Crispy Garlic Butter Parmesan Smashed Potatoes

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Crispy on the outside, fluffy on the inside, and bursting with buttery, garlicky flavor—these smashed potatoes are the ultimate comfort food side dish. They’re everything you want in a potato dish: rich, savory, golden brown, and just the right amount of crispy. Whether you’re serving them as a side for steak, roasted chicken, or enjoying them straight off the tray (we don’t judge), these smashed potatoes are addictive in the best way.

The magic lies in the garlic butter and parmesan combo that coats every inch of the smashed surface. They roast to perfection with crispy edges and soft, pillowy centers that soak up all that cheesy, buttery flavor. They look fancy, but they’re incredibly simple to make with pantry staples and a few fresh herbs for garnish.

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What Kind of Potatoes Should I Use?

The best choice for smashed potatoes is small, waxy potatoes like baby Yukon golds or red potatoes. Their smooth, thin skins crisp up beautifully in the oven, and their creamy interior makes for a tender bite after smashing. Avoid starchy potatoes like russets, which are more prone to falling apart.

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Ingredients for the Crispy Garlic Butter Parmesan Smashed Potatoes

Baby Yukon Gold Potatoes: These are ideal for their buttery texture and thin skin that crisps well.

Butter: The base of our flavor bomb. It soaks into the potatoes and helps crisp them in the oven.

Olive Oil: Helps achieve a golden crust and prevents the butter from burning.

Garlic: Fresh minced garlic adds bold, aromatic flavor that infuses the butter beautifully.

Parmesan Cheese: For a salty, crispy, cheesy crust that browns perfectly when baked.

Salt and Pepper: Essential seasonings to enhance flavor.

Fresh Parsley: Sprinkled on top for a pop of color and herby brightness.

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How To Make the Crispy Garlic Butter Parmesan Smashed Potatoes

Step 1: Boil the Potatoes

Place the baby Yukon gold potatoes in a large pot of salted water and bring to a boil. Cook them until fork-tender, about 15–20 minutes. Drain and let them cool slightly so they’re easier to handle.

Step 2: Smash Them Flat

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. Arrange the boiled potatoes on the sheet and gently smash each one flat using the bottom of a glass or measuring cup. Aim for about 1/2 inch thickness—not too thin so they fall apart, but flat enough for maximum crispiness.

Step 3: Make the Garlic Butter

In a small saucepan or skillet, melt the butter and olive oil together over low heat. Add the minced garlic and cook for 1–2 minutes until fragrant, but not browned. Remove from heat.

Step 4: Brush and Season

Generously brush the garlic butter mixture over each smashed potato, making sure it gets into all the cracks and crevices. Season with salt and pepper to taste, then sprinkle grated parmesan over the top.

Step 5: Roast Until Crispy

Roast the potatoes in the preheated oven for 25–30 minutes, or until the edges are crispy and golden brown. For extra crisp, you can broil them for 2–3 minutes at the end.

Step 6: Garnish and Serve

Remove from the oven and sprinkle with freshly chopped parsley. Serve immediately while hot and crispy!

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How to Serve and Store Crispy Garlic Butter Parmesan Smashed Potatoes

These smashed potatoes are best served hot out of the oven. Their crispy texture is most satisfying when fresh, especially with a final sprinkle of parmesan and parsley just before serving. They pair perfectly with roasted meats like chicken, steak, or pork, and make an excellent addition to holiday spreads or casual dinners.

To store leftovers, let them cool completely before transferring to an airtight container. Refrigerate for up to 3 days. To reheat, pop them in the oven or air fryer at 400°F for about 8–10 minutes until crisped back up. Avoid microwaving if possible—it softens the crispy edges.

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Frequently Asked Questions

Can I make these ahead of time?

Yes! Boil and smash the potatoes ahead, then refrigerate them until ready to bake. Add the garlic butter and parmesan just before roasting.

Do I have to use parmesan?

Parmesan is classic, but feel free to swap in pecorino, asiago, or even nutritional yeast for a dairy-free option.

Can I use red potatoes instead?

Absolutely. Red baby potatoes also have a waxy texture and thin skins that crisp well.

How do I keep them from falling apart when smashing?

Let the boiled potatoes cool a few minutes and press gently. If they’re too hot or too soft, they may break.

What dipping sauce goes well with these?

Garlic aioli, sour cream and chives, or a spicy ranch are all delicious choices.

Can I freeze smashed potatoes?

It’s not ideal. The texture after freezing and reheating can turn mushy. Fresh is best for this recipe.

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Want More Side Dish Ideas with Big Flavor?

If you’re loving these crispy garlic butter parmesan smashed potatoes, here are more delicious sides that pack in flavor and flair:

• Roasted Potatoes and Carrots for a simple yet hearty duo.
• Cheesy Cauliflower Patties as a low-carb alternative with golden edges.
• Slow Cooker Garlic Butter Beef Bites & Potatoes for a complete comfort meal.
• Creamy Garlic Parmesan Tortellini with Sausage and Broccoli when you want something heartier with the same garlic-parm notes.
• Grilled Chicken Broccoli Bowls with Creamy Garlic Sauce if you’re craving a balanced, protein-packed plate.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest side dish board so you never lose it.

And when you try it, come back and let me know how it turned out! Did you use Yukon golds or red potatoes? Did you add extra garlic or toss in some chili flakes?

I love seeing your kitchen creations and hearing how you put your own spin on things. Drop your thoughts or questions in the comments—let’s help each other make better, crispier potatoes.

Looking for even more recipe inspiration? Follow me on Pinterest @hallarecipes where I post daily ideas and new recipes from Life with Jam.

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