Parmesan Garlic Herb Potatoes (Printable Version)

Fluffy smashed potatoes with garlic, herbs, and melted Parmesan for a savory, crispy side.

# List of Ingredients:

→ Potatoes

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

→ Seasonings & Oils

02 - 2 tbsp olive oil
03 - 2 tbsp unsalted butter, melted
04 - 3 cloves garlic, minced
05 - 1 tsp sea salt
06 - ½ tsp freshly ground black pepper
07 - ½ tsp smoked paprika (optional)

→ Cheese & Herbs

08 - ½ cup freshly grated Parmesan cheese
09 - 2 tbsp chopped fresh parsley
10 - 1 tbsp chopped fresh chives (optional)
11 - Extra Parmesan and herbs for garnish (optional)

# How to Make It:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper or grease it lightly.
02 - Place the potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook for 15 to 20 minutes until fork-tender but not falling apart.
03 - Drain the potatoes thoroughly and let them steam-dry in a colander for 2 minutes.
04 - Arrange the potatoes on the prepared baking sheet. Using the bottom of a glass or a potato masher, gently flatten each potato to about ½ inch thick.
05 - Combine olive oil, melted butter, minced garlic, sea salt, black pepper, and smoked paprika if using. Drizzle evenly over the smashed potatoes.
06 - Sprinkle the grated Parmesan cheese evenly over the potatoes.
07 - Bake in the preheated oven for 20 to 25 minutes until edges turn golden and crispy.
08 - Remove from oven, sprinkle with chopped parsley and chives, and add extra Parmesan if desired. Serve hot.

# Expert Advice:

01 -
  • The edges get so crispy they crackle when you bite into them, while the centers stay cloud-soft.
  • Garlic and Parmesan melt into every craggy surface, making each bite salty and golden.
  • You can prep the potatoes ahead and smash them right before dinner without any stress.
02 -
  • Don't skip the steam-dry step after draining, wet potatoes won't crisp up no matter how long you bake them.
  • Use freshly grated Parmesan, the pre-shredded stuff doesn't melt the same way and won't give you those crispy cheese edges.
  • If your potatoes are different sizes, pull out the smaller ones earlier so they don't turn to mush.
03 -
  • Use a sturdy glass or jar to smash the potatoes if you don't have a masher, it works just as well and gives you more control.
  • For perfectly even cooking, try to choose potatoes that are all roughly the same size.
  • Don't crowd the pan, give each potato a little space so the edges can crisp up instead of steaming.
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