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You are here: Home / Recipes / Crispy Garlic Butter Parmesan Smashed Potatoes

By Karina 83 Comments Filed Under: Recipes

Crispy Garlic Butter Parmesan Smashed Potatoes

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These Crispy Garlic Butter Parmesan Smashed Potatoes are the most delicious side dish, right up there with wedges and mashed potatoes.

If you’ve never tried smashed potatoes before, then you’ve got to try them at least once in your life! It’s a guarantee they’ll be making a regular appearance at house. Especially THESE Garlic Butter Parmesan Smashed Potatoes! And if that’s the case, I’m coming!

Crispy Garlic Butter Parmesan Smashed Potatoes are fluffy on the inside and crispy on the outside, smothered in garlic butter and melted parmesan cheese! Much like buttery and garlicky French fries or crispy hot chips. | http://cafedelites.com
Smashed Potatoes

Fluffy and soft on the inside with a buttery crispy outside, smothered in garlic butter and parmesan cheese! 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, never asking for regular baked or roasted potatoes again.

The crispy crunch lies in all of those ridges on top! Don’t even worry about pressing them down pretty and flat.

Crispy Garlic Butter Parmesan Smashed Potatoes with crispy edges that will send you over the edge! | http://cafedelites.com

Really, these can be either a side dish OR a main. We may have sat with the entire tray between us on the floor midst an emotionally charged This Is Us marathon, dipping them in tomato sauce or sour cream, with an extra sprinkling of salt because we like to live our lives on the edge.

Garlic Butter Parmesan Smashed Potatoes are so easy to make, I swear, hand over heart.

  • BOIL
  • SMASH
  • DRIZZLE
  • BAKE

How To Make Smashed Potatoes | cafedelites.com

Other flavors

You could swap out the parsley in the recipe for rosemary or thyme, or add them all in. I’ve also tried them with Lemon Oregano flavours AND I’ve even loaded some others with cheese and bacon.

However, once you sprinkle these with parmesan cheese and a little extra salt (because potatoes + salt = bliss), there’s no doubt in my mind you’ll go back for seconds. Thirds. Maybe even fifths.

Crispy Garlic Butter Parmesan Smashed Potatoes | http://cafedelites.comOven Baked Easy Crispy Garlic Butter Parmesan Smashed Potatoes | http://cafedelites.com
Mind blown crispiness. TRY THEM!

Crispy Garlic Butter Parmesan Smashed Potatoes are just like buttery and garlicky French fries or crispy hot chips. | http://cafedelites.com

When we decided to act like normal human beings, they were our side dish to that One Pan Lemon Garlic Baked Salmon + Asparagus!

WATCH HOW WE MAKE SMASHED POTATOES RIGHT HERE!


Crispy Garlic Butter Parmesan Smashed Potatoes

Crispy Garlic Butter Parmesan Smashed Potatoes are fluffy on the inside and crispy on the outside, smothered in garlic butter and melted parmesan cheese! Much like buttery and garlicky French fries or crispy hot chips. Those crispy edges that send you over the edge!
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Prep: 10 mins
Cook: 50 mins
Total: 1 hr
Serves: 8 people (as a side)

Ingredients

  • 2 lbs | 1kg potatoes Yukon Gold or Carisma
  • A light spray of olive oil
  • 3 tablespoons melted butter
  • 4 cloves garlic , crushed
  • 1 tablespoon fresh chopped parsley
  • Kosher Salt and Black 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.

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Reader Interactions

Comments

  1. Lydia says

    August 26, 2022 at 1:32 am

    5 stars
    First time making Smashed potatoes & OMG these are to die for!! Your recipes are always SO GOOD! So when I found these on your website, I HAD to make them, & was not disappointed. SO SO GOOD! Potatoes, butter, & garlic… is the key to my heart lol

    Reply
  2. Lydia says

    July 29, 2022 at 7:27 am

    5 stars
    You are literally my Go-To website for recipes! You have so many to choose from & each one I’ve tried, I am just in Awe! Thank you again for your wonderful recipes! Love what you create! (:

    Reply
  3. Jan says

    May 11, 2020 at 9:40 am

    5 stars
    Made these tonight and they were a huge hit with the whole family. I will be making these many times in the future!

