why make this recipe
Crispy Garlic Parmesan Smashed Potatoes are a delightful side dish that brings comfort and flavor to any meal. These potatoes are not just ordinary; they are crispy on the outside, fluffy on the inside, and packed with the rich taste of garlic and parmesan. They are easy to make and perfect for dinner parties, family gatherings, or simply a cozy night in. This recipe is sure to impress your guests while also satisfying your own cravings for something delicious.
how to make Crispy Garlic Parmesan Smashed Potatoes
Ingredients
- 1.5 lbs baby potatoes (Yukon gold or red)
- 2–3 tbsp olive oil
- 2 tbsp unsalted butter, melted (optional for extra richness)
- 3 cloves garlic, minced
- 1/3 cup freshly grated parmesan cheese
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried herbs (rosemary, thyme, parsley, or Italian blend)
- Optional garnish: chopped fresh parsley, extra parmesan
Directions
- Preheat the oven to 425°F (220°C).
- Boil the baby potatoes in salted water until tender, about 15-20 minutes.
- Drain the potatoes and let them cool slightly.
- On a baking sheet, lightly smash each potato with a fork or the bottom of a glass.
- Drizzle the olive oil and melted butter over the smashed potatoes.
- Sprinkle minced garlic, parmesan cheese, salt, black pepper, and dried herbs on top.
- Bake for 25-30 minutes or until golden and crispy.
- Garnish with fresh parsley and extra parmesan if desired before serving.
how to serve Crispy Garlic Parmesan Smashed Potatoes
Crispy Garlic Parmesan Smashed Potatoes are best served hot and fresh from the oven. They make a fantastic side for roasted meats, grilled chicken, or fish. You can pair them with a creamy dip or a tangy sauce for added flavor. For a complete meal, serve them alongside a fresh salad or steamed vegetables.
how to store Crispy Garlic Parmesan Smashed Potatoes
To store any leftover smashed potatoes, place them in an airtight container in the refrigerator. They will keep well for about 3-4 days. When ready to eat, reheat them in the oven or microwave, but note that they may lose some of their crispiness when reheated.
tips to make Crispy Garlic Parmesan Smashed Potatoes
- Choose small, uniform-sized potatoes for even cooking.
- Adjust the amount of garlic and herbs based on your taste preferences.
- If you want extra crispiness, consider adding a bit of breadcrumbs on top before baking.
- Experiment with different types of cheese for varied flavors, such as cheddar or feta.
variation
You can customize this recipe by adding different toppings. Try using bacon bits for a smoky crunch, or top with sour cream and chives for a loaded potato twist. Add a squeeze of lemon over the finished potatoes for a bright flavor.
FAQs
1. Can I use regular potatoes instead of baby potatoes?
Yes, you can use larger potatoes, but you’ll want to cut them into smaller chunks before boiling to ensure they cook evenly.
2. Can I make these potatoes ahead of time?
Yes, you can boil and smash the potatoes ahead of time, then refrigerate them. When you’re ready to eat, just add the toppings and bake them.
3. How can I make these potatoes spicy?
Add red pepper flakes to the garlic and herb mixture for some heat, or toss in diced jalapeños before baking for a spicy kick.
Crispy Garlic Parmesan Smashed Potatoes
Crispy Garlic Parmesan Smashed Potatoes are a delightful side dish that combines comfort and flavor, featuring a crispy exterior and a fluffy interior, rich in garlic and parmesan.
Main Ingredients
- 1.5 lbs baby potatoes (Yukon gold or red) (Choose small, uniform-sized potatoes for even cooking.)
- 2-3 tbsp olive oil
- 2 tbsp unsalted butter, melted (Optional for extra richness.)
- 3 cloves garlic, minced (Adjust amount based on taste preference.)
- 1/3 cup freshly grated parmesan cheese (Experiment with different cheeses for varied flavors.)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried herbs (rosemary, thyme, parsley, or Italian blend) (Adjust to taste.)
- to taste chopped fresh parsley (For garnish.)
- to taste extra parmesan (For garnish.)
Preparation
- Preheat the oven to 425°F (220°C).
- Boil the baby potatoes in salted water until tender, about 15-20 minutes.
- Drain the potatoes and let them cool slightly.
- On a baking sheet, lightly smash each potato with a fork or the bottom of a glass.
Baking
- Drizzle the olive oil and melted butter over the smashed potatoes.
- Sprinkle minced garlic, parmesan cheese, salt, black pepper, and dried herbs on top.
- Bake for 25-30 minutes or until golden and crispy.
- Garnish with fresh parsley and extra parmesan if desired before serving.
Serve hot and fresh from the oven alongside roasted meats, grilled chicken, or fish. For added flavor, pair with a creamy dip or a tangy sauce. Store leftover smashed potatoes in an airtight container in the refrigerator for 3-4 days; reheat in the oven or microwave but note they may lose some crispiness.