Crispy Garlic Butter Parmesan Smashed Potatoes
Ever had potatoes that were so crispy and buttery they practically danced in your mouth?
These Crispy Garlic Butter Parmesan Smashed Potatoes are here to take your taste buds on a trip! With their irresistible crispy edges, rich garlic butter flavor, and the cheesy goodness of Parmesan, you’ll wonder how you ever lived without them. Plus, they’re super easy to whip up—perfect for a weeknight dinner or a cozy get-together with friends.
Why make this recipe
There are plenty of reasons to love these smashed potatoes. Here are a few that might just convince you:
- Quick and Easy Cleanup: Only one baking sheet? Yes, please! More time for you to binge-watch your favorite series, am I right?
- Family-Friendly: Both kids and adults gobble these up like they’re going out of style. Who doesn’t love a crispy potato?
- Comfort Food Perfection: These potatoes are creamy on the inside and crispy on the outside, making them the ultimate comfort food. Seriously, what’s better than that?
Ingredients
You don’t need fancy stuff — just these basics!
- 1.5 pounds baby gold potatoes
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1/3 cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Directions
- Boil the Potatoes: Place baby potatoes in a large pot of salted water and bring to a boil. Cook for about 15–20 minutes until fork-tender. Drain and let them dry briefly.
- Preheat the Oven: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil.
- Smash ‘Em Down: Place boiled potatoes on the baking sheet. Use a flat-bottomed glass or potato masher to gently press down and flatten each one to about 1/2 inch thick.
- Make the Garlic Butter: In a small saucepan, melt the butter over low heat. Stir in the garlic and cook for 1–2 minutes until fragrant. (Don’t let it brown or you’ll be sad!)
- Dress ‘Em Up: Brush each smashed potato generously with the garlic butter, then drizzle lightly with olive oil. Sprinkle with salt, black pepper, and half of the Parmesan.
- Roast Away: Roast the potatoes in the oven for 20–25 minutes or until golden and crisp. In the last 5 minutes, sprinkle the remaining Parmesan over the top and let it melt into a crispy coating.
- Garnish and Serve: Remove from the oven and sprinkle with chopped fresh parsley before serving.
How to make Crispy Garlic Butter Parmesan Smashed Potatoes (Overview)
Making these delightful little bites is as simple as it gets! Start by boiling the baby gold potatoes until they’re tender. No one likes a hard potato, right? Then, smash them flat—this is where the crispy magic happens!
Don’t forget to make the garlic butter; it adds a lot of flavor! Brush that over the smashed potatoes, sprinkle with Parmesan, and roast until golden. Pro Tip: Keep an eye on them during the last few minutes so they don’t sneakily burn.
How to serve Crispy Garlic Butter Parmesan Smashed Potatoes
These potatoes can steal the show or beautifully complement your main dish. Serve them alongside grilled chicken, steak, or a fresh garden salad. The aroma of garlic and herbs will fill your kitchen, and the crunchy appearance will elicit oohs and aahs from your guests. Plus, that burst of cheesy flavor with every bite? Can’t beat it!
How to store Crispy Garlic Butter Parmesan Smashed Potatoes
Got leftovers? Lucky you! These crispy potatoes will keep in the fridge for about 3-4 days when stored in an airtight container. Want to go longer? Freeze them, and they’ll last up to 2 months! When you’re ready to enjoy them again, just pop them in the oven at 350°F until heated through.
Tips to make Crispy Garlic Butter Parmesan Smashed Potatoes
- Don’t Skip Drying: Let those boiled potatoes dry off briefly; it helps them crisp up nicely in the oven!
- Use Fresh Garlic: For a more punchy flavor, fresh garlic is your best friend.
- Try Different Herbs: Rosemary or thyme can bring a unique twist if you want to switch things up!
- Adjust the Crispiness: If you’re feeling wild, crank the heat up in the last few minutes to really get that perfect crunch.
Variation
Want to change things up? Try adding crispy bacon bits for a savory pop or switch out the Parmesan for a dairy-free cheese to make it vegan. For a spicy kick, a pinch of chili flakes before baking can take these potatoes to the next level!
FAQs
Can I use regular potatoes instead of baby gold potatoes?
Absolutely! Any small, waxy potato will do, but just keep an eye on the cooking time.
Can I make these potatoes ahead of time?
Yes, boil and smash them ahead, but do not bake until you’re ready to serve. They’ll stay fresher that way!
What else can I serve with these potatoes?
They’re great with almost anything! Think grilled meats, roasted veggies, or your favorite dipping sauce.
📌 Pin this recipe for your next cozy dinner night!
Crispy Garlic Butter Parmesan Smashed Potatoes
Ingredients
Method
- Place baby potatoes in a large pot of salted water and bring to a boil. Cook for about 15–20 minutes until fork-tender. Drain and let them dry briefly.
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil.
- Place boiled potatoes on the baking sheet. Use a flat-bottomed glass or potato masher to gently press down and flatten each one to about 1/2 inch thick.
- In a small saucepan, melt the butter over low heat. Stir in the garlic and cook for 1–2 minutes until fragrant.
- Brush each smashed potato generously with the garlic butter, then drizzle lightly with olive oil. Sprinkle with salt, black pepper, and half of the Parmesan.
- Roast the potatoes in the oven for 20–25 minutes or until golden and crisp. In the last 5 minutes, sprinkle the remaining Parmesan over the top and let it melt into a crispy coating.
- Remove from the oven and sprinkle with chopped fresh parsley before serving.