    Reply
  4. Janelle says

    April 28, 2020 at 2:14 am

    5 stars
    These are absolutely delicious, great recipe! I’ve made them multiple times, but using the air fryer. I used the same temp,400, and cooking time 10-15 mins. Plus an extra 2 mins after adding the parm cheese. I occassionally add an extra drizzle of the garlic butter when they are done.

    Reply
  5. kristin says

    March 06, 2020 at 2:45 pm

    5 stars
    These are so incredible. Also, that tactile feedback when you smash the potatoes is so rewarding. Haha! Thank you for the recipe!

    Reply
  6. Tia Alexander says

    February 06, 2020 at 10:48 am

    Wow! I knew these were going to be good because who doesn’t love potatoes? But I loved these so much I can’t wait to make them again. I need to get a proper smashing device because I kind of made a mess but the flavors were spot on.

    Reply
    • Jess says

      March 03, 2020 at 10:02 am

      5 stars
      We really enjoyed these potatoes. They were really flavorful and lighter than I expected they would be. I tossed them into boiling water as I prepped dinner (3 separate dinners bc, well, kids) and put them into the oven right as I put steaks on the grill. Fab. The instructions were spot on.

      Reply
  7. Nick D Richardson says

    August 19, 2019 at 10:55 am

    5 stars
    This recipe was amazing and very tasty! I will say the broiler burned my garlic mixture. Follow the instructions but only broil for probably about 2min. I ruined my cookie sheet but those potatoes were still amazing!

    Reply
    • Lorraine says

      April 13, 2020 at 5:43 am

      5 stars
      I didn’t have Parmesan cheese so I used butter, garlic powder, salt, white pepper and dried rosemary. Delish 😋. This recipe is so easy to make and doesn’t require deep frying. Yay!

      Reply
  8. Kathy Perkins says

    June 23, 2019 at 10:11 am

    5 stars
    Made per recipe specs. Everyone loved them. My sone was grabbing and popping in his mouth each time he walked by – funny. Everyone wanted more parm, so will probably add more next time. I added chopped up spring onion and green pepper on mine with some ranch dressing. These will be on regular rotation in our house. Thanks for the recipe.

    Reply
  9. Danielle says

    October 23, 2018 at 12:08 pm

    5 stars
    I made these tonight. My mother-in-law that is visiting got seconds and said it was the best dinner she’d had in awhile! Awesome compliment! I did save some time by buying the little potatoes that come in the steamable bags. Still turned out great. Thank you!

    Reply
    • Karina says

      October 24, 2018 at 7:33 pm

      YAY! Way to go with the mother in law! I am so glad she loved it too! XO

      Reply
  10. Ivory says

    August 25, 2018 at 1:43 pm

    5 stars
    You are amazing, because this dish to, will be on our table Sunday. I love your rescipes. Thanks!

    Reply
  11. Megan says

    August 24, 2018 at 9:00 am

    Made this tonight for dinner, I used a whole stick of butter with Italian seasoning, chives, added some bacon and shredded parmesan cheese. It was soon good

    Reply
  12. Mandy says

    July 28, 2018 at 4:00 am

    I have never broiled anything above a minute and a half without it starting to burn and setting off all the smoke alarms. Is that just my crazy oven? Might they still be crispy if I baked them at a high heat instead of broiling? Don’t want to ruin them 🙁

    Reply
    • Karina says

      July 28, 2018 at 7:46 am

      OH wow! I am not sure! I have never heard of that. It could be your oven or it may just need to be cleaned if there is a cleaning feature. Hope that it can be fixed soon.

      Reply
    • Sally says

      January 11, 2019 at 11:59 am

      I agree! The broil setting on my oven is HOT like 500F hot. Just set your oven to 400 to cook them and then do a couple min broil at the end to make them crispy.

      I’ve been never heard of cooking something on broil for very long. ?

      Reply
    • Peggy says

      January 14, 2019 at 8:00 am

      5 stars
      Do you have your oven door cracked open? The first stop on the oven is broil mode. Broiling just keeps getting hotter, it doesn’t keep the oven at a certain temp so food will burn quicker, therefore the need to keep it cracked open. Hope thats all it is. Mine used to burn quickly too. My current oven has a broil HI and LO so I can broil things longer without burning because I tend to look away when I shouldn’t

      Reply
      • Worricow says

        June 19, 2019 at 2:39 pm

        OMG, read your manual for the oven. Unless the oven is ancient, do not crack the oven door.

