Crispy, golden, and packed with flavor, these Garlic Parmesan Smashed Potatoes are the ultimate side dish! Each bite is buttery, cheesy, and perfectly seasoned—ideal for pairing with pork steak, chicken, or any main course. Whether you’re craving a comforting family dinner or a crowd-pleasing holiday side, this crispy smashed potato recipe is a must-try.

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Baked Smashed Potatoes With Garlic & Parmesan

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Few side dishes can match the irresistible combination of crispy edges, buttery softness, and a cheesy garlic kick like baked smashed potatoes. These golden beauties offer the perfect balance of texture and taste, making them a must-try for potato lovers.

Author: Chef Sally

Ingredients

Scale

1 ½ pounds baby potatoes (red or Yukon Gold work best)
3 tablespoons olive oil (I use California Extra Virgin Oil)
3 cloves garlic, minced
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon smoked paprika (optional, for extra flavor)
¼ cup grated Parmesan cheese
2 tablespoons unsalted butter, melted
2 tablespoons chopped fresh parsley (for garnish)

Instructions

Fill a large pot with water and bring it to a rolling boil. Add a generous pinch of salt and drop in the baby potatoes. Cook them for about 1520 minutes, or until they are fork-tender. Drain the potatoes and let them cool slightly so they are easier to handle.
While the potatoes cool, preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil. This prevents sticking and ensures even crisping.
Place the boiled potatoes on the prepared baking sheet. Using the bottom of a glass, a potato masher, or even a fork, gently press each potato down until it flattens to about ½-inch thick. Dont worry if some break apart those crispy edges will be the best part!
In a small bowl, mix the olive oil, melted butter, minced garlic, salt, pepper, and smoked paprika. You can also add your other favorite spices such as oregano for example. Brush this mixture generously over each smashed potato, ensuring they are well-coated. Sprinkle the grated Parmesan evenly on top.
Place the baking sheet in the preheated oven and bake for 2530 minutes, or until the potatoes develop a deep golden-brown color and crispy edges. For extra crunch, turn on the broiler for the last 23 minutes, but keep a close eye to prevent burning.
Remove the potatoes from the oven and immediately sprinkle with chopped fresh parsley and red pepper flakes (if using). Serve hot with your favorite dipping sauce, such as sour cream, garlic aioli, or a spicy sriracha mayo.