Garlic Parmesan Smashed Potatoes
Baby potatoes, boiled until tender, smashed flat, then roasted until the edges get shatteringly crispy. A shower of garlic butter and parmesan turns them into the most addictive side dish you’ll ever make. These disappear from the sheet pan before they make it to the table.
Why You’ll Love This Recipe
- Crispy edges + fluffy centers in every bite
- Garlic parmesan butter is irresistible
- Baby potatoes cook fast — just 8 minutes to boil
- The side dish everyone fights over
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Garlic Parmesan Smashed Potatoes
Ingredients
- 1.5 lbs baby potatoes
- 3 tablespoons olive oil
- 3 tablespoons butter, melted
- 4 cloves garlic, minced
- 1/3 cup grated parmesan
- Fresh rosemary or thyme
- Flaky sea salt
Instructions
- Boil baby potatoes in salted water for 8 minutes until fork-tender. Drain.
- Place on a lined baking sheet. Use the bottom of a glass to smash each potato flat.
- Drizzle with olive oil and season with salt. Broil for 5-6 minutes until edges are golden and crispy.
- Mix melted butter with minced garlic. Brush over the smashed potatoes.
- Sprinkle with parmesan and fresh herbs. Serve immediately.
Recipe Tips
- Smash them thin for maximum crispy surface area.
- The broiler gets them crispy fast — watch closely after 4 minutes.
- Use a drinking glass or a potato masher to smash evenly.
- These don’t store well — eat them fresh and hot.
Calories: 280 | Protein: 8g | Fat: 16g | Carbs: 28g
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Nutritional information is estimated and may vary.
