Crispy Garlic Parmesan Smashed Potatoes
Tender baby Yukon Golds smashed flat and roasted until shatteringly crisp with garlic herb butter and golden melted Parmesan.
In a nutshell:These authentic american crispy garlic parmesan smashed potatoes come together in just 50 minutes with simple ingredients. The chef's secret: after draining boiled potatoes, let them sit on a clean kitchen towel for 5 minutes to release steam. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
These Crispy Garlic Parmesan Smashed Potatoes deliver irresistible contrast: fluffy, buttery insides enveloped in intensely crispy, golden-brown roasted potato skins and lacey baked Parmesan crowns. Par-boiled and crushed directly on a hot baking surface, every potato maximizes contact area for deep, irresistible crunch.
Key Equipment
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- Large boiling pot
- Heavy rimmed baking sheet or cast iron skillet
- Mason jar or flat-bottomed drinking glass
- Pastry brush
Chef's Pro-Tips
- Let potatoes steam-dry: After draining boiled potatoes, let them sit on a clean kitchen towel for 5 minutes to release surface moisture. Dry potatoes crisp up drastically better.
- Use freshly grated Parmesan: Pre-shredded bagged cheese contains anti-caking starches that inhibit crispy melting.
- Preheat the baking sheet: Placing smashed potatoes onto an already hot pan sizzles the bottoms instantly for double-sided crunch.
Ingredients
6
servings
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2 lbs baby Yukon Gold potatoes, scrubbed clean and left whole
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4 tbsp unsalted butter, melted
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2 tbsp extra virgin olive oil, for crispy browning
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4 cloves fresh garlic, finely minced
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¾ cup Parmigiano-Reggiano cheese, freshly finely grated
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1 tbsp fresh rosemary, finely chopped
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1 tsp flaky sea salt and cracked black pepper, to taste
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Step-by-Step Instructions
Boil Potatoes
Place baby potatoes in a large pot, cover with cold salted water, and bring to a boil. Simmer for 15-18 minutes until fork-tender. Drain thoroughly and let steam-dry for 5 minutes.
Smash Flat
Preheat oven to 425°F (220°C). Transfer potatoes to a large rimmed baking sheet. Using the flat base of a glass or jar, gently press down on each potato until flattened to 1/2-inch thickness.
Season & Butter
Whisk melted butter, olive oil, and minced garlic together. Generously brush over each smashed potato. Season generously with flaky sea salt, cracked black pepper, and fresh rosemary.
Top with Parmesan
Evenly shower the potatoes with freshly grated Parmesan cheese, letting cheese spill over the jagged edges for extra crispy cheese lace.
Roast to Perfection
Roast for 25-30 minutes until edges are deeply golden brown and shatteringly crisp. Garnish with remaining rosemary and serve hot!
Chef Clara's Kitchen Picks
Kitchen EssentialsAs an Amazon Associate I earn from qualifying purchases.
Nordic Ware Naturals Half Sheet, 2-Pack
Warp-resistant aluminum for even browning, from sheet-pan dinners to cookies.
View on AmazonVictorinox Fibrox Pro 8" Chef's Knife
Razor-sharp Fibrox Pro blade that home chefs and pros both reach for.
View on AmazonTILUCK Stainless Measuring Cups & Spoons, 10-Pc
Stainless steel cups and spoons that measure precisely and last.
View on AmazonMercer Culinary Locking Tongs, 9" + 12"
Locking tongs in two handy sizes for the stovetop and the grill.
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Non-stick paper for lining pans – easy release, easy cleanup.
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Teak spoons gentle on cookware and built for daily stirring.
View on AmazonOXO Good Grips Silicone Whisk Set, 9" + 11"
Silicone whisks safe for nonstick pans, in two sizes.
View on AmazonUltra Cuisine Stainless Cooling Rack Set of 2
Stainless racks that fit half sheets – for cooling bakes and crisping roasts.
View on AmazonUmite Chef Stainless Mixing Bowls with Lids, 8-Pc
Nesting stainless bowls with airtight lids, from prep to storage.
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Six speeds with a snap-on storage case for the beaters.
View on AmazonFrequently Asked Questions
Mini Yukon Gold or yellow Dutch baby potatoes are ideal because their thin skins crisp up wonderfully while the flesh stays creamy and buttery.
Yes! Par-boil and smash, brush with garlic butter and parmesan, then air fry at 400°F (200°C) for 12-15 minutes until crunchy.
Reheat in a 400°F oven or air fryer for 5-7 minutes. Avoid the microwave to keep the edges crispy.
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