• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Free Email Series!

5 Time and Stress Saving Cooking Secrets

Free email series of my best tips!

Visit my other Site: Pancake Recipes
  • About
  • Contact
  • Free Email Series!

    5 Time and Stress Saving Cooking Secrets

    Free email series of my best tips!

  • Visit my other Site: Pancake Recipes

Rachel Cooks®

Easy Healthy-ish Recipes

  • Recipe Index
  • The Basics
  • Free Meal Plans

Dinner Made Easy:

Slow Cooker

5 Ingredients

Grilling

Make Ahead

Sheet Pan

Tacos

Pizza

Home Recipes by Type Sides & Vegetables
GF Gluten-Free VG Vegetarian 5I 5 ingredients or less

Smashed Potatoes with Garlic Butter and Parmesan

5
/5
1 hour hr
6 Comments
Jump to Recipe Video
By: Rachel GurkPosted: 12/02/2020Updated: 06/16/2021

This post may contain affiliate links. Please read my disclosure policy.

Potatoes on a sheet pan, text overlay reads "garlic parmesan smashed potatoes"
Potatoes on a sheet pan, text overlay reads "smashed potatoes with garlic butter"
Potatoes on a sheet pan, text overlay reads "smashed potatoes with garlic butter"
Potatoes on a sheet pan, text overlay reads "garlic parmesan smashed potatoes"

Golden crispy smashed potatoes with garlic butter and Parmesan cheese — need I say more? This may be the best way ever to make potatoes!

Crispy smashed potatoes on a sheet pan, sprinkled with parmesan and fresh parsley.

You’re gonna love these potatoes! We can barely wait until the timer goes off before snatching these succulent little morsels right off the pan. Hot, hot, hot, but so, so good!  

A smashed potato being lifted off a sheet pan with a wooden handled fork.

About these crispy smashed potatoes

Preparing crispy smashed potatoes is a two step process. The potatoes need to be boiled before you can smash and bake them. It’d be pretty impossible to smash raw potatoes. You’d need a hammer or something and the results wouldn’t be pretty, although I guess it could be therapeutic if you were feeling hostile or frustrated. Just kidding. Sort of. 

Moving on. Boil small whole potatoes for 15 to 20 minutes until they’re fork tender. Larger potatoes will take a little longer than small ones. Try not to cook the potatoes until they’re falling apart. Drain and cool slightly so you can handle them. 

Meanwhile, preheat your oven so it’s nice and hot. A hot oven equals crispy potatoes. 

Melt butter, and mix in garlic, fresh parsley, cheese, salt, and pepper. Now you’re ready to smash the potatoes.

I’m not sure “smash” is really the right word to describe this process. It’s really more like squashing them flat. Use bottom of a heavy glass or jar, a potato masher, or the heel of your hand. Press down until the potatoes are flattened slightly. The skins will crack and split and the potatoes will be smushed. You don’t need to pound them (or maybe you do, depending on what kind of day you’re having). 

Spread the potatoes on a sheet pan, brush them lovingly with the butter mixture (they just got smashed, after all!) and roast them in the hot oven until they’re nice and golden, crispy on the bottom and delicious all the way through. 

Close up of a crispy smashed potato on a sheet pan with others.

What’s the difference between mashed potatoes and smashed potatoes?

Just one little letter “s”! That letter makes a world of difference in potatoes, though. Mashed potatoes are generally peeled, cooked, and mashed with a mixer, ricer, or masher and lots of butter and milk, until they are creamy and smooth. Smashed potatoes, on the other hand, are teeny potatoes that are smashed just once so that they are still whole, but squashed flat, and baked to a crispy golden brown. 

What you need

  • Potatoes: Baby potatoes that are one to two inches in diameter
  • Butter: Both unsalted and salted will work for this recipe.
  • Garlic: We recommend fresh garlic for this recipe!
  • Parsley: Again, fresh is best here because it gives a pop of freshness to an otherwise rich recipe.
  • Parmesan Cheese: Because everything is better with cheese, right? Buy the pre-grated if you want to save some time. Pecorino would also be tasty.
Overhead view of a sheet pan full of potatoes that have been smashed and roasted until crispy.

