Smashed Potatoes with Garlic Butter and Parmesan

4.84 from 6 votes

These crispy smashed potatoes are definitely a step above ordinary mashed or roasted potatoes. They're easy to make with only 5 ingredients!

Prep Time10

Cook Time50

Total Time1

Course: Sides & Vegetables

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings:

In a large pot, cover potatoes with cold water and add 1 tablespoon of salt. Cover pan and bring water to a boil, reduce to a simmer, and cook until potatoes are fork tender but not falling apart, 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, or the heel of your hand, press down on potatoes to smash them into fairly 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, 3 cloves garlic, 1 tablespoon finely minced fresh parsley, ½ teaspoon kosher salt, ¼ teaspoon coarsely ground black pepper, ¼ cup shredded Parmesan cheese
Bake until bottoms of potatoes are beginning to crisp and tops are golden, about 25 minutes. Serve immediately.

Potatoes: Choose tender-skinned baby potatoes. The potatoes should be between 1 to 2 inches in diameter. (Smaller ones are best if you're serving them as an appetizer.) The potatoes can be red, yellow (golden), or even purple.
Variations: The recipe is pretty simple so it's easy to adapt to any changes you'd like to make. You can use olive oil instead of butter (or a combination), garlic powder instead of fresh garlic, or add other seasonings you like. Try a different kind of cheese if you want. Instead of parsley, use fresh rosemary or sage.
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, they can be refrigerated for up to 4 days. I recommend reheating the potatoes in your air fryer or toaster oven to crisp them back up.

Scan this QR code with your phone's camera to view this recipe on your mobile device.

*If you're viewing this on your phone, press and hold the QR code to open in your browser.