Smashed Potatoes Garlic Parmesan – Crispy & Cheesy Side Dish
The first time I made smashed potatoes garlic style, I couldn’t believe how something so simple could taste so gourmet. The smell of roasted garlic and parmesan wafting from the oven instantly reminded me of my grandmother’s kitchen warm, comforting, and always filled with potato dishes that disappeared fast. These mini smashed potatoes recipe bites are crispy on the outside, fluffy on the inside, and seasoned to perfection. Whether you serve them as one of your easy steak sides, a game-day snack, or one of those sides to make with burgers, this recipe guarantees empty plates every single time.

Garlic Parmesan Smashed Potatoes
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Boil baby potatoes in salted water for 15–20 minutes until fork-tender. Drain and let cool slightly.
- Place potatoes on the baking sheet and gently smash with a glass or masher, keeping them about ½ inch thick.
- Drizzle with olive oil. Mix garlic, parmesan, parsley, salt, pepper, and red pepper flakes, then sprinkle over potatoes.
- Bake for 25–30 minutes until golden and crispy around the edges. Broil 2–3 minutes if desired for extra crunch.
- Serve hot with your favorite dipping sauce or as a hearty side dish.
Nutrition
Notes
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Let us know how it was!Why you’ll love this garlic parmesan smashed potatoes recipe
There’s a reason these ideas for potatoes easy recipes go viral on Pinterest they’re simple, versatile, and incredibly delicious.
- Crispy and cheesy – golden edges with a garlicky parmesan crust.
- Crowd-friendly – perfect for BBQs, family dinners, or parties.
- Flexible – enjoy as smashed potatoes with dip or drizzle them as saucy potatoes for extra flavor.
- Quick comfort food – works as a mini smashed potatoes recipe or a hearty side dish.

Ingredients for garlic parmesan smashed potatoes
Ingredient | Measurement | Substitutions & Tips |
Baby potatoes | 2 lbs | Use Yukon Gold or red for the best creamy texture |
Olive oil | 2 tbsp + drizzle | Swap for melted butter for richer flavor |
Garlic | 4 cloves, minced | Garlic powder works in a pinch |
Parmesan cheese | ¼ cup, grated | Try Pecorino Romano for sharper taste |
Fresh parsley | 2 tbsp, chopped | Chives or thyme are great alternatives |
Salt & pepper | To taste | Use flaky sea salt for crunch |
Red pepper flakes | Pinch (optional) | Adds a touch of heat |
How to make smashed potatoes garlic parmesan style
- Preheat & prep – Heat oven to 400°F (200°C). Line a baking sheet with parchment.
- Boil the potatoes – Cook baby potatoes in salted water for 15–20 minutes until fork-tender.
- Drain & cool slightly – Let steam escape for crispier results.
- Smash – Place potatoes on the sheet and press gently with a glass or masher. Don’t flatten too thin.
- Season – Drizzle with olive oil. Mix garlic, parmesan, parsley, salt, and pepper, then sprinkle over the potatoes.
- Roast – Bake 25–30 minutes until golden brown and crunchy on the edges.
- Serve hot – Enjoy with your favorite dipping sauce or as one of those easy dinner snacks everyone grabs.
How to serve smashed potatoes
These potatoes are endlessly adaptable:
- As party bites – Serve as smashed potatoes with dip like ranch, sour cream, or garlic aioli.
- Cookout favorite – Make smashed potatoes on the grill for smoky summer flavor.
- Pair with burgers – One of the best sides to make with burgers instead of fries.
- Steak night – The ultimate easy steak sides, crispy and cheesy enough to steal the show.
- Cozy snack – Drizzle with hot sauce, pesto, or cheese sauce for fun saucy potatoes.
Pro tips for perfect mini smashed potatoes
- Dry potatoes well before smashing for maximum crispiness.
- Keep them about ½ inch thick too thin and they fall apart.
- Use parchment paper to prevent sticking.
- For ultra-crispy edges, broil for 2–3 minutes at the end.
- Want variety? Try topping them with cheddar, bacon bits, or even buffalo sauce.
Common mistakes to avoid
- Over-boiling makes potatoes too soft to smash.
- Skipping the oil means they won’t crisp properly.
- Crowding the pan steams instead of roasts.
- Under-seasoning leaves them bland garlic and parmesan are the magic here.
Storage & reheating tips
Storage | Duration | Reheating |
Fridge | 3–4 days | Oven at 375°F for 10 min until crispy |
Freezer | 1 month | Reheat from frozen at 400°F, 15–20 min |
Microwave | Not recommended | Makes potatoes soggy |
Frequently asked questions
Can I make smashed potatoes ahead of time?
Yes — boil and smash them in advance, refrigerate, and roast right before serving.
Do I need to peel the potatoes?
No — the skin holds them together and crisps beautifully.
Can I cook these on the grill?
Yes! Par-boil first, smash, brush with oil, then grill for smoky smashed potatoes on the grill.
Are they good for dipping?
Absolutely — these are some of the best smashed potatoes with dip you’ll ever try.
Conclusion
These garlic parmesan smashed potatoes are everything you want in a potato side: crispy, cheesy, garlicky, and impossible to stop eating. Whether you serve them as easy steak sides, bring them out as easy dinner snacks, or enjoy them as sides to make with burgers, they’re guaranteed to be a hit. Save this recipe now and impress your guests at your next gathering.