Garlic Parmesan Smashed Potatoes

These Garlic Parmesan Smashed Potatoes are the side dish that steals the show — baby potatoes boiled until fluffy, smashed flat, then roasted until every edge turns shatteringly crisp. A shower of minced garlic, nutty Parmesan, cracked black pepper, and fresh parsley finishes them off, and honestly, they disappear faster than the main course.

Ingredients

• 1.5 lbs (700 g) baby potatoes, washed
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1/2 cup freshly grated Parmesan cheese
• 1 teaspoon kosher salt, plus more for the boiling water
• 1/2 teaspoon freshly cracked black pepper
• 2 tablespoons fresh parsley, chopped
• 1/2 teaspoon Italian seasoning (optional)

Instructions

1. Boil the potatoes: Add the baby potatoes to a large pot of well-salted cold water and bring to a boil. Cook for 15–18 minutes, until easily pierced with a fork but not falling apart. Drain well and let steam dry for 5 minutes.
2. Heat the oven: Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with foil and drizzle with 1 tablespoon of the olive oil.
3. Smash: Arrange the potatoes on the tray with space between them. Using the bottom of a glass or a mug, press each potato firmly until it splits and flattens to about 1/2-inch thick, keeping it in one piece.
4. Season: Drizzle the remaining 2 tablespoons of the olive oil over the smashed potatoes, then season evenly with the kosher salt, black pepper, and Italian seasoning if using. Brush or toss gently so the oil coats the cracked edges.
5. Roast: Bake for 25–30 minutes, flipping once halfway, until the edges are deep golden and crisp.
6. Garlic Parmesan finish: Remove the tray from the oven and sprinkle the minced garlic and grated Parmesan evenly over the hot potatoes. Return to the oven for 3–5 minutes, until the cheese is melted and lightly golden.
7. Serve: Transfer to a platter, shower with the chopped fresh parsley and an extra crack of black pepper, and serve hot.

Pro tip: Don’t rush the smash — press firmly but gently so the potato flattens into one piece with lots of craggy surface area. Those rough, crispy edges are what make this dish irresistible, and letting the potatoes steam-dry after boiling helps them crisp faster.

Estimated nutrition per serving: 280 calories, 7g protein, 38g carbs, 12g fat.