Garlic Parmesan Smashed Potatoes

This recipe for Garlic Parmesan Smashed Potatoes is the joyous marriage of fluffy, tender insides and delightfully crispy edges. Every flavor-packed bite will have your taste buds dancing.

Parmesan Smashed Potatoes

Smashed potatoes are all the rage, right now. They’re one of the easiest ways to serve this root vegetable, as you don’t have to chop, peel, or really do anything significant to prepare them.

Just clean your spuds and boil them before pressing them down onto an oiled sheet pan to bake in the oven. They make a gloriously simple, earthy base for whatever flavors you want to add.

In this recipe, garlic infuses a robust, aromatic richness, while parmesan adds its signature nutty depth. I like to garnish these parmesan smashed potatoes with fresh Italian parsley for a pop of bright color and flavor.

Smashed Parmesan Potatoes

You’ll need the following ingredients to make this recipe:

• yellow and/or red potatoes
• olive oil
• butter
• garlic powder, salt, and pepper
• parmesan cheese
• Italian parsley

Note: It’s recommended that you add root vegetables to cold water, but wait for a boil with others. Remember, if it grows below ground, put it in before the boil; if it grows above ground, add it after the boil.

Preheat the oven to 425°F. Place the potatoes in a pot and cover with water. Bring to a boil and cook until fork-tender, about 15 minutes, then drain. Coat a baking sheet with 1 tablespoon of oil and set aside.

Use tongs to transfer the very hot potatoes to the oiled baking sheet. The bottom of a heavy measuring cup is perfect for pressing them down to make these parmesan smashed potatoes.

(If you happen to be in the market for super-sturdy metal measuring cups, I love this set–I’ve been using it for over ten years now. It’s affordable and I’ve bought it a couple of times now just to always have it available when parts of the set might be in the dishwasher.)

Drizzle the smashed potatoes generously with the remaining oil and melted butter. Sprinkle with salt, garlic, and pepper. Sprinkle with a teaspoon of parsley.

Roast for 30 minutes, until browned and crispy on the edges. Then, remove from the oven, and top with Parmesan cheese.

Roast for an additional 5 minutes to melt the cheese. Remove from the oven and sprinkle generously with parsley. Serve warm.

If you enjoy these smashed garlic parmesan potatoes, I highly recommend you try these smashed potatoes with bacon. This recipe for more traditional bacon roasted potatoes is also excellent.

There’s really no wrong way to cook a potato, in my opinion. I love my cheesy mashed potatoes just as much as these garlic parmesan roasted potatoes made with tender baby potatoes.

Crispy edges and tender insides make each bite of these garlicky air fryer red potatoes with parmesan cheese an experience worth savoring.

And, if you enjoy the ease of a one-dish meal, look no further than this cabbage with sausage and potatoes casserole. It makes cleanup a breeze!

Parmesan Smashed Potatoes

5 from 4 votes

Crispy, garlicky smashed potatoes with Parmesan are immensely snackable. They're a great side dish or late night snack.

Pin Print Review

Prep Time: 15 minutes mins

Cook Time: 30 minutes mins

Servings: 6

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Ingredients 

• ▢ 2 pounds small yellow and/or red potatoes
• ▢ 2 tablespoons olive oil divided
• ▢ 2 tablespoons butter melted
• ▢ 1 teaspoon kosher salt
• ▢ 1 teaspoon granulated garlic or garlic powder
• ▢ ½ teaspoon freshly ground black pepper
• ▢ ½ cup freshly grated Parmesan cheese
• ▢ 2 tablespoons chopped fresh Italian parsley divided

Instructions

• Preheat the oven to 425°F. Place the potatoes in a pot and cover with water. Bring to a boil and cook until fork-tender, about 15 minutes, then drain. Coat a baking sheet with 1 tablespoon of oil and set aside.
• Use tongs to transfer the very hot potatoes to the oiled baking sheet. Use the back of a heavy measuring cup to smash each potato. (They should be about ¼ inch thick.)
• Drizzle the potatoes generously with the remaining oil and melted butter. Sprinkle with salt, garlic, and pepper. Sprinkle with about a teaspoon of parsley.
• Roast for 30 minutes, until browned and crispy on the edges. Remove from the oven, and top with Parmesan cheese. Roast for an additional 5 minutes to melt the cheese.
• Remove from the oven and sprinkle generously with parsley. Serve warm.

Nutrition

Calories: 226kcal · Carbohydrates: 27g · Protein: 6g · Fat: 11g · Saturated Fat: 4g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 5g · Trans Fat: 0.2g · Cholesterol: 16mg · Sodium: 561mg · Potassium: 659mg · Fiber: 3g · Sugar: 1g · Vitamin A: 297IU · Vitamin C: 32mg · Calcium: 120mg · Iron: 1mg

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