Description
These Baked Smashed Potatoes with Garlic & Parmesan are a crispy, flavorful side dish perfect for any meal. Baby potatoes are boiled until tender, smashed flat, then generously coated with a rich mixture of olive oil, butter, garlic, and spices before being baked to golden perfection. Finished with Parmesan cheese and fresh parsley, these potatoes offer irresistible crispy edges and a savory taste that pairs beautifully with a variety of dipping sauces.
Ingredients
Scale
Potatoes
- 1 ½ pounds baby potatoes (red or Yukon Gold)
Seasoning & Toppings
- 3 tablespoons olive oil (California Extra Virgin Olive Oil recommended)
- 3 cloves garlic, minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika (optional)
- ¼ cup grated Parmesan cheese
- 2 tablespoons unsalted butter, melted
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Boil the Potatoes: Fill a large pot with water and bring it to a rolling boil. Add a generous pinch of salt, then add the baby potatoes. Cook them for 15 to 20 minutes, or until fork-tender. Drain the potatoes and let them cool slightly.
- Preheat the Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with olive oil to prevent sticking.
- Smash the Potatoes: Place the boiled potatoes on the prepared baking sheet. Using the bottom of a glass, a potato masher, or a fork, gently press each potato down until it flattens to about ½-inch thick. Some potatoes may break apart, which creates delicious crispy edges.
- Season the Potatoes: In a small bowl, combine olive oil, melted butter, minced garlic, salt, pepper, smoked paprika, and oregano. Brush this flavorful mixture generously over each smashed potato. Then sprinkle the grated Parmesan cheese evenly on top.
- Bake the Potatoes: Place the baking sheet in the preheated oven and bake the potatoes for 25 to 30 minutes until they are golden brown and crispy on the edges. For extra crunch, you can turn on the broiler for the last 2 to 3 minutes, but watch carefully to avoid burning.
- Garnish and Serve: Remove the potatoes from the oven, sprinkle with chopped fresh parsley and optional red pepper flakes. Serve hot alongside your favorite dipping sauces such as sour cream, garlic aioli, or spicy sriracha mayo.
Notes
- Use baby red or Yukon Gold potatoes for the best texture.
- Smoked paprika is optional but adds a nice smoky flavor.
- You can substitute unsalted butter with regular butter but reduce added salt slightly.
- For an extra crispy texture, broil the potatoes briefly at the end of baking but monitor closely.
- Serve with various dipping sauces for added flavor variation.