        Huge no no

        Reply
        • Dianne W says

          June 08, 2020 at 3:43 am

          Why would it be a huge no-no to crack the oven door while broiling? I’ve never heard of NOT cracking it. My oven is 5 years old. Is that ancient? LOL. Call me old fashioned (I’m 67) but I’ve been cooking since I was 15 and I know what works and what doesn’t. Shutting the door is asking for trouble methinks.

          Reply
  13. Charles Cook says

    June 28, 2018 at 10:49 am

    Karina
    Great recipe , you have taken me outside of the box, boiled baked, or mashed.
    They are a new favourite
    Thanks again for sharing your expertise
    Regards
    Charles Cook

    Reply
  14. Kris says

    June 14, 2018 at 7:08 am

    Hi! Where is the recipe?!

    Reply
    • Karina says

      June 14, 2018 at 7:49 am

      Hi! I’m so sorry about this. It seems to be a technical issue on mobile only and we are working on it right now. The recipes are on desktop if you need them urgently! Hopefully we will have all recipes up again soon! Thank you for your patience! Karina X

      Reply
  15. Christy says

    June 14, 2018 at 5:24 am

    I can’t see the recipe for these anymore! These were delicious when I made them and quite a hit! Am I doing something wron? I subscribed to the website too. Help! Thanks!

    Reply
    • Karina says

      June 14, 2018 at 1:16 pm

      Hi Christy, thank you for your comment! We had a frustrating technical issue that has just now been resolved and all recipes are showing once again. I’m so sorry for the inconvenience this has caused. If you need any further help, please email us and we will assist you in any way we can. Thank you for your patience! XOXO

      Reply
  16. Cathyann says

    June 02, 2018 at 9:37 pm

    5 stars
    I made this recipe with a bag of tiny multicolored potatoes and added a small amount of olive tapenade I had in the fridge to about half of them rather than cheese – they were all delicious!

    Reply
    • Karina says

      June 03, 2018 at 12:17 pm

      MMM! That sounds delicious! Thanks so much for sharing!

      Reply
  17. EARL DIVER WEAVER says

    March 13, 2018 at 5:30 am

    5 stars
    I USE A LOT OF YOUR RECIPES AND LOVE THEM – THIS OLD NAVY DIVER LOVES TO COOK – ESPECIALLY IN A CROCK POT – THANKS YOU SO MUCH !

    Reply
  18. Sherry Corbett says

    February 27, 2018 at 3:53 pm

    Have you tried it with sweet potatoes ?

    Reply
    • Karina says

      February 27, 2018 at 4:12 pm

      Yes! Here is the recipe https://cafedelites.com/garlic-butter-smashed-sweet-potatoes-with-parmesan

      Reply
  19. Patty says

    February 26, 2018 at 1:15 am

    5 stars
    Delicious! I made these for a family get together and they were a hit. Easy side dish!

    Reply
    • Karina says

      February 26, 2018 at 3:49 am

      That is perfect! I am glad everyone loved them! Thanks so much for sharing!

      Reply
  20. Jessica says

    February 16, 2018 at 4:23 pm

    5 stars
    Yummy!! i will try this Parmesan smashed potatoes. thanks for sharing

    Reply
  21. Harry Thomas says

    February 16, 2018 at 10:49 am

    5 stars
    This looks like one of those dishes that there’s seemingly never enough of because it goes down so well!

    Reply
    • Karina says

      February 18, 2018 at 9:37 am

      hah! Totally! It is a keeper!

      Reply
  22. Sascha says

    February 15, 2018 at 9:28 pm

    5 stars
    I’ve never tried smashed potatoes and I have to say these are the best spuds I’ve ever had! We enjoyed ours with your roast chicken. Thank you!

    Reply
    • Karina says

      February 16, 2018 at 7:35 am

      YUM! That sounds delicious! Thanks so much for sharing with me! I am glad that they turned out for you.

      Reply
  23. Tymeron Smith says

    February 05, 2018 at 7:10 pm

    Either way would be great! I use a metal potatoes masher that is wide. I think they will still taste the same as long as there are waves in the potatoes for the sauce to drizzle in and bake evenly in the oven. Hope that helps! Anything will be great!

    Reply
  24. Cherie says

    January 31, 2018 at 5:04 am

    For the grated parmesan cheese, should you use grated (ie green kraft container) or the shredded kind available in the dairy section?

    Reply
    • Karina says

      January 31, 2018 at 8:51 am

      Definitely the shredded kind Cherie!

