Description
Golden on the outside, soft on the inside, and packed with garlic-parmesan flavor—these smashed potatoes are your new go-to side dish. Perfectly crispy edges with buttery, cheesy richness in every bite.
Ingredients
1 ½ pounds baby Yukon gold potatoes
3 tablespoons unsalted butter
2 tablespoons olive oil
3 cloves garlic, minced
½ teaspoon salt
¼ teaspoon black pepper
⅓ cup grated parmesan cheese
2 tablespoons chopped fresh parsley (optional)
Instructions
1. Add potatoes to a large pot of salted water and bring to a boil. Cook until fork-tender, about 15–20 minutes. Drain and let cool slightly.
2. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
3. Arrange potatoes on the sheet and gently smash each one flat to about ½ inch thick using the bottom of a glass or cup.
4. In a small saucepan, melt the butter with olive oil over low heat. Add minced garlic and cook for 1–2 minutes until fragrant.
5. Brush each smashed potato generously with the garlic butter. Season with salt and pepper.
6. Sprinkle parmesan evenly over each potato.
7. Roast for 25–30 minutes until golden and crispy. Optional: broil for 2–3 minutes for extra crunch.
8. Garnish with fresh parsley and serve hot.
Notes
Let the potatoes cool a few minutes after boiling before smashing to prevent breakage.
Don’t skip the olive oil—it helps the butter crisp without burning.
Broiling at the end adds an extra golden crunch—just watch closely!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 215
- Sugar: 1g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg