Easy Kid-Approved Crispy Smashed Potatoes with Garlic Parmesan
These crispy smashed potatoes with garlic and Parmesan are a family-friendly side dish that’s quick, easy, and packed with flavor. Perfect for busy weeknights, they feature a crunchy exterior and fluffy interior, made with simple ingredients.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Cuisine: American
Ingredients
Scale
- 2 pounds baby potatoes or small Yukon Gold potatoes
- 2 tablespoons kosher salt (for boiling water)
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 cup freshly grated Parmesan cheese
- 1/4 teaspoon black pepper
- 2 tablespoons unsalted butter, melted
- Optional: 2 tablespoons chopped fresh parsley
- Optional: 1/4 teaspoon red pepper flakes
Instructions
- Preheat your oven to 425°F (220°C). Place your baking sheet inside while it preheats.
- Place the 2 pounds of baby potatoes in a large pot and cover with cold water by about 2 inches. Add 2 tablespoons of kosher salt. Bring to a boil over high heat, then reduce to a simmer. Cook for 15 to 20 minutes, until fork-tender.
- Drain the potatoes in a colander and let them sit for 2 to 3 minutes to steam off excess moisture. Pat them dry with a clean kitchen towel.
- Transfer the dried potatoes to the preheated baking sheet. Space them out evenly. Using a potato masher or flat-bottomed glass, press down gently on each potato until it flattens to about 1/2-inch thick.
- In a small mixing bowl, combine the 3 tablespoons olive oil, 4 minced garlic cloves, and 1/4 teaspoon black pepper. Stir together. Brush or drizzle this mixture evenly over the smashed potatoes.
- Roast for 20 minutes on the middle rack.
- After 20 minutes, remove the baking sheet from the oven. Drizzle the melted butter over the potatoes, then sprinkle the 1/2 cup grated Parmesan evenly over the tops. Return to the oven for another 5 to 7 minutes, until the cheese is melted, bubbly, and starting to brown.
- Let the potatoes rest on the baking sheet for 2 minutes. Transfer to a serving platter and sprinkle with fresh parsley if desired. Serve immediately.
Notes
Don’t skip drying the potatoes after boiling—wet potatoes won’t crisp. Smash to about 1/2-inch thick for best texture. Add Parmesan during the last 5-7 minutes to prevent burning. For dairy-free, use nutritional yeast and plant-based butter. For air fryer: after boiling and smashing, cook at 400°F for 12 minutes, then add cheese and butter and cook 3 more minutes.
Nutrition
- Serving Size: 1 serving (about 1/4
- Calories: 285
- Sugar: 2
- Sodium: 520
- Fat: 16
- Saturated Fat: 6
- Carbohydrates: 30
- Fiber: 3
- Protein: 8
Keywords: crispy smashed potatoes, garlic parmesan potatoes, easy side dish, kid-friendly, baby potatoes, roasted potatoes