Parmesan Garlic Herb Potatoes (Printable)

Fluffy smashed potatoes with garlic, fresh herbs, and Parmesan for a crispy, savory side dish.

# What you'll need:

→ Potatoes

01 - 1.5 lbs baby Yukon Gold or red potatoes, scrubbed

→ Seasonings & Oils

02 - 2 tbsp olive oil
03 - 2 tbsp unsalted butter, melted
04 - 3 cloves garlic, minced
05 - 1 tsp sea salt
06 - ½ tsp freshly ground black pepper
07 - ½ tsp smoked paprika (optional)

→ Cheese & Herbs

08 - ½ cup freshly grated Parmesan cheese
09 - 2 tbsp chopped fresh parsley
10 - 1 tbsp chopped fresh chives (optional)
11 - Extra Parmesan and herbs for garnish (optional)

# Method:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or lightly grease it.
02 - Place potatoes in a large pot and cover with cold salted water. Bring to a boil and simmer for 15 to 20 minutes until fork-tender but not falling apart.
03 - Drain potatoes thoroughly and let them steam-dry in a colander for 2 minutes.
04 - Arrange potatoes on the prepared baking sheet. Using the bottom of a glass or potato masher, gently flatten each potato to about ½ inch thickness.
05 - Combine olive oil, melted butter, minced garlic, sea salt, black pepper, and smoked paprika in a small bowl. Drizzle evenly over the smashed potatoes.
06 - Sprinkle freshly grated Parmesan evenly over the potatoes.
07 - Bake potatoes for 20 to 25 minutes until edges are golden and crisp.
08 - Remove from oven, sprinkle with chopped parsley and chives, and add extra Parmesan if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • Crispy on the outside, pillowy soft inside, with cheese melting into every crevice.
  • Takes less than an hour and uses ingredients you probably already have.
  • Feels fancy enough for guests but easy enough for a weeknight.
02 -
  • If you smash the potatoes too hard, they'll break apart and won't crisp properly.
  • Letting the potatoes steam-dry after draining makes a huge difference in getting them crispy.
  • Don't use pre-grated Parmesan. It has anti-caking agents that prevent it from melting smoothly.
03 -
  • Use a sturdy glass to smash the potatoes. It gives you control and keeps them from sticking.
  • Space the potatoes out on the baking sheet so they crisp instead of steam.
  • Drizzle any leftover garlic butter from the pan over the finished potatoes for extra flavor.
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