These crispy garlic butter parmesan smashed potatoes are a treat! With a golden, crunchy layer on the outside and fluffy inside, they’re simply irresistible.
Every bite is packed with flavor from the garlic and parmesan, making them the perfect side dish. I can’t help but eat a few straight off the baking sheet—who can resist? 😄
Key Ingredients & Substitutions
Potatoes: Baby Yukon Gold or red potatoes work best for this recipe. They become tender and hold their shape well. If you can’t find these, try using fingerling potatoes or even larger potatoes cut into chunks.
Olive Oil: I recommend using extra virgin olive oil for its great flavor. If you prefer a different taste, feel free to swap it out for avocado oil or melted butter for extra richness.
Garlic: Fresh garlic is a must for that delicious aroma and flavor. In a pinch, garlic powder can be used, but fresh is always better for that strong taste.
Parmesan Cheese: Grated Parmesan adds a delightful salty bite. If you’re avoiding dairy, try using nutritional yeast or a dairy-free cheese for a similar flavor.
How Do I Get My Potatoes Crispy and Golden?
Getting the perfect crispy texture is key in this recipe. Here are some tips to ensure your potatoes turn out just right:
- Start with boiling the potatoes until they’re fork-tender; this ensures they cook through.
- When smashing the potatoes, aim for a gentle press – just enough to split and flatten without breaking them apart.
- The garlic butter mixture plays a big role. Make sure to brush it on generously for flavor and moisture, as it helps with crisping in the oven.
- When baking, give them enough room on the baking sheet to ensure even cooking. Overcrowding can steam them instead of crisping them up.
- Monitor the potatoes towards the end of baking. You want them to be golden brown and crispy on the edges.
How to Make Crispy Garlic Butter Parmesan Smashed Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 1.5 pounds baby potatoes (Yukon Gold or red potatoes)
For the Garlic Butter Topping:
- 3 tablespoons olive oil
- 4 tablespoons unsalted butter, melted
- 4 cloves garlic, minced
For the Final Touch:
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- Salt, to taste
- Black pepper, to taste
How Much Time Will You Need?
This delicious recipe takes about 15-20 minutes to prep and another 20-25 minutes to bake, giving you a total of around 40-45 minutes to enjoy crispy garlic butter Parmesan smashed potatoes that everyone will love!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 450°F (230°C). While it’s heating up, line a baking sheet with parchment paper or lightly grease it. This will help prevent sticking and make cleanup easier!
2. Cook the Potatoes:
In a large pot, place the baby potatoes and cover them with salted water. Bring the water to a boil and cook the potatoes until they are fork-tender, which should take about 15-20 minutes. You’ll know they’re ready when you can easily pierce them with a fork.
3. Drain and Cool:
Once the potatoes are tender, drain them and let them cool down slightly. You don’t want to burn your fingers!
4. Smash the Potatoes:
Next, place the cooled potatoes on the prepared baking sheet, making sure to space them out. Using the bottom of a glass or a potato masher, gently press down on each potato until it splits and flattens but still stays in one piece. This will help create those crispy edges!
5. Make the Garlic Butter Mixture:
In a small bowl, mix together the melted butter, olive oil, and minced garlic thoroughly. This flavorful mixture will bring your potatoes to life!
6. Brush and Season:
Brush each smashed potato generously with the garlic butter mixture. Don’t be shy—get them nice and coated! Then, sprinkle grated Parmesan cheese evenly over each potato. Add salt and black pepper to taste for an extra flavor boost.
7. Bake Them Crispy:
Pop the baking sheet into the preheated oven and bake for 20-25 minutes. Keep an eye on them until they turn crispy and golden brown. The smell will start to fill your kitchen—so good!
8. Garnish and Serve:
Once baked, remove the potatoes from the oven and sprinkle with fresh chopped parsley for a pop of color and freshness. Serve them warm as a delightful side dish!
Enjoy your Crispy Garlic Butter Parmesan Smashed Potatoes! They’re sure to be a hit!
Can I Use Different Types of Potatoes?
Absolutely! While Yukon Gold and red potatoes are recommended for their creamy texture, you can also use fingerling or new potatoes. Just adjust the cooking time if you choose larger potatoes, as they may take longer to become fork-tender.
Can I Make These Smashed Potatoes Ahead of Time?
Yes, you can prepare the potatoes in advance! Cook and smash the potatoes, then store them in the refrigerator before adding the garlic butter and cheese. When you’re ready to serve, just brush with the mixture and bake until crispy.
How Do I Store Leftover Smashed Potatoes?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place them on a baking sheet and pop them in a preheated oven at 375°F (190°C) for about 10-15 minutes to get them crispy again.
Can I Make These Vegan or Dairy-Free?
Absolutely! To make this recipe vegan, substitute unsalted butter with a plant-based butter or olive oil, and use nutritional yeast or a vegan Parmesan cheese alternative in place of the Parmesan cheese for that cheesy flavor.
