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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!
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.
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
Other flavours
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 like these cheesy bacon smashed potatoes.
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.
Mind blown crispiness. TRY THEM!
These were our side dish to that One Pan Lemon Garlic Baked Salmon + Asparagus!
WATCH HOW WE MAKE SMASHED POTATOES RIGHT HERE!
Some other crispy dishes:
Crispy Boneless Chicken Thighs
Crispy Garlic Roasted Potatoes
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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.
i make these regularly now, like once a week. LOVE. THEM. Thank you for sharing this with the world!
This sounds wonderful! Do you recommend small or large potatoes and peeled or not? Also since when is 400 degrees broiling? I thought broil was 500 degrees at least. What is the best temperature for these? Thanks.
Hi Ellen,
Using medium-sized Yukon Gold or Carisma potatoes is recommended. They tend to cook more evenly and are easier to handle when flattening. Leaving the skin on can enhance the flavor and add a nice texture, plus the skin contains nutrients. However, if you prefer them peeled for a different texture or flavor, that’s perfectly fine as well.
Regarding the broiling temperature, the terms can sometimes be confusing. Typically, broiling is done at high heat, which can range from about 400°F to 500°F (200°C to 260°C) and higher, depending on the oven. The recipe’s reference to 400°F suggests a medium-high broil setting, which is suitable for gently crisping the potatoes without burning them too quickly. If you’d like a more intense heat, you can adjust the broiler to a higher setting (usually around 450°F to 500°F) for a shorter cooking time while keeping an eye on them to avoid burning.
In summary:
Potato size: Medium-sized recommended.
Skin: Leave on for better flavor, or peel if preferred.
Best broiling temperature: 400°F is suitable; high broil settings (450°F – 500°F) can be used for quicker results but require closer monitoring.
Enjoy your cooking!
Made these tonight in Ninja Foodi oven on sheet pan with salmon and asparagus! It was absolutely delicious; made it in 2-serving amount. Everything cooked perfectly and at same time in one pan using the broil function at 400° for about 15 minutes!!! The potatoes’ edges became crisp and the browned herbs and edges made you think you were eating bacon on your potato. Definitely make again!
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
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! (:
I have had quite a bit of overnight guests the past couple of weeks and I have made this recipe twice it has been such a hit. I used yukon gold and last night I used mini red potatoes. Both were extremely well liked. I will be trying other recipes. Thank you so much!
My family loved these potatoes! Thank you for the recipe.
I made these tonight and they were a big hit. I forgot about the cheese, but I’m knida glad!! I will definetly make these again
I made these for dinner tonight and they were a huge hit! I totally forgot tot add the cheese, and I’m kinda glad! I will definitely make them again.
I’ve made these twice now, and find they definitely work better with smaller rather than larger YGpotatoes. I cut the larger ones in half, they smash better that way. I also found that baking at 425 works better than broiling, the garlic doesn’t burn with the lower temperature. A big family hit, leftovers reheat well so make a big batch and reheat to recrisp.
Made these tonight and they were a huge hit with the whole family. I will be making these many times in the future!