How to make this recipe your own

Since there are only five ingredients in this recipe, not counting salt and pepper, changing any one of the ingredients will make your smashed potatoes uniquely your own. Here’s a few ideas to get you started:

  • Use a different type of potato. Yukon gold, baby red, purple, fingerling, or any small potato will work and each variety has unique characteristics.
  • Substitute olive oil for butter, or use a combination.
  • To make this recipe vegan, omit the Parmesan cheese and use olive oil instead of butter.
  • Experiment with garlic. I like minced garlic but you may prefer garlic powder and/or onion powder. Add as much as you like!
  • Try different herbs. Minced fresh rosemary is fantastic, and so is sage.
  • Sprinkle the potatoes with a little chili powder, paprika, smoked paprika, or any spice blend you like.
  • Looking for a one pan dinner? Try chicken thighs with smashed potatoes and green beans, roasted in the oven on just one sheet pan.
Potatoes on a metal sheet pan that have been smashed and roasted.

Storage and Reheating Tips

For maximum crispiness, smashed potatoes are best eaten right away. If you have leftovers or want to make them ahead, reheat the potatoes in your air fryer or toaster oven to crisp them back up. They’ll keep up to four days in the fridge.

Another make ahead tip: Boil the potatoes a day ahead, cool, and refrigerate them. When you’re ready, proceed with the smashing and baking. 

Close up overhead view of a smashed potato with garlic butter, parmesan, and parsley.

More spuds!

Potatoes go with almost anything, for breakfast, lunch, and dinner. No wonder there are so many ways to prepare them! Here’s a few more recipes that I’m sure you’ll love:

  • Air Fryer Potatoes — crispy with hardly any oil!
  • Stovetop Scalloped Potatoes (so easy!)
  • Grilled Rosemary Potatoes
  • The Best Potato Salad
  • How to Make Baked Potatoes
  • Instant Pot Mashed Potatoes —  the easiest way to make mashed potatoes!
  • Garlic Roasted Potatoes with Paprika or Dill Roasted Potatoes with Lemon
  • Roasted Fingerling Potatoes
  • Brown Butter Slow Cooker Mashed Potatoes

Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

Golden brown potato smashed on sheet pan, sprinkled with parmesan cheese and fresh parsley.
Recipe

Get the Recipe: Smashed Potatoes with Garlic Butter and Parmesan

5 from 3 votes
Prep Time: 10 minutes mins
Cook Time: 50 minutes mins
Total Time: 1 hour hr
4 servings
Print Rate Recipe
Prevent your screen from going dark
Golden crispy smashed potatoes with garlic butter and Parmesan cheese -- need I say more? This may be the best way ever to make potatoes!

Ingredients

  • 1 ½ pounds baby potatoes
  • 4 tablespoons unsalted butter, melted
  • 3 cloves garlic, minced
  • 1 tablespoon finely minced fresh parsley
  • 1/2 teaspoon kosher salt, plus some for boiling
  • 1/4 teaspoon coarsely ground black pepper
  • 1/4 cup grated Parmesan cheese

Instructions

  • Preheat oven to 425°F. In a large pot, cover potatoes with cold water and add about 1 tablespoon salt. Cover pan and bring water to a boil, reduce to a simmer, and cook until potatoes are fork tender, 15-20 minutes. Drain and let cool until cool enough to handle. 
  • Spray a baking sheet with nonstick cooking spray or olive oil spray. Place potatoes on a baking sheet.
  • Using bottom of a small glass, jar, or potato masher, press down on potatoes to smash them into flat patties. 
  • In a small bowl, combine melted butter, garlic, parsley, salt, and pepper. 
  • Brush butter mixture over potatoes and then sprinkle with Parmesan. 
  • Bake until bottoms of potatoes are beginning to crisp and tops are golden, 25 minutes. Serve immediately.

Notes

    • For maximum crispiness, smashed potatoes are best eaten right away. If you have leftovers or want to make them ahead, reheat the potatoes in your air fryer or toaster oven to crisp them back up. They'll keep up to four days in the fridge.
    • Make ahead tip: Boil the potatoes a day ahead, cool, and refrigerate them. When you're ready, proceed with the smashing and baking. 

