Crispy Garlic Parmesan Smashed Potatoes
Crispy Garlic Parmesan Smashed Potatoes
Ingredients
For the Smashed Potatoes
- 2 pounds baby potatoes
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 teaspoon salt, or to taste
- 1/2 cup Parmesan cheese, freshly grated, plus more for garnish
For the Garlic-Butter Topping
- 1/2 cup unsalted butter
- 4 garlic, cloves, finely minced
- 1/4 cup fresh parsley, chopped, plus more for garnish
- 1/2 teaspoon red chili flakes, or to taste
For the Creamy Dipping Sauce (Optional)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon fresh chives, finely chopped
- 1 teaspoon lemon juice
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
Wash the baby potatoes thoroughly. Place them in a large pot and cover with cold water by about 1 inch. Add a generous pinch of salt to the water. Bring to a boil over high heat, then reduce heat to medium and simmer until the potatoes are fork-tender, about 15-20 minutes. Drain well.
⏱️ 20 min
- 3
Transfer the drained, warm potatoes to a large bowl. Drizzle with olive oil, then sprinkle with smoked paprika, garlic powder, black pepper, and salt. Add 1/2 cup of grated Parmesan cheese. Toss gently to coat all the potatoes evenly.
⏱️ 5 min
- 4
Arrange the seasoned potatoes on the prepared baking sheet, ensuring they are not overcrowded. Using the bottom of a sturdy glass or a potato masher, gently smash each potato flat to about 1/2-inch thick. Be careful not to break them apart completely.
⏱️ 5 min
- 5
Bake the smashed potatoes for 25-30 minutes, or until golden brown and crispy. Flip them halfway through baking for even crispiness.
⏱️ 30 min•🌡️ 400
- 6
While the potatoes are baking, prepare the garlic-butter topping. In a small saucepan or skillet, melt the unsalted butter over medium-low heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
⏱️ 3 min
- 7
Remove the pan from the heat. Stir in the chopped fresh parsley and red chili flakes. Set aside.
⏱️ 2 min
- 8
If making the dipping sauce, combine mayonnaise, sour cream, chopped chives, lemon juice, smoked paprika, salt, and black pepper in a small bowl. Stir until well combined. Taste and adjust seasoning as needed.
⏱️ 5 min
- 9
Once the potatoes are crispy, transfer them to a large serving bowl. Pour the warm garlic-butter topping generously over the potatoes. Toss gently to coat every potato.
⏱️ 3 min
- 10
Transfer the sauced potatoes to a serving platter. Sprinkle with additional freshly grated Parmesan cheese and fresh chopped parsley for garnish. Serve immediately with the creamy dipping sauce on the side, if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Garlic Parmesan Smashed Potatoes
Ingredients
For the Smashed Potatoes
- 2 pounds baby potatoes
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 teaspoon salt, or to taste
- 1/2 cup Parmesan cheese, freshly grated, plus more for garnish
For the Garlic-Butter Topping
- 1/2 cup unsalted butter
- 4 garlic, cloves, finely minced
- 1/4 cup fresh parsley, chopped, plus more for garnish
- 1/2 teaspoon red chili flakes, or to taste
For the Creamy Dipping Sauce (Optional)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon fresh chives, finely chopped
- 1 teaspoon lemon juice
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
Wash the baby potatoes thoroughly. Place them in a large pot and cover with cold water by about 1 inch. Add a generous pinch of salt to the water. Bring to a boil over high heat, then reduce heat to medium and simmer until the potatoes are fork-tender, about 15-20 minutes. Drain well.
⏱️ 20 min - 3
Transfer the drained, warm potatoes to a large bowl. Drizzle with olive oil, then sprinkle with smoked paprika, garlic powder, black pepper, and salt. Add 1/2 cup of grated Parmesan cheese. Toss gently to coat all the potatoes evenly.
⏱️ 5 min - 4
Arrange the seasoned potatoes on the prepared baking sheet, ensuring they are not overcrowded. Using the bottom of a sturdy glass or a potato masher, gently smash each potato flat to about 1/2-inch thick. Be careful not to break them apart completely.
⏱️ 5 min - 5
Bake the smashed potatoes for 25-30 minutes, or until golden brown and crispy. Flip them halfway through baking for even crispiness.
⏱️ 30 min•🌡️ 400 - 6
While the potatoes are baking, prepare the garlic-butter topping. In a small saucepan or skillet, melt the unsalted butter over medium-low heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
⏱️ 3 min - 7
Remove the pan from the heat. Stir in the chopped fresh parsley and red chili flakes. Set aside.
⏱️ 2 min - 8
If making the dipping sauce, combine mayonnaise, sour cream, chopped chives, lemon juice, smoked paprika, salt, and black pepper in a small bowl. Stir until well combined. Taste and adjust seasoning as needed.
⏱️ 5 min - 9
Once the potatoes are crispy, transfer them to a large serving bowl. Pour the warm garlic-butter topping generously over the potatoes. Toss gently to coat every potato.
⏱️ 3 min - 10
Transfer the sauced potatoes to a serving platter. Sprinkle with additional freshly grated Parmesan cheese and fresh chopped parsley for garnish. Serve immediately with the creamy dipping sauce on the side, if desired.
⏱️ 2 min