I’m going to be honest with you. I spent years making roasted potatoes, baked potatoes, twice-baked potatoes, and every other potato preparation you can think of before I tried smashing them. And now I’m a little mad at myself for waiting so long. Crispy smashed potatoes with garlic and parmesan are, without exaggeration, the best potato side dish I’ve ever made at home. Someone once described them as the love child of mashed potatoes and French fries, and that’s about as perfect a description as I’ve heard.
The concept is dead simple. You boil small potatoes until they’re tender, smash them flat on a baking sheet, season them with garlic and oil, roast them until they’re shatteringly crispy on the outside, then hit them with a shower of parmesan cheese in the final minutes. The result is a potato that’s creamy and soft in the center with edges that crunch like a chip. They’re the kind of thing that disappears from the sheet pan before dinner even hits the table.
Why This Recipe Works So Well
The magic of smashed potatoes comes down to surface area. When you press a boiled potato flat, all those rough, jagged edges become crispy real estate in the oven. A round potato has one smooth surface sitting on the pan. A smashed potato has dozens of little craggy bits poking up, and every single one of them turns golden and crunchy. More edges mean more crunch, and more crunch means more flavor.
Then you add garlic and parmesan to the equation, and the whole thing goes from great to something your family will request every single week. The garlic brings that savory, aromatic punch, and the parmesan melts into a salty, nutty crust that basically fuses onto the potato. It’s unreasonably good for how little effort it takes.
Picking the Right Potato
This is the first place most people go wrong. You want small potatoes. Baby Yukon Golds are my top pick because they have that buttery, creamy interior that almost tastes like butter even before you add any. Baby red potatoes work great too. Some people use small white potatoes, and those are fine. The key is keeping them small, slightly bigger than a golf ball. If your potatoes are too large, they won’t smash evenly and you’ll end up with thick centers that stay soft while the edges burn.
Yukon Golds sit right in the sweet spot between starchy and waxy. That means you get a crispy exterior with a fluffy center. Fully waxy potatoes will be creamy inside but slightly less crisp on the outside. Russets can work in a pinch, but they tend to fall apart when you smash them. Stick with the baby Yukons if your grocery store carries them. Most do, usually in the 1.5 or 3 pound bags.
The Boil: Don’t Skip the Salt
Put your potatoes in a large pot, cover them with about an inch of cold water, and add a generous tablespoon of kosher salt. This is your one shot to season the potato from the inside out. The skin is on, so the salt in the water is doing all the heavy lifting for interior flavor. Skimp here, and your potatoes will taste flat no matter how much garlic and cheese you pile on top.
Bring the water to a boil over medium-high heat, then cook until the potatoes are fork-tender, about 15 to 20 minutes depending on size. You want a fork to slide in easily but the potato to still hold its shape. Don’t cook them until they’re falling apart or you’ll end up with mashed potato pancakes instead of smashed potatoes.
The Secret Step Everyone Skips
After draining, let the potatoes sit in the colander for at least 5 to 10 minutes. I know, I know. You’re hungry and you want to get these in the oven. But this resting period is what separates okay smashed potatoes from truly crispy ones. The steam escaping from the potatoes during this time dries out the surface. That dry surface is what crisps up beautifully in the hot oven. If you smash them while they’re still dripping wet, all that moisture will steam in the oven and you’ll get soft, floppy potatoes instead of crispy ones.
This is also a good time to preheat your oven. I go with 425°F, though some recipes push it to 450°F. Both work. Higher heat means faster browning but also a higher chance of burning your garlic and cheese. I find 425°F is the sweet spot for most home ovens.
The Smash: Technique Matters
Coat a rimmed baking sheet with a couple tablespoons of olive oil. Don’t use parchment paper here. Pressing the potatoes directly against an oiled baking sheet gives you a crispier bottom than parchment ever will. Space the potatoes out with a good two inches between each one. Crowding the pan traps steam and kills crispiness.
Now grab the bottom of a sturdy glass, a measuring cup, or a potato masher. Press down firmly on each potato until it’s about a quarter to half inch thick. You want it flat enough to get plenty of crispy surface, but you don’t want to obliterate it into crumbs. One firm, steady press usually does it. If a potato breaks into a few pieces, just push them back together. It’ll fuse in the oven. The thinner you go, the crispier the result, but also the more fragile the potato will be.
Garlic and Parmesan: Timing Is Everything
Here’s where a lot of recipes lead you astray. If you put fresh garlic and parmesan on the potatoes before they go into a 425°F oven for 25 to 30 minutes, both will burn. Burned garlic is bitter. Burned parmesan is acrid. Neither is what you want.
There are two good approaches. The first is to use garlic powder during the initial roast (it’s more heat-stable than fresh garlic and still delivers great flavor) and save the parmesan for the last 5 minutes. The second, which I prefer, is a two-stage roasting method. Roast the smashed potatoes with just olive oil, melted butter, salt, and pepper for about 18 to 20 minutes until they start getting golden and crispy around the edges. Pull them out, sprinkle on the fresh minced garlic and grated parmesan, then return them to the oven for another 8 to 10 minutes. The garlic gets fragrant without burning, and the cheese melts into a crispy, golden crust.
If you go the garlic butter route, melt about 3 tablespoons of butter with 3 to 4 cloves of minced garlic and a tablespoon of chopped fresh parsley. Spoon this over each smashed potato during that second stage. The butter bastes the potato while the garlic toasts gently. It smells incredible.
Common Mistakes to Avoid
Crowding the pan is mistake number one. Give each potato room to breathe so hot air circulates around every edge. If you have to use two sheet pans, do it. Rotate them halfway through baking for even browning.
