Garlic Parmesan Smashed Potatoes

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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.

garlic parmesan smashed potatoes are piled high on a white plate, topped with shredded parmesan cheese and italian parsley

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.

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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 potatoes with garlic and parmesan are fresh from the oven still on the metal sheet pan in this image

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
boiled potatoes have been smashed down onto the metal baking sheet and sprinkled with spices in this image

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.

a process shot of smashed potatoes on the metal baking sheet with a striped napkin peeking out from under the pan

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.)

smashed potatoes have been pressed down onto a greased metal baking sheet in this image, sprinkled with shredded cheese and spices

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.

a top down photo of parmesan smashed potatoes on a white plate, covered in freshly shredded parmesan cheese and parsley flakes

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!

a close up photo of smashed potatoes on a plate with a striped napkin visible beneath it

Parmesan Smashed Potatoes

5 from 3 votes
Crispy, garlicky smashed potatoes with Parmesan are immensely snackable. They're a great side dish or late night snack.
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 6

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
Tried this recipe?Mention @bestvegetablerecipes or tag #bestvegetablerecipes!
a top down photo of parmesan smashed potatoes on a white plate, covered in freshly shredded parmesan cheese and parsley flakes. white lettering has been overlaid the image to read: "garlic parmesan smashed potatoes"

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    • Mary says

      Hi, Geri! I leave the skin on the potatoes; it crisps nicely, which makes for a good contrast with the creamy baked potatoes.

  1. Wayne Philp says

    5 stars
    I love the recipe (garlic parmesan smashed potatoes) and will definitely try it.
    Are the potatoes baked with the skin on?
    How us the parsley prepared/used, just get a bunch and chop it up?

    • Mary says

      Hi, Wayne! The potatoes are baked with the skin on. It makes for a nice contrast of crisp and creamy textures. You can just measure and chop the parsley; no special preparations necessary. I hope you love the potatoes!