Smashed Potatoes with Garlic Butter and Parmesan

4.84 from 6 votes

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

Prep Time10

Cook Time50

Total Time1

Course: Sides & Vegetables

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: servings

In a large pot, cover potatoes with cold water and add about 1 tablespoon of salt. Cover pan and bring water to a boil, reduce to a simmer, and cook until potatoes are fork tender, 15 to 20 minutes. Drain and let cool until cool enough to handle.
1 ½ pounds baby potatoes
While potatoes are cooking, preheat the oven to 425°F. Lightly spray a baking sheet with nonstick cooking spray or olive oil spray.
Place potatoes on the prepared baking sheet. Using the bottom of a sturdy glass or jar, or a 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.
4 tablespoons unsalted butter, melted, 3 cloves garlic, minced, 1 tablespoon finely minced fresh parsley, ½ teaspoon kosher salt, plus some for boiling, ¼ teaspoon coarsely ground black pepper, ¼ cup grated Parmesan cheese
Bake until bottoms of potatoes are beginning to crisp and tops are golden, 25 minutes. Serve immediately.

Make ahead tip: Boil the potatoes a day ahead, cool, and refrigerate them. When you're ready, proceed with the smashing and baking.
Reheating: 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.
If you like, add herbs or different seasonings. Refer to the post above for ideas.

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