Nutrition Information

Serving: 1g, Calories: 290kcal, Carbohydrates: 38g, Protein: 6g, Fat: 13g, Saturated Fat: 8g, Polyunsaturated Fat: 4g, Cholesterol: 36mg, Sodium: 397mg, Fiber: 4g, Sugar: 2g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Author: Rachel Gurk

Shop this post

All-Clad Nonstick Pot, 8-Quart
OXO Potato Masher
Baker's Sheet Pans, 2-Pack
Did You Make This?Be sure to upload a photo & tag me at @RachelCooksBlog. I love seeing what you made!
Share A Photo! Tag on Insta Rate It
Free email series

5 Time & Stress Saving Cooking Secrets

Free email series of my best tips!

FREE BONUS!

You May Also Like...

  • Small oval shaped white bowl filled to the brim with roasted potato pieces.
    Garlic Roasted Potatoes with Paprika
  • Image of fingerling potatoes in a white bowl. Chopped fresh parsley is sprinkled on top.
    Roasted Fingerling Potatoes
  • Rosemary roasted potatoes in a small bowl.
    Rosemary Roasted Potatoes - Crispy and Delicious!
  • Crispy roasted potatoes in a round white bowl.
    The Best Crispy Roasted Potatoes
A wooden spoon inserted into a black crockpot full of spaghetti sauce.
Previous Post
Crockpot Spaghetti Sauce (meat or vegetarian!)
Brightly colored red drink in a stemless glass, full of citrus slices and mint leaves.
Next Post
Sparkling Pomegranate Punch – party perfection!

Reader Interactions

Leave a Review Cancel reply

Recipe Rating




The maximum upload file size: 1 MB. You can upload: image. Drop files here

  1. Rebecca Fowler says

    December 20, 2022 at 8:43 am

    Can I make any of this recipe ahead of time? Can I boil the potatoes and smash the day I want to bake and serve?

    Reply
    • Rachel Gurk says

      December 20, 2022 at 8:53 am

      I haven’t tested them that way so I can’t say with 100% certainty, but I think that would work well! Let me know if you try it.

      Reply
  2. Tania says

    November 12, 2022 at 5:41 pm

    5 stars
    This turned out just delicious. Thank you!

    Reply
    • Rachel Gurk says

      November 14, 2022 at 10:59 am

      So glad to hear it!

      Reply
  3. denise says

    December 3, 2020 at 1:49 am

    sounds wonderful

    Reply
    • Rachel Gurk says

      December 4, 2020 at 6:23 am

      Thanks so much! They’re pretty irresistible!

      Reply

Primary Sidebar

Welcome!

Hi, I'm Rachel! Life can be complicated, cooking shouldn't be! I believe that you can put a delicious meal on the table without stressing. It's possible, and I'm here to help. Have a seat at my table...let's chat, eat, and have fun! Read more...

Air Fryer Instant Pot 30 Minutes One Pan Gluten-Free Dairy-Free Slow Cooker Vegetarian 5 Ingredients

Trending

Cooked salmon fillet on a grey-toned plate with cooked asparagus spears. The salmon is being flaked with a fork.

Air Fryer Salmon – easy and delicious!

Pizza pasta being scooped from a pan with a wooden spoon.

Pizza Pasta – 1 pan, 20 minutes

Image of a giant bowl of spaghetti with turkey meatballs.

Baked Turkey Meatballs

Asparagus Panzanella Salad

Seasonal

Cilantro lime rice in a bowl garnished with a lime wedge.

Cilantro Lime Rice

Round white bowl filled with guacamole, one chip dipped in.

How to Make Guacamole

Pico de gallo in a white bowl.

The Best Pico de Gallo

Overhead view of jar of taco seasoning with a wooden spoon in it.

Homemade Taco Seasoning

Opens in a new window Opens an external site Opens an external site in a new window
Free Bonus!

5 Cooking Secrets to Save Time & Stress

Free email series of my best tips and recipes!

Featured On:

Back to Top
  • About
  • Contact
  • Press
  • Work with Me
  • Privacy
  • Accessibility
© 2023 Rachel Cooks®
Site Credits Designed by Melissa Rose Design Developed by Once Coupled