Garlic Parmesan Smashed Potatoes

There's something about standing in front of a hot oven with golden potatoes emerging that feels like a small kitchen victory. I first made these roasted red potatoes when my sister mentioned she was tired of the same old mashed potato routine at family dinners, and honestly, I was too. That night, I grabbed small red potatoes from the crisper drawer, flattened them with whatever I had on hand, and let the oven work its magic. What came out was this perfect cross between crispy edges and creamy centers, all tangled up with garlic and Parmesan.

I remember my cousin reaching for a second helping without even asking, which tells you everything you need to know. He's the type who picks at vegetables, but something about the garlic-Parmesan combination and that satisfying crunch made these impossible to ignore. I've since made them for potlucks, casual weeknight dinners, and even a small dinner party where they disappeared before the main course was finished.

Ingredients

• Small red potatoes: The waxy skin holds up beautifully to roasting and doesn't fall apart like russets would; you want about 1.5 lbs (700 g), washed and left whole.
• Olive oil: Use the amount you feel comfortable with—three tablespoons gives you a golden result, but I've been known to brush on a little more when I'm feeling generous.
• Garlic, minced: Four cloves create that savory backbone; mince them finely so they cook evenly and distribute throughout the oil.
• Sea salt: One teaspoon total, split between the boiling water and the oil mixture, keeps things balanced without oversalting.
• Freshly ground black pepper: Half a teaspoon makes all the difference; pre-ground gets stale, so grind it fresh if you can.
• Dried Italian herbs (optional): I add these sometimes for extra flavor, but they're not required—the dish works beautifully without them too.
• Freshly grated Parmesan cheese: Half a cup (50 g) sprinkled generously; the moment it roasts, it becomes this savory, slightly crispy layer that's hard to resist.
• Fresh parsley (optional): Two tablespoons chopped and scattered at the end brings brightness and a pop of color that makes the whole dish feel finished.

Instructions

Get your oven ready:

Preheat to 425°F (220°C) and line a baking sheet with parchment paper or give it a light grease so the potatoes won't stick.

Boil the potatoes:

Put whole red potatoes in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil and let them cook for 15–20 minutes until they're soft enough to pierce easily with a fork. You want them cooked through but not falling apart.

Dry and arrange:

Drain the potatoes carefully and let them sit for about 2 minutes to steam-dry—this step matters more than you'd think, as it helps the outside crisp up. Place them on your prepared baking sheet with space between each one.

Flatten with intention:

Using the bottom of a sturdy glass or a potato masher, gently press each potato until it's about half an inch thick. The goal is even thickness so they roast uniformly and develop that golden crust.

Mix your flavor base:

In a small bowl, combine olive oil, minced garlic, salt, pepper, and Italian herbs if you're using them. Brush or spoon this mixture over each smashed potato, making sure the garlic and oil reach all the surfaces.

Cheese time:

Sprinkle Parmesan cheese generously across the potatoes—don't be shy here. This is where the magic starts to happen.

Roast until golden:

Slide the baking sheet into the oven and roast for 15–20 minutes, watching as the edges turn golden brown and crispy. The Parmesan will melt and create little savory pockets of flavor.

Finish and serve:

Pull them from the oven, scatter fresh parsley over the top if you have it, and serve while they're still warm. This is when they're at their best.

Save

The moment these came out of the oven golden and bubbling, my kitchen smelled like a restaurant kitchen, which might sound dramatic but it's true. That smell—garlic, melted cheese, roasted potato—is what makes people walk into the kitchen asking what's for dinner before they even see the food.

Why This Method Works

Boiling the potatoes first gets them tender all the way through without the oven having to do all the work, which means the roasting time focuses entirely on crisping up the outside. When you start with cooked potatoes, the high heat creates that perfect crust while the inside stays creamy and soft. It's a two-step approach that sounds like extra work but actually saves you time compared to roasting raw potatoes from the beginning.

Flavor Combinations That Work

I've experimented with different cheeses—Pecorino Romano adds a sharper bite, and if you're cooking vegetarian for guests, there are solid vegan alternatives that melt surprisingly well. The Italian herbs are optional because the garlic and Parmesan already deliver plenty of savory depth, but if you have them on hand, they add another layer without overpowering anything. Fresh rosemary scattered on top at the end, instead of parsley, creates a totally different but equally delicious effect.

Serving Ideas and Storage

These potatoes pair beautifully alongside grilled chicken, steak, or fish, but they're also complete enough to anchor a vegetarian plate with roasted vegetables and a fresh salad. Leftovers reheat nicely in a 350°F oven for about 10 minutes, though they're honestly best enjoyed fresh when the outside is still crispy. You can prep the potatoes through the flattening step earlier in the day, then cover and refrigerate them until you're ready to add the oil and cheese and roast.

• For extra crispiness, broil for 2–3 minutes at the end of roasting and watch them carefully so they don't burn.
• If you're making these for a crowd, double the recipe and use two baking sheets to ensure even browning.
• Serve immediately after roasting while they're still warm and the cheese has that melted, slightly crispy texture that makes them irresistible.

Save

These smashed red potatoes have become my default side dish for almost everything, and I think once you make them, they'll become yours too. There's something about simple ingredients treated with a little attention that transforms dinner into something memorable.

Recipe FAQs

→ What type of potatoes work best for smashing?

Small red potatoes hold their shape well and become tender inside after boiling, making them ideal for smashing.

→ How can I ensure the potatoes get crispy?

Boil until tender, then smash gently but firmly. Coat with oil and Parmesan before roasting at a high temperature to develop a crispy crust.

→ Can I use other cheeses instead of Parmesan?

Yes, Pecorino Romano or vegan cheese alternatives can be used for different flavors or dietary needs.

→ Is it necessary to peel the potatoes?

No, keeping the skins adds texture and nutrients while also helping the potatoes maintain their shape during roasting.

→ What herbs complement garlic and Parmesan in this dish?

Dried Italian herbs or fresh parsley add freshness and depth without overwhelming the garlic and cheese flavors.