Regular smashed potatoes are great, but when you add Parmesan and garlic butter, they transform into something irresistible. Whether you're cooking for a weeknight dinner or a special occasion, these potatoes deliver a punch of flavor with just a handful of simple ingredients.
Recipe Highlights
- Versatile and Delicious: The crispy Parmesan crust and savory garlic butter pair perfectly with steak, chicken, salmon, or even a hearty veggie main dish.
- 7 Simple Ingredients: You probably have most of what you need in your kitchen-just grab some petite gold potatoes and a wedge of Parmesan, and you're good to go!
- Unique: If you're tired of the same old potatoes, this recipe will provide the rush of flavor you're missing.
If you are a potato enthusiast like me, here are some other potato recipes I think you need to check out: Yukon Baked Potato Wedges ( amazing with burgers), Seasoned Diced Potatoes (great with eggs), Cheesy Bacon Mashed Potatoes (the perfect holiday side).
Ingredients & Substitutions
- Petite Gold Potatoes - You want small petite gold potatoes for this recipe (about the size of a golf ball or smaller). Petite red potatoes can work as a substitute, but gold potatoes will give you a creamier texture.
- Garlic Powder - I use this because it's easier to work with and lowers the chance of getting a big glop of garlic in a bite of potato. If you want to use minced garlic, use 1 clove.
- Parmesan Cheese - Grated Parmesan works best for melting evenly across all of the smashed potatoes. Shredded parmesan can also be used, but you may need to bake the potatoes a little longer. For the best flavor, choose high-quality Parmesan from the deli section at your local store and avoid the green plastic bottle variety.
Full ingredient list with quantities in the recipe card below
How to Make Parmesan Smashed Potatoes
Step 1 | Boil the Petite Gold Potatoes
Bring a large pot of water to a boil. Add the potatoes and cook until fork-tender (about 30-35 minutes). Drain the water and let the potatoes dry and cool for a few minutes.
Step 2 | Smash Potatoes
Toss the potatoes with olive oil and spread them out evenly on a large sheet pan. Use the bottom of a cup to smash each potato gently. Lightly season the potatoes with salt and pepper.
Step 3 | Bake Potatoes
Bake for 20 minutes or until the potatoes are deep golden and crispy. Do not flip the potatoes.
Step 4 | Top with Garlic Butter and Parmesan
Remove the potatoes from the oven. Brush each one with the garlic butter mixture, then sprinkle the grated Parmesan cheese and bake for an additional 5 minutes.
Tips & Notes
Tip 1: Thinner smashed potatoes will give you crispier potatoes. Thicker smashed potatoes will give you creamier potatoes.
Tip 2: Don't overuse the oil. In my experience, this makes the potatoes cook faster and burn much more easily.
Tip 3: Let the potatoes dry before adding oil. This will give your potatoes a crisper texture.
Main dishes that go great with Smashed Potatoes
- Avocado Bacon Cheeseburger: For this recipe, you can cook the bacon while the potatoes boil, then pop the potatoes in the oven once the bacon is done!
- Southwest Baked Chicken Tenderloins: paired with Parmesan smashed potatoes and steamed broccoli for a well rounded meal.
Tried this recipe? Let everyone know how it turned out! Your feedback and tips help others decide if they should make it.
Parmesan Smashed Potatoes
Ingredients
- 1.5 lb petite gold potatoes
- 1 ½ tablespoon olive oil
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 2 tablespoons butter
- ¼ teaspoon garlic powder
- ¼ cup Parmesan cheese grated
- finely chopped parsley optional
Instructions
- Boiling Method: Bring a large pot of water to a boil. Add the potatoes and cook until fork-tender (about 30-35 minutes). Drain the water and let the potatoes dry and cool for a few minutes.Microwave Method: Place potatoes in a microwave-safe bowl with ¼ cup of water. Cover and microwave for 9 minutes or until fork-tender. Let potatoes dry and cool down for a few minutes
- Preheat oven to 425F.
- Arrange the potatoes on a non-stick or ceramic sheet pan. Toss with olive oil and spread evenly across pan. Use the bottom of a cup to gently smash each potato, keeping them mostly intact. Smash thinner for crispier potatoes or thicker for creamier potatoes.
- Lightly season the potatoes with salt and black pepper.
- Bake for 20 minutes or until the potatoes are deep golden and crispy. Do not flip them during baking.
- Mix the melted butter with the garlic powder in a small bowl.
- Remove the potatoes from the oven. Brush each one with the garlic butter mixture and sprinkle the grated Parmesan cheese evenly on top.
- Return to the oven and bake for an additional 5 minutes or until the cheese is melted and slightly golden.
- Serve hot, garnished with a pinch of salt, and a sprinkle of finely chopped parsley (parsley optional).
Notes
Nutrition
The nutritional information provided is an estimate and may vary based on the ingredients used.
Abigail says
Yum! Easy to make and a fun new way to eat potatoes.