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Garlic Parmesan Smashed Potatoes are crispy on the outside, fluffy on the inside and packed with bold garlic flavor and melted Parmesan cheese. This easy smashed potato recipe uses simple ingredients and makes the perfect side dish, appetizer or addition to your holiday table.
Garlic Parmesan Smashed Potatoes are the ultimate crispy, crowd-pleasing side dish that is perfect for a weeknight dinner, holiday or entertaining. Made with tender baby potatoes that are boiled, smashed and roasted until golden and crispy, but tender on the inside. The freshly garlic and Parmesan cheese are the perfect pairing of bold, savory flavors that you get in every bite. My family can’t get enough of these.
If you are looking for a delicious side dish or appetizer these are your answer! They feel restaurant quality but made at home. Pair them with a Parmesan Greek yogurt dip that is the perfect dipping sauce. These smashed potatoes are naturally gluten-free, easy to customize with herbs and spices, and guaranteed to become a family favorite. If you like potatoes you also might like my Lebanese Spicy Potatoes (Batata Harra), Lemon Cilantro Roasted Potatoes or this Lebanese Potato and Egg Recipe.
Why You Will Love this Smashed Potato Recipe
You will love the tender inside and the crisp outside of these smashed potatoes! Here are other reasons you will love these:
• The Perfect Crisp: Roasting baby potatoes with olive oil, butter and Parmesan creates golden, crispy edges while keeping the centers tender and fluffy.
• Big Flavor, Simple Ingredients: Garlic, Parmesan cheese and fresh herbs come together for bold, comforting flavor using pantry staples and no fancy ingredients.
• Versatile for Occasion: These potatoes work as a side dish, appetizer or snack and pair perfectly with everything from weeknight meals to a holiday dinner. They would go great with this Herb Roasted Turkey and Apple Butternut Squash Bake.
Recipe Ingredients
For exact ingredient amounts and instructions, see the full recipe card below.
- potatoes: this recipe uses baby potatoes. They are creamy on the inside and crisp on the outside once roasted and you do not need to peel them! They make a great option for smashed potatoes.
- garlic: finely minced garlic infuses the potatoes with a savory, aromatic flavor. If you don’t have fresh garlic try using garlic powder.
- Parmesan cheese: freshly grated Parmesan cheese pairs nicely with the fresh garlic on the potatoes. You also can swap for shredded mozzarella cheese if you don’t have Parmesan on hand.
- Parmesan Greek yogurt dip: the Greek yogurt dip makes a great dip for smashed potatoes. It mixes plan Greek yogurt, Parmesan cheese, garlic, lemon juice and chives. It makes a nice creamy, cool dip!
Ways to Vary this Recipe
- cheese: swap the Parmesan cheese for Pecorino Romano, gruyere, crumbled feta, gouda or goat cheese.
- Greek inspired: make Greek smashed potatoes by adding fresh dill, chopped kalamata olives and serve with tzatziki.
- Middle Eastern inspired: add sumac or za’atar and serve with Lemon Hummus for dipping.
- spicy: make these spicy by sprinkling crushed red pepper or cayenne red pepper or add buffalo sauce. You also could add diced jalapeños.
- breakfast potatoes: make these for breakfast and add scrambled eggs alongside them, turkey sausage or add smoked paprika for an earthy flavor.
- citrus: drizzle lemon juice over the potatoes or add lemon zest.
- truffle: make these truffle potatoes by adding a drizzle of truffle oil and Parmesan cheese.
- holiday inspired: add fresh rosemary, thyme and oregano to the potatoes.
Step-by-Step Instructions
Step 1: Cook Potatoes until Fork Tender: Place potatoes in a large pot and cover with cold, salted water (about 1 tablespoon salt). Bring to a boil and cook until fork-tender but not falling apart, for about 15-18 minutes. Drain and let the potatoes sit for 5 additional minutes in the pot to dry.
Step 2: Smash Potatoes: Preheat the oven to 425°F (220°C). Arrange the potatoes on a parchment-lined baking sheet. Gently smash each one using the bottom of a measuring cup or jar until flattened but still intact.
