Sometimes you just need a side dish that makes the whole table go quiet with that first crunchy bite. You know what I’m talking about—the kind of dish that gets more attention than the main course. These Garlic Parmesan Smashed Potatoes are that dish. With golden crispy edges, buttery garlic flavor, and a generous sprinkle of parmesan, they’re basically comfort food dressed up to party.
Whether you’re feeding picky eaters, planning a backyard cookout, or just need something fabulous to go with grilled chicken, this easy recipe fits right into your weeknight lineup or your weekend dinner table.
So let’s smash some spuds, shall we?
Table of Contents
Why You’ll Love These Garlic Parmesan Smashed Potatoes
Aside from the fact that they’re wildly addictive (you’ve been warned), these Garlic Parmesan Smashed Potatoes hit all the right notes:
- Crispy on the outside, fluffy on the inside. That golden texture? Chef’s kiss.
- Simple pantry ingredients. You probably already have everything you need.
- Customizable. Like spice? Add crushed red pepper. Want more cheese? Go wild.
- Perfect for any occasion. They go just as well with a burger as they do with roast chicken or grilled salmon.
This is one of those recipes that made me fall in love with the art of making sides feel special—no deep fryer required!
Ingredients You’ll Need
Here’s what you’ll need to make these baked smashed potatoes with garlic & parmesan:
- 1 ½ pounds baby potatoes (red or Yukon Gold are ideal)
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika (optional, but SO good)
- ¼ cup grated Parmesan cheese
- 2 tablespoons unsalted butter, melted
- 2 tablespoons chopped fresh parsley (for that finishing touch)
How To Make Garlic parmesan Smashed Potatoes
1. Boil the Potatoes
Start by bringing a large pot of salted water to a rolling boil. Drop in your baby potatoes and let them cook for 15–20 minutes, or until they’re fork-tender. You want them soft enough to smash, but not falling apart.
Drain the potatoes and give them a few minutes to cool—hot potatoes and smashing tools don’t mix well!
2. Prep Your Pan
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or brush it lightly with olive oil. This keeps your taters from sticking and promotes even crisping. (No one wants soggy bottoms!)
3. Smash ‘Em!
Lay the boiled potatoes out on the baking sheet, leaving a little space between each one. Now for the fun part—grab the bottom of a glass or a potato masher and gently press down on each potato until it’s about ½-inch thick.
Don’t stress if they crack or crumble a bit—that just means more crispy bits.
4. Flavor Time
In a small bowl, mix together the olive oil, melted butter, minced garlic, salt, pepper, and smoked paprika. Brush this garlicky magic all over the smashed potatoes, making sure each one gets some love.
Next, sprinkle the Parmesan evenly across the tops. Don’t be shy—this is where the flavor payoff happens.
5. Bake to Golden Perfection
Slide the tray into your hot oven and bake for 25–30 minutes. You’re looking for golden-brown edges and crispy tops.
Want an extra crunch? Turn on the broiler for the last 2–3 minutes—just keep a close eye so they don’t go from golden to uh-oh.
6. Garnish & Serve
Right out of the oven, sprinkle with chopped fresh parsley and maybe a pinch of red pepper flakes if you like a little heat.
Serve hot with your favorite dip: sour cream, garlic aioli, or sriracha mayo all play well with these crunchy bites.
Cooking Tips for the Best Smashed Potatoes
- Don’t overboil your potatoes. They should be fork-tender, not mushy. You want them to hold their shape when smashed.
- Use parchment paper for crispier results and easier cleanup.
- Try different cheeses. A sharp cheddar or crumbled feta can add fun twists.
- Make ahead tip: Boil the potatoes in advance and refrigerate. Just bring them back to room temp before smashing and baking.
A Little Story from My Kitchen
This recipe became a surprise hit at one of my backyard barbecues. I originally made them as a side for grilled chicken thighs (naturally!), but they disappeared before I even set the chicken down. My sister actually asked if I made “potato chips from scratch”—they’re that crispy and addictive. Ever since then, they’ve been on regular rotation.
