These crispy garlic butter parmesan smashed potatoes are a treat! They are soft on the inside and crispy on the outside, all topped with tasty garlic and parmesan cheese.
Honestly, who can resist crispy potatoes? I love serving these with dinner, and they always disappear fast. Plus, they are super easy to make. Just smash and bake away!
Key Ingredients & Substitutions
Baby Yukon Gold Potatoes: These potatoes have a buttery flavor and creamy texture, making them perfect for smashing. If you can’t find them, red potatoes or fingerling potatoes are good alternatives.
Garlic: I love using fresh garlic for its robust flavor. If you’re short on time, garlic powder can work too, but it won’t have the same punch.
Parmesan Cheese: Grated Parmesan lends a nice salty flavor and crispiness. For a dairy-free option, try nutritional yeast or a plant-based cheese. Pecorino Romano is also a great substitute if you want something tangier.
Butter: Unsalted butter keeps the dish from getting overly salty. You can swap it for olive oil or a plant-based butter to make it dairy-free.
Dried Italian Herbs: If you’re out, just using oregano or basil alone can work well too. Fresh herbs like thyme or rosemary are even better if you have them on hand!
How Can I Achieve Perfectly Crispy Smashed Potatoes?
The key to crispy smashed potatoes is the prep and cooking method. Pressing them down allows for more edges to get golden and crunchy. Here’s how to get that perfect texture:
- After boiling the potatoes, let them cool slightly so they’re easier to handle.
- Use a potato masher or a sturdy glass to press each potato gently, flattening without breaking them apart.
- Coat them generously with the garlic butter mixture, ensuring it seeps into the cracks for added flavor.
- Bake at a high temperature (450°F) to help them crisp up nicely at the edges.
- Don’t overcrowd the baking sheet; a single layer allows for even cooking and crispiness all around.
How to Make Crispy Garlic Butter Parmesan Smashed Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 1.5 pounds baby Yukon gold potatoes
For the Garlic Butter Mixture:
- 4 tablespoons unsalted butter, melted
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried Italian herbs (or a mix of dried oregano, basil, thyme)
- Salt, to taste
- Freshly ground black pepper, to taste
For Garnish:
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, finely chopped
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 25-30 minutes to cook, making the total time around 40 minutes. You’ll spend a little time boiling and smashing the potatoes, then just a bit more waiting for them to become crispy in the oven. It’s totally worth it for that delicious flavor!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 450°F (230°C). This high temperature is crucial for getting those potatoes crispy! Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
2. Prepare the Potatoes:
Wash the baby Yukon gold potatoes thoroughly to remove any dirt. Place them in a large pot and cover with cold water. Add a pinch of salt, then bring the pot to a boil. Cook the potatoes for about 15-20 minutes until they are fork-tender but not too soft or falling apart.
3. Smash and Season:
Once cooked, drain the potatoes and let them cool slightly until you can handle them. Spread the potatoes out on the prepared baking sheet. Using a potato masher or the bottom of a sturdy glass, gently press down on each potato until it’s smashed and flattened, but still intact.
4. Make the Garlic Butter Mixture:
In a small bowl, mix together the melted butter, minced garlic, olive oil, and dried Italian herbs. Season with salt and pepper to taste. This is where the magic happens—your potatoes will soak up all that garlicky goodness!
5. Coat the Potatoes:
Generously brush the garlic butter mixture over each smashed potato, ensuring to get it into the crevices to enhance that flavor.
6. Sprinkle with Parmesan:
Evenly sprinkle the grated Parmesan cheese over all the smashed potatoes. This is key for that savory, cheesy crust!
7. Bake to Perfection:
Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the potatoes are golden brown and crispy on the edges. Keep an eye on them to make sure they don’t burn!
8. Garnish and Serve:
Once they’re cooked, remove the baking sheet from the oven and garnish the potatoes with freshly chopped parsley for a pop of color. Serve these delicious smashed potatoes right away as a tasty side dish or appetizer!
Enjoy your crispy, garlicky, buttery smashed potatoes with a savory Parmesan crust. They’re sure to be a hit!
Can I Use Other Types of Potatoes?
Absolutely! While baby Yukon gold potatoes are perfect for this dish due to their creamy texture, you can also use red potatoes or fingerling potatoes. Just make sure they are similar in size for even cooking.
What If I Don’t Have Fresh Garlic?
No worries! If you don’t have fresh garlic, you can substitute with garlic powder. Use about 1/2 teaspoon of garlic powder for each clove of fresh garlic. Keep in mind that fresh garlic gives a more robust flavor.
How Should I Store Any Leftovers?
Store any leftover smashed potatoes in an airtight container in the fridge for up to 3 days. To reheat, place them in a preheated oven at 375°F (190°C) for about 10-15 minutes to retain their crispiness!
Can I Make These Ahead of Time?
Sure! You can prepare the smashed potatoes and brush with the garlic butter mixture, then cover and refrigerate for up to 24 hours before baking. Just bring them to room temperature before baking for best results!
