Crispy Smashed Garlic Parmesan Potatoes
Crispy-edged, fluffy-centered potatoes that deliver maximum comfort in every bite. Small white potatoes are boiled until tender, then smashed flat and roasted until golden with garlic powder and olive oil before being topped with freshly grated parmesan. Perfect as a side dish for weeknight dinners or holiday gatherings, these potatoes offer an irresistible contrast of textures with crispy exteriors and creamy interiors. The garlic and parmesan create a savory flavor profile that pairs beautifully with roasted meats, grilled vegetables, or simple green salads.
Ingredients
- 1 ½ pounds small white potatoesbaby potatoes1:1vegetariangluten-free
similar texture
- 1 ½ tablespoons extra-virgin olive oil
- ½ teaspoon garlic powderfresh minced garlic1/2 tsp powder = 1 clove freshvegetariangluten-free
fresher flavor but may brown
Full guide → - ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup freshly grated parmesan cheesenutritional yeast1/4 cup cheese = 2 tbsp yeastvegandairy-freedairy-free
different flavor profile
Full guide →
Instructions
- 1
Place potatoes in pot and cover with water by one inch, salt the water with about one tablespoon kosher salt
- 2
Bring to boil over medium-high heat and cook until fork-tender
- 3
Drain potatoes in colander and let cool to touch
- 4
Preheat oven to 450°F
- 5
Transfer potatoes to mixing bowl and add oil, garlic powder, salt, and pepper, stir to coat
- 6
Place potatoes on baking sheet and smash with bottom of glass to about 1/2-inch height
- 7
Bake until golden and crispy
- 8
Sprinkle parmesan cheese evenly over top and bake 5 minutes more
- 9
Serve warm, optionally garnished with chopped parsley
Tips
Aim for 1/2-inch thickness when smashing - thinner potatoes get crispier but may break apart more easily.
Let potatoes cool completely before smashing to prevent them from falling apart during handling.
Use small potatoes for best results as they hold together better when smashed and create more surface area for crisping.
Good to Know
Refrigerate leftovers for up to 3 days in covered container
Can boil potatoes up to 1 day ahead, then smash and roast when ready to serve
Serve immediately while hot and crispy for best texture
Common Mistakes
Don't skip cooling time to avoid potatoes breaking apart when smashing
Use enough oil to prevent sticking and ensure crispy edges
Substitutions
Dairy-Free Swaps
different flavor profile
Full guide →Gluten-Free Swaps
similar texture
fresher flavor but may brown
Full guide →FAQ
Can I use different types of potatoes?
Small red or yellow potatoes work well, but avoid russets as they tend to fall apart when smashed.
How long do leftovers keep?
Store in refrigerator for up to 3 days, though they lose crispiness. Reheat in oven to restore some texture.
Can I make these ahead of time?
Boil potatoes up to 1 day ahead, then smash and bake just before serving for best results.