These Crispy Garlic Butter Parmesan Smashed Potatoes are the most delicious side dish, right up there with wedges and mashed potatoes.
If you’ve never tried smashed potatoes before, then you’ve got to try them at least once in your life! It’s a guarantee they’ll be making a regular appearance at house. Especially THESE Garlic Butter Parmesan Smashed Potatoes! And if that’s the case, I’m coming!
Smashed Potatoes
Fluffy and soft on the inside with a buttery crispy outside, smothered in garlic butter and parmesan cheese! Much like buttery and garlicky French fries or crispy hot chips. With an unbeatable crunch all over, it’s those crispy edges that send you over the edge, never asking for regular baked or roasted potatoes again.
The crispy crunch lies in all of those ridges on top! Don’t even worry about pressing them down pretty and flat.
Really, these can be either a side dish OR a main. We may have sat with the entire tray between us on the floor midst an emotionally charged This Is Us marathon, dipping them in tomato sauce or sour cream, with an extra sprinkling of salt because we like to live our lives on the edge.
Garlic Butter Parmesan Smashed Potatoes are so easy to make, I swear, hand over heart.
- BOIL
- SMASH
- DRIZZLE
- BAKE
Other flavors
You could swap out the parsley in the recipe for rosemary or thyme, or add them all in. I’ve also tried them with Lemon Oregano flavours AND I’ve even loaded some others with cheese and bacon.
However, once you sprinkle these with parmesan cheese and a little extra salt (because potatoes + salt = bliss), there’s no doubt in my mind you’ll go back for seconds. Thirds. Maybe even fifths.
Mind blown crispiness. TRY THEM!
When we decided to act like normal human beings, they were our side dish to that One Pan Lemon Garlic Baked Salmon + Asparagus!
WATCH HOW WE MAKE SMASHED POTATOES RIGHT HERE!
Crispy Garlic Butter Parmesan Smashed Potatoes
Ingredients
- 2 lbs | 1kg potatoes Yukon Gold or Carisma
- A light spray of olive oil
- 3 tablespoons melted butter
- 4 cloves garlic , crushed
- 1 tablespoon fresh chopped parsley
- Kosher Salt and Black Pepper to taste
- 2 tablespoons Parmesan Cheese
Instructions
- Pre-heat your oven to broil (or grill) settings to medium-high heat (about 200°C | 400°F).
- Place potatoes in a large pot of salted water. Bring to the boil; cook, covered for 30-35 minutes or until just fork-tender. Drain well.
- Lightly grease a large baking sheet or tray with cooking oil spray. Arrange potatoes onto the sheet and use a potato masher to LIGHTLY flatten the potatoes in one piece (not too hard or they will end up mashed).
- Mix together the butter, garlic and parsley. Pour the mixture over each potato. Sprinkle with salt and pepper and lightly spray with olive oil spray.
- Broil (or grill) until they are golden and crispy (about 10-15 minutes). Remove from oven, sprinkle over the parmesan cheese and return to the oven until the cheese is melted.
- To serve, season with a little extra salt and parsley, and serve immediately.
Claire Mary Jenkins says
I was looking for something to do with leftover roast pork and saw this was listed as a potential side. I’m sitting down to it now, YUM!! Hubby professes not to be a fan of ‘Jacket potatoes’ but there’s not a morsel left on his plate. I’m not a massive fan of Parmesan so used mature cheddar. This recipe, like s many on your site, is adaptable and still amazing. Delicious as always Karina!
Vivien says
i make these regularly now, like once a week. LOVE. THEM. Thank you for sharing this with the world!
Gaga says
Made these tonight in Ninja Foodi oven on sheet pan with salmon and asparagus! It was absolutely delicious; made it in 2-serving amount. Everything cooked perfectly and at same time in one pan using the broil function at 400° for about 15 minutes!!! The potatoes’ edges became crisp and the browned herbs and edges made you think you were eating bacon on your potato. Definitely make again!
Lydia says
First time making Smashed potatoes & OMG these are to die for!! Your recipes are always SO GOOD! So when I found these on your website, I HAD to make them, & was not disappointed. SO SO GOOD! Potatoes, butter, & garlic… is the key to my heart lol
Lydia says
You are literally my Go-To website for recipes! You have so many to choose from & each one I’ve tried, I am just in Awe! Thank you again for your wonderful recipes! Love what you create! (:
Deanne says
I’ve made these twice now, and find they definitely work better with smaller rather than larger YGpotatoes. I cut the larger ones in half, they smash better that way. I also found that baking at 425 works better than broiling, the garlic doesn’t burn with the lower temperature. A big family hit, leftovers reheat well so make a big batch and reheat to recrisp.
Jan says
Made these tonight and they were a huge hit with the whole family. I will be making these many times in the future!