If you are a potato lover like we are, you will love these Garlic Parmesan Smashed Potatoes. The outer layer is crispy and the inside is soft and fluffy. This simple ingredient recipe makes a great side dish or appetizer.
Ingredients for Garlic Parmesan Smashed Potatoes
- Potatoes - small potatoes work best. Baby potatoes, small red, white or yellow potatoes are all good choices.
- Parmesan Cheese - Freshly grated.
- Butter and Olive Oil.
- Salt, Black Pepper, and Garlic Powder.
- Fresh Parsley - for garnish if desired.
How to Make Smashed Potatoes
Place potatoes in a large pot of salted water. Bring to a boil and cook for 15-20 minutes until fork-tender. Drain and gently dry off the potatoes.
Place the potatoes on the oiled baking sheet. Use the bottom of a glass or measuring cup to smash down the potatoes to about ½ -inch thickness.
Brush the top of the potatoes with the remaining olive oil.
Bake the potatoes until golden brown on the bottom, about 15-20 minutes at 425° F.
Flip each potato over.
Using an Air Fryer
If you prefer to use your air fryer, reduce recipe temperature to 400° F degrees and reduce cooking time. All air fryers are different and cooking times and temperatures may vary.
Combine the melted butter, salt, garlic powder and black pepper. Brush over each potato. Sprinkle with the grated Parmesan.
Continue to bake for 8 to 10 minutes until the Parmesan is golden brown.
Garnish with chopped parsley if desired.
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Tips for Crispy Potatoes
- Make sure the pan isn't over crowded.
- Bake them at a high temperature. 425° is perfect.
- Make sure the potatoes are dry after boiling and before smashing them.
- If you are re-heating leftovers, do not use the microwave. Re-heat them in the oven or an air fryer.
Store any leftovers in the refrigerator in a covered container in the refrigerator for 2 to 3 days. Freeze, well packaged for up to 2 months. Re-heat in the oven or air fryer.
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Printable Recipe
Crispy Garlic Parmesan Smashed Potatoes
Ingredients
- 2 pounds Small Red Potatoes or yellow, white, or baby potatoes
- 3 teaspoons Salt divided
- 3 tablespoons Extra-Virgin Olive Oil divided
- 2 tablespoons Butter
- 1 teaspoon Garlic Powder
- ½ teaspoon Black Pepper
- ⅓ cup Parmesan Cheese grated
- 1 tablespoon Parsley chopped
Instructions
- Bring a large pot of water to a boil.
- Add 2 teaspoons of the salt. Add the potatoes and return to a boil.3 teaspoons Salt, 2 pounds Small Red Potatoes
- Reduce the heat and simmer until the potatoes and fork tender, about 15 to 20 minutes.
- Drain the potatoes and gently dry with paper towels.
- Preheat the oven to 425° F.
- Coat a baking sheet with 2 tablespoons of the olive oil.3 tablespoons Extra-Virgin Olive Oil
- Place the potatoes on the oil covered baking sheet and smash with a cup to ½-inch thickness.
- Brush the remaining olive oil over the top of the potatoes.
- Bake the potatoes 15 to 20 minutes until the bottoms are golden brown.
- Meanwhile, melt the butter and add the garlic powder, black pepper, and the remaining 1 teaspoon of salt.2 tablespoons Butter, 1 teaspoon Garlic Powder, ½ teaspoon Black Pepper
- Remove the pan from the oven and flip the potatoes.
- Brush the garlic butter over the tops of the flipped potatoes.
- Sprinkle the potatoes with the grated Parmesan Cheese.⅓ cup Parmesan Cheese
- Return the potatoes to the oven and continue to bake for 8 to 10 minutes, until the cheese is golden brown.
- Serve the potatoes sprinkled with fresh parsley if desired, and adjust salt and pepper as needed.1 tablespoon Parsley
Notes
- For crispy potatoes, make sure the pan isn't over crowded.
- Bake them at a high temperature. 425° is perfect.
- Make sure the potatoes are dry after boiling and before smashing them.
- Store any leftover in a covered container in the refrigerator for 2 to 3 days.
- If you are re-heating leftovers, do not use the microwave. Re-heat them in the oven or an air fryer.
Keri
I love these as a game day snack!