work well)
For the Garlic Butter Mixture:
- 3 tablespoons olive oil
- 4 tablespoons unsalted butter, melted
- 4 cloves garlic, minced
- 1 teaspoon dried Italian herbs (or a mix of dried oregano, thyme, and basil)
For Topping:
- 1/2 cup grated Parmesan cheese
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh parsley, finely chopped (for garnish)
- Coarse sea salt or flaky salt, for finishing
How Much Time Will You Need?
This recipe takes about 15-20 minutes for prep, plus 20-25 minutes to bake in the oven. So, you’ll spend a little over half an hour to prepare these tasty crispy smashed potatoes.
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 450°F (230°C). This high temperature will help you achieve that wonderfully crispy texture. Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
2. Cook the Potatoes:
Next, place the baby potatoes in a large pot and cover them with cold water. Add a pinch of salt for flavor and bring the water to a boil. Let the potatoes cook until they are fork-tender, which should take about 15-20 minutes. Once they’re cooked, drain them and let them cool slightly so you can handle them safely.
3. Smash the Potatoes:
Once the potatoes have cooled a bit, gently place them on the prepared baking sheet with some space in between each one. Grab a heavy flat object (a potato masher or the bottom of a sturdy glass works well) and carefully press down on each potato to “smash” it. You want them flattened but still holding together—this is key for max crispiness!
4. Prepare the Garlic Butter Mixture:
In a small bowl, mix together the melted butter, olive oil, minced garlic, and dried Italian herbs. This heavenly mixture is what will give your potatoes their delicious flavor!
5. Coat the Potatoes:
Using a brush, generously coat the smashed potatoes with the garlic butter mixture. Make sure to cover them well, as this will help them crisp up nicely in the oven.
6. Season and Cheese:
Now, sprinkle salt, freshly ground black pepper, and grated Parmesan cheese evenly over each potato. The cheese will melt and create a lovely crust!
7. Bake the Potatoes:
Put the baking sheet in the preheated oven and bake for 20-25 minutes or until the potatoes are crispy and golden brown on the edges. Keep an eye on them towards the end to make sure they don’t burn—trust me, the smell will be divine!
8. Finishing Touches:
Once the potatoes are done, remove them from the oven and sprinkle with coarse sea salt and freshly chopped parsley for a pop of color. This is the final touch to make them look and taste amazing!
9. Serve and Enjoy!
Serve these crispy garlic butter Parmesan smashed potatoes hot as a delicious side dish or a tasty appetizer. They’re perfect for any meal, and I guarantee everyone will love them!
Enjoy your crispy, garlicky, buttery Parmesan smashed potatoes!
Can I Use Different Types of Potatoes?
Absolutely! While Yukon Gold and red potatoes are preferred for their creamy texture, you can also use fingerling or russet potatoes. Just keep in mind that cooking times may vary slightly with different types.
How Do I Store Leftover Smashed Potatoes?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for about 10-15 minutes until warmed through and crisp again.
Can I Make These Potatoes in Advance?
Yes! You can prepare and smash the potatoes ahead of time. Just cover them and keep them in the fridge until you’re ready to brush with the garlic butter and bake, which will save you time on the day of serving!
What If I Don’t Have Fresh Garlic?
No worries! You can substitute fresh garlic with garlic powder. Use about 1/8 teaspoon of garlic powder for each clove of garlic. However, adjust to taste, as garlic powder is more concentrated in flavor.