Smashed Potatoes Recipe

If you’re craving an easy, oven-baked Smashed Potatoes Recipe with garlic and Parmesan, these little comfort food gems are about to become your new favorite side dish.

Smashed potatoes are small, boiled baby potatoes gently crushed and roasted until golden, crispy, and tender all at once. Unlike traditional mashed potatoes, this side dish lets each spud show off its rustic shape and texture—perfect for fall gatherings or cozy weeknight dinners. I first whipped up this oven-baked version when my daughter’s college friends came over; they couldn’t stop raving about the garlicky kick and crunchy edges. Beyond the taste, you’re getting vitamin C, potassium, and fiber in every bite—no heavy cream needed. You know what? This recipe feels both indulgent and wholesome, making it my go-to comfort food when I want simple, satisfying flavors.

Why You’ll Love This Recipe

• Ready in under 45 minutes—perfect for busy weeknights.
• Uses just one baking sheet—less cleanup, more couch time.
• Garlic and Parmesan pack big flavor without fuss.
• Crispy edges meet fluffy centers—texture heaven.
• Baby potatoes are budget-friendly and nutrient-rich.
• Vegan tweak available—swap Parmesan for nutritional yeast.
• Crowd-pleasing side dish at holiday tables or barbecues.
• Easily doubled or tripled for large gatherings.

Ingredients

• 1½ pounds baby potatoes (Yukon Gold or red potatoes work best)
• 3 tablespoons olive oil (extra-virgin for depth)
• 4 cloves garlic, finely minced (or 1½ teaspoons garlic powder)
• ½ teaspoon kosher salt (sea salt flakes for garnish)
• ¼ teaspoon freshly ground black pepper
• ¼ cup grated Parmesan cheese (or nutritional yeast for dairy-free)
• 1 tablespoon chopped fresh parsley (optional, for color)
• 1 teaspoon smoked paprika (optional, for a mild smoky note)

Tips:
– Choose uniform-size potatoes so they cook evenly.
– Let potatoes sit out for 10 minutes before boiling to shave off chilling time.
– Quality olive oil brings out the garlic’s aroma—don’t skip it.

Directions

1. Preheat your oven to 425°F. Line a baking sheet with parchment or lightly grease it—your choice!
2. Place potatoes in a large pot; cover with cold water and add a pinch of salt. Bring to a boil, then simmer 12–15 minutes, until potatoes are fork-tender but not falling apart. (Test one: it should give under gentle pressure.)
3. Drain well and let potatoes steam-dry in the colander for 2 minutes—this helps them crisp up later.
4. Transfer potatoes to the baking sheet in a single layer, spacing them an inch apart. Using the bottom of a sturdy glass or a potato masher, gently press each potato until it’s about ½-inch thick.
5. In a small bowl, whisk olive oil, minced garlic, kosher salt, and black pepper. Drizzle evenly over the smashed potatoes, using a spoon to nudge oil into crevices.
6. Roast for 20 minutes, then sprinkle Parmesan cheese and smoked paprika on top. Return to oven for another 5–7 minutes, until edges are golden and cheese is just melting.
7. Remove from oven and let rest 2–3 minutes to lock in that crisp texture.
8. Garnish with fresh parsley and an extra pinch of salt flakes. Serve hot!

Servings & Timing

Makes 4 servings (about 16 potato halves)
Prep Time: 15 minutes
Rest Time: 5 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Variations

• Cheesy Herb: Swap Parmesan for sharp cheddar and sprinkle with chopped chives.
• Spicy Kick: Add ¼ teaspoon cayenne pepper or chipotle powder to the oil mix.
• Lemon Zest: Toss with lemon juice and zest for a bright twist.
• Mediterranean: Top with crumbled feta and chopped kalamata olives.
• Vegan Comfort: Use nutritional yeast instead of cheese and fresh thyme.

Storage & Reheating

Store cooled smashed potatoes in an airtight container in the fridge for up to 3 days. For longer keeping, freeze in a single layer on a sheet before transferring to a freezer bag (up to 1 month). To reheat, pop them on a baking sheet in a 375°F oven for 8–10 minutes or until crisp again—microwaving makes them soft, so stick to the oven or air fryer. Make-ahead tip: prep and smash potatoes a day ahead; just add oil and roast when guests arrive.

Notes

I discovered that letting potatoes sit a minute on the baking sheet before drizzling oil makes a big difference in crispiness—you’ll see little golden halos form. If your garlic browns too fast, stir it in halfway through roasting. Feel free to experiment with coarse sea salt or a sprinkle of Parmesan at the very end to keep those peaks of flavor sharp.

FAQs

Q: Can I use regular-sized potatoes?
A: You can, but you’ll need to cut them into 1½-inch chunks and boil a bit longer—watch for tenderness.

Q: What’s the secret to extra-crispy edges?
A: Steam-dry after boiling and give them space on the pan—crowding leads to steaming, not roasting.

Q: Is this recipe gluten-free?
A: Yes! All ingredients are naturally gluten-free—just double-check your spice blends.

Q: Can I skip the Parmesan?
A: Definitely—nutritional yeast gives a cheesy vibe if you need dairy-free, or just omit it for a pure garlic hit.

Q: How do I prevent potatoes from sticking?
A: Use parchment paper or coat the pan with a thin layer of oil; don’t be shy about spacing them out.

Q: Will this work in an air fryer?
A: Absolutely—air-fry at 400°F for about 10–12 minutes, flipping halfway through for even browning.

Q: Can I add other herbs?
A: Sure—rosemary, thyme, or even a pinch of oregano mix nicely with garlic and Parmesan.

Q: What pairs well with these smashed potatoes?
A: Grilled chicken, steak, or a simple green salad—honestly, they’re the chameleon of side dishes.

Conclusion

This Smashed Potatoes Recipe brings together crunchy, golden edges and tender insides in a snap—your guests will think you spent hours in the kitchen. Give it a try, then come back and let me know how your twist with paprika or lemon zest turned out. And if you’re hungry for more, check out my Oven-Baked Macaroni & Cheese or Garlic Roasted Brussels Sprouts next!