Crispy Garlic Butter Parmesan Smashed Potatoes Recipe

There’s something incredibly comforting about crispy garlic butter parmesan smashed potatoes. Whether you’re serving them as a crowd-pleasing appetizer or a side dish, these golden bites are packed with buttery garlic flavor and a crunchy parmesan crust that’s simply irresistible. Once you try this recipe, you’ll find yourself making smashed potatoes a regular in your kitchen.

this Recipe

These smashed potatoes are easy to prepare, taking just about 40 minutes, and the results are always a hit. I’m excited to share my perfected recipe so you can enjoy crispy, cheesy goodness with minimal effort.

Why You’ll Love This Recipe

• Super crispy on the outside, tender and fluffy on the inside.
• Loaded with rich garlic butter and parmesan cheese flavors.
• Quick and easy to make in just 40 minutes.
• Perfect appetizer or side dish for any occasion.
• Uses simple, pantry-friendly ingredients.

Ingredients

Gather these ingredients to create the perfect crispy garlic butter parmesan smashed potatoes.

• 1.5 pounds baby Yukon Gold potatoes
• 4 tablespoons unsalted butter, melted
• 3 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 1 tablespoon olive oil
• 1 teaspoon salt, divided
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon chopped fresh parsley (optional, for garnish)

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Servings: 4
• Calories: Approximately 220 per serving

How to Make Crispy Garlic Butter Parmesan Smashed Potatoes

1. Preheat your oven to 450°F and line a baking sheet with parchment paper or a silicone mat for easy cleanup.
2. Wash the baby Yukon Gold potatoes thoroughly. Place them in a large pot and cover with salted water. Bring to a boil and cook until tender, about 15-20 minutes, easily pierced with a fork.
3. Drain the potatoes and let them cool slightly so you can handle them. Transfer to the prepared baking sheet, spacing them evenly.
4. Use a potato masher or the bottom of a sturdy glass to gently smash each potato until about 1/2-inch thick but still in one piece.
5. In a small bowl, combine the melted butter, minced garlic, olive oil, 1/2 teaspoon salt, and black pepper. Brush this garlic butter mixture generously over each smashed potato.
6. Sprinkle grated Parmesan cheese evenly over the potatoes, making sure each one gets a good layer.
7. Bake in the preheated oven for 20-25 minutes, or until the edges turn golden brown and crispy, and the cheese is melted and slightly browned.
8. Remove from the oven and sprinkle with chopped fresh parsley if desired. Serve immediately while warm and crispy.

Tips for the Best Results

• Use Yukon Gold or red baby potatoes for the best texture and flavor.
• Don’t over-smash the potatoes; keep them thick enough to hold together.
• For extra crispiness, sprinkle a little extra Parmesan around the edges before baking.
• Make sure your oven is fully preheated to 450°F for a perfectly crispy finish.
• If you like more garlic flavor, add a little garlic powder to the parmesan topping.

Storage and Reheating

Store leftover smashed potatoes in an airtight container in the refrigerator for up to 3 days. To freeze, place them on a baking sheet first to freeze individually, then transfer to a freezer bag for up to 2 months.

Reheat refrigerated or frozen smashed potatoes in a preheated oven at 400°F for 10-15 minutes until warmed through and crispy again. Avoid microwaving to maintain crispiness.

Frequently Asked Questions

Can I use other types of potatoes?

Yes, baby red potatoes or fingerlings also work well but Yukon Gold provides the best balance of creamy interior and crispy exterior. Avoid russet potatoes as they might be too starchy and dry.

Can I make these dairy-free?

Absolutely! Substitute the butter with a plant-based margarine or olive oil and use a dairy-free parmesan alternative or nutritional yeast for a cheesy flavor.

How do I make these ahead of time?

You can boil and smash the potatoes a day ahead, then assemble and bake right before serving. Keep the smashed potatoes covered in the fridge until ready to bake.

Can I add herbs or spices?

Definitely! Fresh rosemary, thyme, or smoked paprika make great additions to the garlic butter mixture for extra depth of flavor.