      Reply
  25. Bec says

    January 07, 2018 at 8:27 pm

    5 stars
    This is the best potato recipe I’ve ever stumble down upon, and is definitely worth the extra effort. The flavours mix together perfectly, and they’re a perfect side dish to a good steak.

    Reply
  26. Jenny says

    December 08, 2017 at 7:15 am

    Hi, sorry if this has been asked. Are the potatoes regular size or the smaller ones? Just want to get this right…looks amazing! Thank you

    Reply
    • Karina says

      December 08, 2017 at 8:11 am

      Hi Jenny! These are regular sized 🙂

      Reply
  27. Kathy says

    December 05, 2017 at 4:56 am

    Greetings,
    How many people did you serve with this recipe? I think I will do these for Christmas dinner alongside Beef Tenderloin
    Thanks

    Reply
    • Karina says

      December 05, 2017 at 8:08 pm

      HI KATHY 🙂 You can serve 4-8 people, depending on how many each person eats. This recipe makes 8 smashed potatoes 🙂

      Reply
  28. Celine says

    November 15, 2017 at 2:16 am

    Hi Karina,
    Do I cook these potato with the skin on or without? Thanks.

    Reply
    • Karina says

      November 17, 2017 at 7:43 pm

      Hi Celine! I cook them with skin, but without is fine too. Personally, I prefer them with skin.

      Reply
  29. Phedencia says

    October 27, 2017 at 1:23 pm

    So do I broil on high or low?

    Reply
    • Karina says

      October 27, 2017 at 2:02 pm

      Please see Step 1: medium-high heat.

      Reply
  30. Nicole says

    September 25, 2017 at 1:21 pm

    5 stars
    Just made this tonight and everyone loved them. I used red potatoes, awesome flavor! I could eat them every day!

    Reply
  31. Elizabeth says

    August 27, 2017 at 9:14 am

    5 stars
    Made these tonight and I used red potatoes and didn’t broil them. Big mistake. Going to have them again tomorrow and will definitely broil them tomorrow.

    Reply
  32. Carol Bales says

    August 01, 2017 at 12:10 am

    5 stars
    These are amazing. I loved them! I used this recipe with red potatoes and rosemary. The pictures don’t disappoint; it is as delicious as you think it will be, and also really fun, and easy to make. Will do this again, soon.

    Reply
  33. Gretchen says

    July 20, 2017 at 2:08 am

    5 stars
    Absolutely amazing! We made it with grassed kerrigold butter and it was crispy on outside and baked on inside… I smashed them out to make sure they were extra crispy

    Reply
  34. Luciana says

    July 03, 2017 at 8:21 pm

    5 stars
    DELICIOUS!!! Will definitely be making again.

    Reply
  35. Mary Kaye says

    June 23, 2017 at 1:08 am

    I love this recipe. This is now my go to for potatoes. I speed up the process. By microwaving the potatoes. Some days I use fresh rosemary.

    Reply
  36. Bonnie says

    December 28, 2016 at 2:17 pm

    5 stars
    This year we did something totally untrational for Christmas (for our family anyway). We bbq’d tri tip. I made these little beauties and EVERYone loved them! My gosh. They were loaded with flavor and the individual serving size really helped some of us stay on tract with our starch limit….for the most part;)
    Only change-up I made was I minced about 5 garlic cloves & mixed them with the butter and parsley.
    I DID make 6 more tonight for just my husband & I 🙂
    Thank you!

    Reply
  37. Katie McKee says

    December 22, 2016 at 5:50 am

    5 stars
    How many servings are in this recipe?

    Reply
  38. Becca says

    December 20, 2016 at 2:46 am

    These sound delish! Going to try tonight. Can russetts be used? Thanks!

    Reply
    • Karina says

      December 23, 2016 at 2:56 am

      Hi Becca. Yes definitely!

      Reply
  39. Mel says

    December 09, 2016 at 9:10 am

    5 stars
    I noticed your pics don’t show any skin on top, do you fluff them or spread them open?

    Reply
    • Karina says

      December 09, 2016 at 10:06 am

      Hi Mel, I just smash them on the tray with the potato masher and they spread on their own 🙂

      Reply
  40. Kara says

    November 04, 2016 at 1:55 am

    I can’t wait to make these! They look delicious! I was wondering if you think it’d be okay to peel the potatoes? My kiddos will not eat potatoes with peel. 🙁 Thanks for any suggestions!

