Crispy Garlic Parmesan Smashed Potatoes

5 from 1 vote

These garlic and Parmesan smashed potatoes are baked to golden perfection, making them a crispy, flavorful side dish or appetizer.

Prep Time10

Cook Time40

Total Time50

Course: Appetizer, Side Dish

Cuisine: American

Servings: Servings

Calories: 225kcal

Author: Keri

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

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.
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.