Garlic Parmesan Smashed Potatoes With Crispy Edges

Garlic Parmesan Smashed Potatoes

These skin-on baby potatoes roast into irregular pieces with golden, crisp edges and soft yellow centers. Simmer them until tender, let their surfaces dry, then press just enough to split the sides—not into thin chips. Give them room on the pan to brown, and add the fresh garlic and Parmesan near the end so neither spends too long in the hot oven.

Servings: 4 side-dish servings | Prep: 10–15 minutes | Cook: 40–52 minutes | Total: About 55–70 minutes

Ingredients for Garlic Parmesan Smashed Potatoes

• 1 1/2 pounds similarly sized baby yellow or baby Yukon Gold potatoes (680g), scrubbed
• 1 tablespoon kosher salt, for the cooking water
• 2 tablespoons olive oil, divided
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons unsalted butter (28g), melted
• 3 garlic cloves, finely minced or grated
• 1/3 cup finely grated Parmesan (30g)
• 1 tablespoon chopped fresh parsley
• Optional: a small pinch of crushed red pepper flakes, for serving

How to Make Garlic Parmesan Smashed Potatoes

1. Simmer the potatoes: Put the potatoes in a medium saucepan, cover with water, and add the tablespoon of kosher salt. Bring to a steady simmer and cook, uncovered or partially covered, for about 15–20 minutes. Start checking at 15 minutes: a fork or small knife should slide easily into the center, but the potatoes should still hold together.
2. Preheat and steam-dry: While the potatoes cook, preheat the oven to 425°F (220°C). Drain the potatoes thoroughly and leave them in a colander for about 5 minutes, until the skins no longer look wet. Line a rimmed sheet pan with parchment rated for 425°F, keeping the parchment within the pan, and lightly oil it.
3. Smash and season: Arrange the potatoes with space between them; use a second pan if needed. Lightly oil the bottom of a flat-bottomed glass or measuring cup, then gently press each potato to about 1/2 inch thick at its thickest point. The sides should split to expose yellow flesh, while each potato remains mostly in one piece. Drizzle with the remaining olive oil and season with the 1/2 teaspoon salt and the pepper.
4. Roast until golden: Roast uncovered, without flipping, for about 20–25 minutes. Check at 20 minutes. The broken edges should be visibly golden and beginning to crisp before the toppings go on; if they are still pale, keep roasting. Rotate the pan if browning is uneven. If using two pans, switch their positions during this first roast.
5. Add garlic and Parmesan: Stir the garlic into the melted butter and distribute it over the potatoes. Sprinkle lightly with Parmesan. Roast for about 5–7 minutes more, checking after 4 minutes. The cheese should be melted or lightly golden, and the garlic fragrant rather than dark brown.
6. Finish: Scatter parsley over the hot potatoes. Add the optional red pepper flakes, if using, taste for salt, and serve promptly.

How to Get Crisp Edges and Tender Centers

Steam-drying removes surface moisture that slows browning. Pressing until the sides split creates craggy edges, while the thicker centers stay soft. Space matters, too: crowded potatoes trap moisture instead of roasting evenly.

Potato size and smash thickness affect the timing. Let the edges turn golden during the first roast rather than adding the garlic and Parmesan as soon as the timer ends.

Serving, Storing, and Reheating

Serve hot alongside chicken, steak, fish, or pork chops. For a potato side without the boil-and-smash step, try crispy oven roasted potatoes.

To prepare ahead, boil and drain the potatoes, then refrigerate them. Smash and roast closer to serving; cold potatoes may need extra time to develop golden edges.

Refrigerate cooled leftovers in an airtight container for up to 4 days. Reheat on a sheet pan at 400°F (205°C) for about 10 minutes, until hot and the edges have crisped again. A microwave will warm them but will not restore the edges as well. Freezing is not recommended if crisp texture is the priority.

Nutrition

Approximate per serving, based on 4 servings: 280 calories, 6g protein, 15g fat, and 31g carbohydrates. Approximate per 100g: 145 calories, 3g protein, 8g fat, and 16g carbohydrates. Values are estimates; per-100g figures vary with moisture lost during roasting and how much oil remains on the pan.