Using too little fat is mistake number two. Don’t be shy with the olive oil. You need enough to coat the bottom of the pan and drizzle generously over each smashed potato. The oil is what makes the outside crisp up. Without it, you get dried-out potatoes instead of crunchy ones.
Microwaving leftovers is mistake number three. The microwave will turn your crispy potatoes into sad, soggy pucks. Always reheat in the oven at 400°F for 10 to 12 minutes or in an air fryer at 375°F for about 8 minutes. They’ll crisp right back up.
Variations and Serving Ideas
The basic garlic parmesan version is perfect on its own, but you can dress these up easily. Add a pinch of red pepper flakes before the second bake for some heat. Throw on some fresh rosemary or thyme with the garlic. Swap parmesan for pecorino or even sharp cheddar if that’s what you have. For a loaded version, top the finished potatoes with sour cream, crumbled bacon, and chopped green onions. They become a full appetizer at that point.
These potatoes pair with just about anything. They’re incredible next to a roast chicken, grilled steak, pan-seared salmon, or even just a fried egg on top for a lazy dinner. A dipping sauce takes them to another level. Garlic aioli, chipotle mayo, or even just a squeeze of lemon and a sprinkle of flaky sea salt.
A Make-Ahead Dinner Party Trick
Here’s something worth knowing if you’re cooking for company. You can boil the potatoes ahead of time and keep them in the fridge for up to a day. When you’re ready, just smash them on the oiled pan and roast. You can even do the first stage of roasting, pull them out, and hold them at room temperature for up to an hour. Then add the garlic and parmesan and finish them with a final 5 to 7 minutes in the oven right before serving. Hot, crispy, cheesy potatoes with zero stress.
Leftovers will keep in an airtight container in the fridge for about 4 days. I don’t recommend freezing them. The freeze-thaw cycle introduces too much moisture, and you lose all that crispiness you worked so hard to get.
Crispy Smashed Potatoes With Garlic and Parmesan
Course: Side DishCuisine: American4
servings15
minutes45
minutes320
kcalBoiled potatoes smashed flat, roasted until shatteringly crispy, then topped with garlic butter and melted parmesan cheese. The best potato side dish you’ll ever make.
Ingredients
1.5 pounds baby Yukon Gold potatoes
1 tablespoon kosher salt (for boiling water)
3 tablespoons olive oil, divided
3 tablespoons unsalted butter, melted
3 to 4 cloves garlic, minced
1/2 cup freshly grated parmesan cheese
1 tablespoon fresh parsley, chopped
1/2 teaspoon black pepper
1/2 teaspoon flaky sea salt (for finishing)
Directions
- Place potatoes in a large pot and cover with cold water by about 1 inch. Add 1 tablespoon of kosher salt. Bring to a boil over medium-high heat, then cook for 15 to 20 minutes until the potatoes are fork-tender but still holding their shape.
- Drain the potatoes and let them sit in the colander for 5 to 10 minutes. This dries out the surface and is essential for getting crispy results in the oven. While they rest, preheat the oven to 425°F.
- Coat a large rimmed baking sheet with 2 tablespoons of olive oil. Place the potatoes on the sheet with at least 2 inches of space between each one. Using the bottom of a sturdy glass or measuring cup, press each potato firmly until it is about 1/4 to 1/2 inch thick.
- Drizzle the remaining 1 tablespoon of olive oil over the smashed potatoes. Season with black pepper and a light pinch of salt. Roast for 18 to 20 minutes until the edges start turning golden and crispy.
- While the potatoes roast, stir together the melted butter, minced garlic, and chopped parsley in a small bowl.
- Remove the baking sheet from the oven. Spoon the garlic butter mixture evenly over each potato, making sure some gets into the crevices and edges.
- Sprinkle the grated parmesan cheese evenly over all the potatoes. Return the baking sheet to the oven and roast for another 8 to 10 minutes, until the cheese is melted and golden and the potato edges are deeply crispy.
- Remove from the oven, sprinkle with flaky sea salt and extra parsley if desired, and serve immediately while still hot and crispy.
Notes
- Do not use parchment paper on the baking sheet. Pressing the potatoes directly against the oiled pan gives a much crispier bottom.
- Add the garlic and parmesan during the second stage of roasting (after the first 18 to 20 minutes) to prevent burning. Fresh garlic and parmesan will turn bitter if exposed to high heat for the full roasting time.
- Reheat leftovers in the oven at 400°F for 10 to 12 minutes or in an air fryer at 375°F for 8 minutes. Never microwave, as it will make them soggy.
Frequently Asked Questions
Q: Can I use a different type of potato?
A: Baby red potatoes work well and give a slightly creamier interior. Avoid russets if you can, since they tend to crumble apart when you smash them. Yukon Golds are the gold standard (pun intended) for the best balance of crispy outside and fluffy inside.
Q: Can I make these in an air fryer instead of the oven?
A: Yes. After boiling and draining, air fry the whole potatoes at 400°F for about 12 to 15 minutes to dry them out a bit, then smash them on a cutting board, arrange them in a single layer in the air fryer basket, and cook at 400°F for another 10 minutes. Add garlic butter and parmesan in the last 2 to 3 minutes. You may need to work in batches.
Q: Why did my potatoes fall apart when I smashed them?
A: They were probably overcooked during the boiling stage. You want them fork-tender, not falling-apart soft. Also, try using a single firm press rather than multiple presses. If a few pieces break off, just push them back toward the center. They’ll hold together once they crisp up.
Q: Can I prep these ahead of time for a dinner party?
A: Absolutely. Boil the potatoes up to a day ahead and store them in the fridge. You can also do the first stage of roasting, let them cool, and hold them for about an hour. When guests arrive, just add the garlic, parmesan, and finish with the second bake. They’ll come out hot and crispy right when you need them.
