Crispy Garlic Butter Parmesan Smashed Potatoes

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These Crispy Garlic Butter Parmesan Smashed Potatoes are what potato dreams are made of—golden brown, ultra crispy on the outside, and deliciously fluffy inside. Each bite is infused with a rich garlic butter flavor and finished with a generous dusting of Parmesan cheese and freshly chopped herbs. Whether you’re serving them as a standout side dish or a party appetizer, they never fail to steal the spotlight.

Unlike regular roasted potatoes, these smashed wonders are first boiled to tenderness, then gently pressed until they burst open with cracks and crevices that become golden and crunchy in the oven. The garlic butter seeps into every fold while the Parmesan forms an irresistible crust on top. It’s comfort food meets gourmet—simple to make, yet bursting with flavor and texture.

Why You’ll Love This Crispy Garlic Butter Parmesan Smashed Potatoes

• Crispy on the outside, soft on the inside—a perfect texture contrast.
• Easy to make with pantry staples.
• Crowd-pleasing—ideal for gatherings, holidays, or weekday dinners.
• Naturally gluten-free.
• Customizable with your favorite herbs or cheeses.

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Preparation Phase & Tools to Use

To make these smashed potatoes shine, a few basic kitchen tools make all the difference:

• Large Pot – Essential for boiling the potatoes until fork-tender without breaking them apart prematurely.
• Sheet Pan – A rimmed baking sheet gives the potatoes space to crisp up evenly.
• Potato Masher or Fork – For smashing each potato just enough to open it up without completely flattening it.
• Pastry Brush or Spoon – Helps in evenly spreading the garlic butter over the potatoes.
• Oven or Air Fryer – A high heat source to achieve that golden, crispy finish.

Using these tools correctly ensures the potatoes are perfectly cooked, evenly flavored, and come out beautifully crispy every time.

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Preparation Tips

Use baby or small Yukon gold potatoes for the best texture and creamy interior. Boil them until just fork-tender—overcooking will cause them to fall apart when smashed. Let them steam dry for a few minutes after draining to remove excess moisture; this helps them crisp up better in the oven. When smashing, aim for an even thickness so they cook uniformly. Always brush the garlic butter after smashing, not before, to let it soak into the crevices. Finally, sprinkle Parmesan in the last few minutes of baking to avoid burning.

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Ingredients for Crispy Garlic Butter Parmesan Smashed Potatoes

• 2 lbs baby potatoes (Yukon gold or red potatoes work best)
• 4 tablespoons unsalted butter, melted
• 2 tablespoons olive oil
• 4 cloves garlic, finely minced or grated
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup grated Parmesan cheese (freshly grated is best)
• 2 tablespoons chopped fresh parsley (or chives, optional garnish)
• Optional: a pinch of red pepper flakes for heat

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Step 1: Boil the Potatoes

Place the baby potatoes in a large pot of salted water. Bring to a boil and cook for about 15–20 minutes or until the potatoes are fork-tender but not falling apart. Drain and allow them to steam dry for 5 minutes in the colander. This step helps remove moisture and ensures extra crispiness during baking.

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Step 2: Preheat the Oven

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil to prevent sticking.

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Step 3: Smash the Potatoes

Transfer the cooked potatoes to the prepared baking sheet. Using a potato masher, flat-bottomed glass, or fork, gently press each potato down until it splits and flattens to about 1/2 inch thick. Avoid smashing too thin to preserve fluffiness inside.

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Step 4: Add Garlic Butter

In a small bowl, mix the melted butter, olive oil, and minced garlic. Brush or spoon the garlic butter mixture generously over each smashed potato, getting into all the cracks and edges.

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Step 5: Bake Until Crispy

Place the baking sheet in the oven and roast the potatoes for 25–30 minutes or until the edges are golden brown and crispy. Rotate the tray halfway through baking for even browning.

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Step 6: Add Parmesan and Finish Baking

Sprinkle the grated Parmesan over the hot potatoes during the last 5 minutes of baking. Return to the oven until the cheese melts and forms a golden crust. Be careful not to burn the cheese.

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Step 7: Garnish and Serve

Remove the tray from the oven and immediately garnish the potatoes with freshly chopped parsley or chives. Serve warm with your favorite dipping sauce or as a hearty side dish.

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Notes

For best results, use potatoes that are similar in size so they cook evenly during boiling and roasting. Letting the potatoes steam dry after boiling is a small but crucial step that helps eliminate excess moisture—this is key to achieving the crispy texture we’re after. Using freshly grated Parmesan gives a better melt and flavor than the pre-packaged kind, and adds a perfect salty, nutty finish to the potatoes.

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Watch Out for These Mistakes While Cooking

• Skipping the drying step after boiling: Extra moisture prevents the potatoes from crisping up properly.
• Smashing too hard: Over-smashing can turn the potatoes into mush. You want them cracked but still holding shape.
• Using too much garlic too early: Garlic burns easily, so mixing it with butter and applying after smashing avoids bitterness.
• Adding Parmesan too early: It can burn in high heat. Add in the last few minutes for golden perfection.
• Overcrowding the pan: Give each potato space so hot air can circulate and crisp all sides evenly.

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Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a hot oven or air fryer for 5–10 minutes to bring back the crispy texture. Avoid microwaving as it can make them soggy. If you plan to freeze them, do so after baking and allow them to cool completely. Freeze on a tray, then transfer to a sealed container or bag. Reheat from frozen in a 425°F oven until hot and crisp again.

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Estimated Nutrition (Per Serving – Approx. 4 servings)

• Calories: 260
• Protein: 5g
• Fat: 15g
• Saturated Fat: 6g
• Carbohydrates: 28g
• Fiber: 3g
• Sugar: 1g
• Sodium: 280mg
• Cholesterol: 20mg

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Frequently Asked Questions

Can I use regular-sized potatoes instead of baby ones?

Yes, but make sure to cut them into smaller chunks before boiling and adjust the boiling time accordingly.

How do I make them even crispier?

Let the potatoes steam dry completely after boiling and brush with a generous amount of garlic butter. Bake at a high temperature and don’t overcrowd the tray.

Can I make smashed potatoes in the air fryer?

Absolutely! After boiling and smashing, air fry at 400°F for 15–18 minutes or until crispy, flipping halfway through.

What’s the best type of potato to use?

Yukon Gold or baby red potatoes are ideal for their creamy texture and ability to hold shape when smashed.

Can I make these ahead of time?

Yes, boil and smash the potatoes in advance, then refrigerate. Add garlic butter and bake just before serving.

What dipping sauces go well with these?

They pair wonderfully with garlic aioli, sour cream and chive dip, ranch, or spicy sriracha mayo.

How do I make them dairy-free?

Use a plant-based butter and skip or replace the Parmesan with a dairy-free alternative.

Why is my garlic burning?

Garlic burns quickly in high heat. Make sure it’s mixed with butter and added after smashing, not before baking.

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Conclusion

Crispy Garlic Butter Parmesan Smashed Potatoes are everything you want in a comfort side dish—crunchy, garlicky, cheesy, and completely irresistible. With a few smart tips and the right timing, you can turn simple potatoes into something that guests rave about. Ideal for weeknight dinners or holiday spreads, this recipe is one you’ll come back to again and again.

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