Step 3: Create Garlic Mixture: Combine olive oil, melted butter, garlic, salt, and black pepper in a small bowl. Generously brush the mixture over the smashed potatoes. Roast for 25-30 minutes, until golden and crispy.
Step 4: Top with Parmesan Cheese: Top the potatoes with Parmesan, then roast for an additional 5-7 minutes, until the cheese is melted.
Step 5: Create Greek yogurt Dip: While the potatoes roast, stir together Greek yogurt, Parmesan, garlic, lemon juice, and chives until smooth. Season with salt and pepper. Drizzle lightly with olive oil just before serving, if desired.
Step 6: Season and Serve: Garnish the smashed potatoes with chopped parsley and serve with the Parmesan yogurt dip on the side.
Storage Instructions
- Leftover smashed potatoes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or air fryer until warmed through and crisp again. Avoid microwaving because it will soften them.
- The yogurt dip can be stored in a covered container in the refrigerator for up to 3 days. Stir before serving.
Recipe FAQ
Baby potatoes about the size of a golf ball work best for smashed potatoes because they flatten easily and crisp evenly. Larger potatoes can be used, but they don’t smash as neatly and tend to stay thicker in the center.
Salt the boiling water generously. This is the best way to season the potatoes all the way through.
After draining, let the potatoes steam-dry in the pot for about 5 minutes before smashing. This helps remove excess moisture and improves crispiness. There’s no need to flip the potatoes while roasting. The bottoms crisp naturally as they bake against the hot pan.
More Potato Recipes
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Garlic Parmesan Smashed Potatoes
Ingredients
For the potatoes:
- 2 pounds
baby potatoes
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter, melted
- 3 garlic cloves, finely minced
- 3/4 teaspoon salt
- 1/4 teaspoons black pepper
- 1/2 cup Parmesan cheese, freshly grated
- Fresh parsley, chopped
For the Parmesan Greek yogurt dip:
- 1 cup plain Greek Yogurt
- ¼ cup finely grated Parmesan cheese
- 1 small garlic clove, finely grated
- 1 tablespoon fresh lemon juice
- 1 tablespoon finely chopped chives
- Salt and black pepper, to taste
- Olive oil, for drizzling (optional)
Instructions
- Place potatoes in a large pot and cover with cold, salted water (about 1 tablespoon salt). Bring to a boil and cook until fork-tender but not falling apart, for about 15-18 minutes. Drain and let the potatoes sit for 5 additional minutes in the pot to dry.
- Preheat the oven to 425°F (220°C). Arrange the potatoes on a parchment-lined baking sheet. Gently smash each one using the bottom of a measuring cup or jar until flattened but still intact.
- Combine olive oil, melted butter, garlic, salt, and black pepper in a small bowl. Generously brush the mixture over the smashed potatoes. Roast for 25-30 minutes, until golden and crispy.
- Top the potatoes with Parmesan, then roast for an additional 5-7 minutes, until the cheese is melted.
- While the potatoes roast, stir together Greek yogurt, Parmesan, garlic, lemon juice, and chives until smooth. Season with salt and pepper. Drizzle lightly with olive oil just before serving, if desired.
- Garnish the smashed potatoes with chopped parsley and serve with the Parmesan yogurt dip on the side.
Notes
- Baby potatoes about the size of a golf ball work best for smashed potatoes because they flatten easily and crisp evenly. Larger potatoes can be used, but they don’t smash as neatly and tend to stay thicker in the center.
- Salt the boiling water generously. This is the best way to season the potatoes all the way through.
- After draining, let the potatoes steam-dry in the pot for about 5 minutes before smashing. This helps remove excess moisture and improves crispiness.
- There’s no need to flip the potatoes while roasting. The bottoms crisp naturally as they bake against the hot pan.
- Leftover smashed potatoes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or air fryer until warmed through and crisp again. Avoid microwaving because it will soften them.
- The yogurt dip can be stored in a covered container in the refrigerator for up to 3 days. Stir before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
