Garlic Parmesan Smashed Potatoes (Crispy, Buttery & Completely Irresistible)

Tutorial: how to make garlic parmesan smashed potatoes — boiled, smashed, and roasted with garlic butter and parmesan for crispy ruffled edges. 50 min.

Introduction

Tutorial: how to make garlic parmesan smashed potatoes — boil, smash, garlic butter, parmesan, roast. 50 min.

Ingredients List

  • 2 lb baby Yukon Gold or red potatoes + 2 tbsp salt for boil
  • 6 tbsp butter melted + 5 garlic minced + 2 tbsp olive oil + 1 tsp salt + 1/2 tsp pepper + 1 tsp Italian seasoning
  • 3/4 cup grated parmesan + 1/4 cup parsley + lemon zest + flaky salt

Timing

Close-up of smashed baby potato with crispy ruffled edges, garlic butter glaze, and parmesan crust Save

Boil 15. Cool 5. Roast 30. Total 50 min.

Step 1 — Boil

Cold salted water. 12–15 min till fork tender. Drain. Steam dry 5 min.

Step 2 — Garlic Butter

Whisk butter + garlic + oil + salt + pepper + herbs.

Step 3 — Smash on Sheet

Oven 450°F. Oil sheet. Smash to 1/2 inch with glass.

Step 4 — Brush Generously

Get into every ruffle.

Step 5 — Roast 20 + Cheese 8–10

Until cheese frico-crisp.

Step 6 — Finish

Parsley, lemon zest, flaky salt. Serve hot.

Nutritional Information

  • Calories 340 | Protein 9g | Fat 20g | Carbs 32g | Fiber 4g | Calcium 20% DV

Healthier Alternatives

Less butter + Greek yogurt. Nutritional yeast. Sweet potato. Lower salt.

Serving Suggestions

Steak, chicken, salmon, lamb. Aioli, chimichurri. Chardonnay, pilsner.

Common Mistakes to Avoid

  • Wet potatoes
  • Too thin smash
  • Crowded pan
  • Pre-grated parm
  • Cheese too early

Storing Tips

3 days fridge. Reheat 425°F oven 8 min. No freeze. Boil + smash a day ahead.

Conclusion

That’s how to make garlic parmesan smashed potatoes. Comment your protein pairing, share a photo, subscribe.

FAQs

Best potato? Yukon Gold, red.

Make ahead? Yes, day before.

Air fryer? 380°F 12 min + cheese 4 min.

Not crispy? Wet, cold, crowded.

Vegan? Nutritional yeast.

Other herbs? Rosemary, thyme, chives.

Recipe Card: Garlic Parmesan Smashed Potatoes

Prep: 5 min | Boil: 15 min | Roast: 30 min | Total: 50 min | Serves: 6 | Calories: 340/serving

Ingredients

  • 2 lb baby Yukon Gold or red potatoes + 2 tbsp salt for boil
  • 6 tbsp butter melted + 5 garlic minced + 2 tbsp olive oil + 1 tsp salt + 1/2 tsp pepper + 1 tsp Italian seasoning
  • 3/4 cup grated parmesan + 1/4 cup parsley + lemon zest + flaky salt

Instructions

  1. Boil potatoes in salted water 12–15 min until fork-tender; drain; steam-dry 5 min.
  2. Whisk garlic butter mixture.
  3. Smash potatoes on oiled sheet pan to 1/2 inch thick.
  4. Brush generously with garlic butter into every ruffle.
  5. Roast at 450°F for 20 min, top with parmesan, roast 8–10 more.
  6. Finish with parsley, lemon zest, flaky salt; serve hot.

Nutrition (per serving)

Calories 340 | Protein 9g | Fat 20g | Carbs 32g | Fiber 4g | Calcium 20% DV

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