FAQs About Garlic parmesan Smashed Potatoes
Can I use large potatoes instead of baby ones?
Sure! Just cut them into smaller chunks before boiling and smashing. The flavor will still shine, though the presentation might be a bit more rustic.
How can I store leftovers?
Store any extras in an airtight container in the fridge for up to 3 days. Reheat in the oven at 375°F to crisp them back up—microwave not recommended unless you like soggy spuds.
Can I make these dairy-free?
Yep! Skip the Parmesan and butter, and up the olive oil. You can also try nutritional yeast for a cheesy vibe without the dairy.
Bring On the Crispy Magic
Garlic Parmesan Smashed Potatoes are the kind of dish that brings people together—crispy, cheesy, buttery little bites of comfort. Whether you’re cooking for a weeknight family dinner or making snacks for a girls’ night in, they’re guaranteed to please.
So next time you’re looking for a side dish that’s low effort but high reward, remember: a smashed potato is a happy potato. Give this one a try—you might just forget the main course altogether.
Craving more chicken-friendly sides? Follow Chicken Magic Recipes for fresh ideas and inspiration every week!
More Recipes to Pair With These Crispy Potatoes
If you loved these Garlic Parmesan Smashed Potatoes, you’re going to fall head-over-heels for these savory dishes that pair perfectly or carry similar bold, comforting flavors. Here are a few delicious options from the Chicken Magic Recipes kitchen to explore next:
- If you’re looking to turn this into a full-on feast, try these rich and savory Garlic Parmesan Chicken and Potatoes. The flavor pairing is a no-brainer—and yes, more garlic, more parmesan, more love.
- For a cozy, flavor-packed dinner that needs zero fuss, the Creamy Garlic Parmesan Chicken is a dream come true. It’s creamy, comforting, and would pair beautifully with these crispy spuds.
- Want a pasta night with a twist? The Healthy Garlic Parmesan Chicken Pasta keeps things lighter without sacrificing flavor—and yes, more parmesan, please.
- And if you’re thinking, “Let’s keep the crispy goodness going,” you must try our Baked Crunchy Hot Honey Chicken. It’s sweet, spicy, and ridiculously crunchy—the perfect contrast to these garlicky smashed potatoes.
Enjoy mixing and matching these recipes with your new favorite side dish. Your dinner table just got a whole lot tastier!
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Garlic parmesan Smashed Potatoes
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
Crispy, cheesy, and full of flavor, these Garlic Parmesan Smashed Potatoes are the ultimate side dish for any meal. With golden edges, garlicky butter, and melty parmesan, this easy recipe is perfect for family dinners, holidays, or casual weeknight cravings.
Ingredients
1 ½ pounds baby potatoes (red or Yukon Gold work best)
3 tablespoons olive oil
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)
Instructions
Boil Potatoes: Add potatoes to a large pot of salted water. Boil for 15–20 minutes, until fork-tender. Drain and let cool slightly.
Preheat Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
Smash Potatoes: Place boiled potatoes on the sheet. Use a glass or masher to flatten each to about ½ inch thick.
Season: In a small bowl, mix olive oil, melted butter, garlic, salt, pepper, and paprika. Brush over each potato. Sprinkle Parmesan on top.
Bake: Bake for 25–30 minutes until golden brown and crispy. Broil for 2–3 minutes at the end for extra crisp.
Garnish & Serve: Remove from oven and sprinkle with fresh parsley. Serve warm with your favorite dipping sauce.
Notes
Potatoes: Baby potatoes hold their shape best, but you can use small regular potatoes too.
Make Ahead: Boil the potatoes a day ahead and store them in the fridge to save time.
Dips: Perfect with sour cream, aioli, or spicy mayo.
Reheat Tip: Use the oven or air fryer to bring back the crispiness!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 210 kcal
- Sugar: 1 g
- Sodium: 290 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 10 mg