Garlic Parmesan Smashed Potatoes (Print Page)

Crispy roasted red potatoes with garlic and Parmesan, tender inside and full of flavor.

# What You Need:

→ Potatoes

01 - 1.5 lbs small red potatoes, washed

→ Seasonings & Oil

02 - 3 tablespoons olive oil
03 - 4 cloves garlic, minced
04 - 1 teaspoon sea salt
05 - ½ teaspoon freshly ground black pepper
06 - ½ teaspoon dried Italian herbs (optional)

→ Cheese & Garnish

07 - ½ cup freshly grated Parmesan cheese
08 - 2 tablespoons chopped fresh parsley (optional)

# Directions:

01 - Set oven to 425°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Place whole red potatoes in a large pot. Cover with cold water and add a pinch of salt. Bring to a boil and cook for 15 to 20 minutes until fork-tender.
03 - Drain potatoes and allow to steam-dry for 2 minutes. Arrange them spaced apart on the prepared baking sheet.
04 - Using the bottom of a glass or a potato masher, press each potato gently until it is about ½ inch thick.
05 - Combine olive oil, minced garlic, salt, pepper, and Italian herbs in a small bowl. Brush or spoon the mixture evenly over each smashed potato.
06 - Sprinkle freshly grated Parmesan cheese generously over the potatoes.
07 - Bake in the oven for 15 to 20 minutes until potatoes are crispy and golden brown.
08 - Remove from oven, sprinkle with chopped parsley if desired, and serve immediately.

# Expert Tips:

01 -
  • They come together in under an hour and require almost no fancy technique, just an oven and your willingness to let it do the work.
  • The contrast of crispy roasted exteriors with soft insides is genuinely addictive, and people always ask for the recipe.
  • One batch vanishes faster than you'd expect, making it the kind of side dish that actually gets noticed at the table.
02 -
  • The steam-dry step after boiling might seem unnecessary, but it's what separates soggy potatoes from crispy ones—don't skip it no matter how impatient you are.
  • Fresh Parmesan makes a real difference; the pre-grated stuff has fillers that prevent it from melting and crisping the way you want it to, so grate it yourself if possible.
03 -
  • Don't crowd the baking sheet—potatoes need space around them to develop those golden, crispy edges properly.
  • Brush the oil mixture on rather than drizzling it if you want even coverage and more control over how much each potato gets.

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