    Reply
  41. Denise says

    October 29, 2016 at 4:59 am

    Can you use russet potatoes?

    Reply
  42. Susan says

    October 07, 2016 at 1:11 am

    Would love to make these instead of mashed potatoes for Thanksgiving, but wondering if turkey gravy would taste good on them. For those of you who made them, what do you think?

    Reply
    • Karina says

      October 07, 2016 at 4:05 am

      Susan yes! Yum!

      Reply
  43. Amy Trefry says

    September 25, 2016 at 9:04 pm

    5 stars
    These look fantastic! Do you think a cheese-less version could be done with Nutritional Yeast?

    Reply
    • Karina says

      September 26, 2016 at 6:14 pm

      Hi Amy. You can try it!

      Reply
  44. Jill wing says

    September 23, 2016 at 5:53 am

    Hi.how close do I put the potatoes to the broiler when cooking? Thanks, Jill.

    Reply
  45. Caroline says

    September 21, 2016 at 5:55 am

    5 stars
    It’s my new biggest hit with the kids. So delicious !!!

    Reply
  46. Kate says

    September 17, 2016 at 5:38 pm

    5 stars
    I’ve made these 4 times now and every time I have to stop myself from stashing some before they get to the table so I can eat some without having to share!

    Absolutely delicious and so simple, thanks 🙂

    Reply
    • Karina says

      September 19, 2016 at 7:11 am

      Aw Kate, hahaha I understand exactly what you mean!

      Reply
  47. Blair says

    June 21, 2016 at 9:46 am

    I’m going to ask a question to which the answer MAY seem obvious, but I want to be sure: When making these with the one pan lemon garlic baked salmon and asparagus, they are in a separate pan, yes? These call for 15 minutes, and the salmon calls for 8, so it seems it would have to be that way. Thanks!

    Reply
    • Karina says

      June 21, 2016 at 9:47 am

      Hi Blair! Yes exactly!

      Reply
  48. Ann says

    June 18, 2016 at 11:56 pm

    Love your recipe, going to make it tonight with the salmon. Tummy is rumbling already ?

    Reply
  49. Brenda says

    May 01, 2016 at 8:18 am

    So do you chop the garlic ? Otherwise, how do you spoon over the potatoes?

    Reply
    • Karina says

      May 01, 2016 at 9:20 am

      Yes Brenda. Please note in the ingredients list: ‘4 cloves garlic, crushed’

      Reply
  50. Brenda says

    April 17, 2016 at 7:08 am

    Made these and loved them
    Great way to have potatoes ❤

    Reply
  51. Alicia says

    April 07, 2016 at 12:10 pm

    Hello, I am thinking about making these delicious looking potatoes for an upcoming dinner party we are hosting, but am wondering if they could be made in advance? Or made in advance up to a certain step? Do they reheat well? Thanks for any advice!

    Reply
    • Karina says

      April 07, 2016 at 6:58 pm

      Hi Alicia! They do reheat fine, but they lose their outer crispness when reheating! In this case I’d suggest pre-boiling them and flattening them with the masher when still warm; covering when cooled and refrigerating until you need them. You could also prepare the butter and store it until your dinner party. From there they should only take around 20 minutes to cook!

      Reply
  52. Wendy says

    March 20, 2016 at 2:08 pm

    5 stars
    The problem with these is that I know I would want to eat the whole pan myself!!! I am going to make them though with the One Pan Salmon and Asparagus dish for Easter Sunday and serve them to my friends. This will stop me from eating it all. Love your work!!!

    Reply
    • Karina says

      March 21, 2016 at 7:13 am

      Ha Wendy I hear you!!! So hard to stop at one but they’re so filling your stomach over rules your craving! ?? A blessing in disguise 🙂 I’m so glad you’ll be making these and the salmon over Easter! AND I have an amazing dessert coming today 😉 OF COURSE lol Xx

      Reply
  53. Katrina says

    March 20, 2016 at 12:09 am

    ooohhh I LOVE smashed potatoes!! Especially covered in garlic and butter. These look amazing!

    Reply
    • Karina says

      March 21, 2016 at 7:16 am

      Yay I’m so glad you like these!! Thank you Katrina X

      Reply

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Welcome! My name is Karina and this is my internet kitchen hang-out. A self-confessed balanced foodie sharing some waistline friendly recipes that are full of flavour. Life is too short for bland and boring. …

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