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These Crispy Garlic Butter Parmesan Smashed Potatoes are going to be your next favorite potato side. Crispy on the outside, fluffy on the inside and packed with cheesy, garlicky flavors, these potatoes are on the top of my list of favorite sides- right up there with my Crispy Garlic Baked Potato Wedges.
If you’ve never tried smashed potatoes before, then you’ve got to try them at least once in your life! If you love the texture but want to try something lighter and simpler, check out my Crispy Greek Lemon Smashed Potatoes.
These are a superb side dish, but can also be enjoyed as a main dish on days when you’re just craving for something carby and comforting. We may have sat with the entire tray between us on the floor, dipping them in tomato sauce or sour cream, with an extra sprinkling of salt because we like to live our lives on the edge.
Why this Recipe Works
Fluffy and soft on the inside with a buttery crispy outside, smothered in garlic butter and parmesan cheese- these potatoes pack in ALL things delicious. Much like buttery and garlicky French fries or crispy hot chips. With an unbeatable crunch all over, it’s those crispy edges that send you over the edge, you’ll never think about regular Roasted Potatoes again.
Plus, you can customize these too. I actually topped some of them with an avocado crema and lots of bacon to make my Cheesy Bacon Smashed Potatoes and were truly addicting!
What Goes into this Recipe
- Potatoes: Choose small Yukon Gold or Carisma potatoes for the best texture. I love the idea of using a mix of red, yellow and purple potatoes to make the dish look more interesting.
- Garlic: Minced, fresh garlic. For that pungent, savory kick.
- Parmesan cheese: For that savory, nutty flavor.
- Seasonings: I kept it simple and used just some salt and pepper. You can use other seasonings of your choice too.
- Butter + olive oil: To get that crispy, crunchy texture.
- Parsley: Chopped fresh, for the garlic butter.
Note: please see recipe card at the bottom for list of full ingredients and measurements
How To Make
- Prep time: To make these crispy garlic butter Parmesan smashed potatoes, start by preheating your oven to the broil setting over medium high heat- approximately 200°C. You’ll also need to lightly grease your baking sheet with cooking oil.
- Boil potatoes: Add the potatoes to a pot of water with lots of salt. Bring this to a boil, cover and cook for about 30-35 minutes or until the potatoes are fork tender. Drain well.
- Flatten potatoes: Arrange the boiled potatoes on the prepared baking sheet and smash using a potato masher, until they’re flat.
- Make butter garlic sauce: Combine melted butter, garlic and parsley in a small bowl. Pour the sauce over all the potatoes and season with salt and pepper.
- Broil potatoes: Pop the sheet in the preheated oven and broil for 10-12 minutes or until light golden brown. Remove from the oven, sprinkle Parmesan cheese and pop it back in for another minute or two, till the cheese melts.
- Garnish and serve: Garnish with some extra chopped parsley and a sprinkle of salt and pepper and serve.
I love making these crispy garlic butter Parmesan smashed potatoes as a side with my One Pan Lemon Garlic Baked Salmon + Asparagus or my favorite Honey Garlic Salmon.
You can also team up these crispy potatoes with a dip or a sauce- I personally love serving it with my Garlic Avocado Aioli.
Recipe FAQ’s
You absolutely can! Parmesan and potatoes go really well together, but you can totally try using cheeses like Mozzarella, Fontina, Colby Jack and Pecorino cheese too.
Try to be gentle while you smash the potatoes and don’t press too hard down in the center of the potatoes, or they’ll end up breaking apart.
I wouldn’t recommend freezing these. The whole process of freezing, thawing and reheating will actually create a lot of moisture and you won’t get those perfect crispy potatoes you’re looking for.
Watch Them Being Made
Crispy Garlic Butter Parmesan Smashed Potatoes
Ingredients
- 2 lbs potatoes Yukon Gold or Carisma
- 1 spray olive oil
- 3 tablespoons melted butter
- 4 cloves garlic crushed
- 1 tablespoon fresh parsley chopped
- 1 pinch salt to taste
- 1 pinch pepper to taste
- 2 tablespoons parmesan Cheese
Instructions
- Pre-heat your oven to broil (or grill) settings to medium-high heat (about 200°C | 400°F).
- Place potatoes in a large pot of salted water. Bring to the boil; cook, covered for 30-35 minutes or until just fork-tender. Drain well.
- Lightly grease a large baking sheet or tray with cooking oil spray. Arrange potatoes onto the sheet and use a potato masher to LIGHTLY flatten the potatoes in one piece (not too hard or they will end up mashed).
- Mix together the butter, garlic and parsley. Pour the mixture over each potato. Sprinkle with salt and pepper and lightly spray with olive oil spray.
- Broil (or grill) until they are golden and crispy (about 10-15 minutes). Remove from oven, sprinkle over the parmesan cheese and return to the oven until the cheese is melted.
- To serve, season with a little extra salt and parsley, and serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Making these again. Husband loves these potatoes. Thank you for sharing!
Thank you so much Idalia! I’m glad to hear that both of you enjoyed it
Made this with your juicy chicken breast…mmmmm good! My daughter said I should make these potatoes all the time. Chicken was juicy, too. Thanks for sharing!!
Our new favorite!
I was looking for something to do with leftover roast pork and saw this was listed as a potential side. I’m sitting down to it now, YUM!! Hubby professes not to be a fan of ‘Jacket potatoes’ but there’s not a morsel left on his plate. I’m not a massive fan of Parmesan so used mature cheddar. This recipe, like s many on your site, is adaptable and still amazing. Delicious as always Karina!