Crispy garlic parmesan smashed potatoes baked golden on a sheet pan and garnished with fresh herbs.

Smashed Potatoes Garlic Parmesan – Crispy & Cheesy Side Dish

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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.

Crispy garlic parmesan smashed potatoes baked golden on a sheet pan and garnished with fresh herbs.
Smashed Potatoes Garlic Parmesan – Crispy & Cheesy Side Dish b1511bded1034ff3b7a8dd5742d0d6e1Callie Brooks

Garlic Parmesan Smashed Potatoes

These garlic parmesan smashed potatoes are crispy on the outside, fluffy inside, and bursting with roasted garlic flavor. Perfect as a steak side, party snack, or fun finger food with dips.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 people
Course: Side Dish, Snack
Cuisine: American, Comfort Food
Calories: 260

Ingredients
  

  • 2 lbs baby potatoes
  • 2 tbsp olive oil, plus more for drizzling
  • 4 cloves garlic, minced
  • 0.25 cup grated parmesan cheese
  • 2 tbsp chopped fresh parsley
  • 1 pinch red pepper flakes (optional)
  • salt and pepper, to taste

Equipment

  • large pot
  • baking sheet
  • parchment paper
  • masher or flat-bottomed glass
  • mixing bowl

Method
 

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Boil baby potatoes in salted water for 15–20 minutes until fork-tender. Drain and let cool slightly.
  3. Place potatoes on the baking sheet and gently smash with a glass or masher, keeping them about ½ inch thick.
  4. Drizzle with olive oil. Mix garlic, parmesan, parsley, salt, pepper, and red pepper flakes, then sprinkle over potatoes.
  5. Bake for 25–30 minutes until golden and crispy around the edges. Broil 2–3 minutes if desired for extra crunch.
  6. Serve hot with your favorite dipping sauce or as a hearty side dish.

Nutrition

Calories: 260kcalCarbohydrates: 34gProtein: 6gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 6gCholesterol: 7mgSodium: 300mgPotassium: 935mgFiber: 4gSugar: 2gVitamin A: 320IUVitamin C: 42mgCalcium: 110mgIron: 1.5mg

Notes

Dry potatoes well before smashing for max crispiness. Don’t overcrowd the pan. Want variety? Top with bacon, cheddar, or hot sauce. Broil for extra crunch at the end.

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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.
Crispy garlic parmesan smashed potatoes baked golden with herbs cheesy, crunchy, and irresistible side dish.
Smashed Potatoes Garlic Parmesan – Crispy & Cheesy Side Dish garlic parmesan smashed potatoes

Ingredients for garlic parmesan smashed potatoes

IngredientMeasurementSubstitutions & Tips
Baby potatoes2 lbsUse Yukon Gold or red for the best creamy texture
Olive oil2 tbsp + drizzleSwap for melted butter for richer flavor
Garlic4 cloves, mincedGarlic powder works in a pinch
Parmesan cheese¼ cup, gratedTry Pecorino Romano for sharper taste
Fresh parsley2 tbsp, choppedChives or thyme are great alternatives
Salt & pepperTo tasteUse flaky sea salt for crunch
Red pepper flakesPinch (optional)Adds a touch of heat

How to make smashed potatoes garlic parmesan style

  1. Preheat & prep – Heat oven to 400°F (200°C). Line a baking sheet with parchment.
  2. Boil the potatoes – Cook baby potatoes in salted water for 15–20 minutes until fork-tender.
  3. Drain & cool slightly – Let steam escape for crispier results.
  4. Smash – Place potatoes on the sheet and press gently with a glass or masher. Don’t flatten too thin.
  5. Season – Drizzle with olive oil. Mix garlic, parmesan, parsley, salt, and pepper, then sprinkle over the potatoes.
  6. Roast – Bake 25–30 minutes until golden brown and crunchy on the edges.
  7. 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

StorageDurationReheating
Fridge3–4 daysOven at 375°F for 10 min until crispy
Freezer1 monthReheat from frozen at 400°F, 15–20 min
MicrowaveNot recommendedMakes 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.

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