These crispy smashed potatoes are a delicious treat! Cooked until tender, then smashed and topped with garlic butter and Parmesan, they make for the perfect side dish.
Who can resist that crunchy outside and fluffy inside? I can’t! I love serving these with chicken or just snacking on them straight from the pan. Yum! 😋
Key Ingredients & Substitutions
Baby Potatoes: Yukon gold or red potatoes work best for this recipe as they’re creamy and tasty. If you can’t find them, you can use regular potatoes, just cut them into smaller pieces to ensure even cooking.
Olive Oil: This adds flavor and helps achieve that crispy texture. If you’re out, you can use vegetable oil or melted coconut oil as substitutes. Just keep in mind that these oils may have a more neutral taste.
Unsalted Butter: I love using unsalted butter to control the saltiness in the dish. You can switch to margarine or a dairy-free alternative like plant-based butter if you’re looking for a lighter option.
Garlic: Fresh garlic is key to the flavor! If you don’t have fresh garlic, try garlic powder—just use about 1/8 teaspoon per clove. Keep in mind the flavor won’t be quite as vibrant, but it’ll still be tasty.
Parmesan Cheese: Grated Parmesan adds a nice sharpness. If you’re in need of a substitute, try Pecorino Romano or nutritional yeast for a vegan option.
How Do I Achieve Perfectly Crispy Smashed Potatoes?
Getting that beautiful crispy texture is the highlight of smashed potatoes! After boiling, it’s essential to smash them gently but firmly to create surface area for crisping. Here’s how to do it:
- Ensure potatoes are fork-tender before smashing—this helps with even cooking.
- Space the smashed potatoes apart on your baking sheet; this promotes airflow and crispness.
- Brush the garlic butter generously over each, then drizzle with olive oil for extra crispiness.
- Don’t rush the baking! Keep an eye on them and bake until they’re golden brown around the edges.
Following these steps will help you achieve those crispy, buttery potatoes everyone loves!
How to Make Crispy Garlic Butter Parmesan Smashed Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 1.5 pounds baby potatoes (Yukon gold or red potatoes)
- 3 tablespoons olive oil
- 4 tablespoons unsalted butter, melted
- 4 cloves garlic, minced
For Seasoning:
- 1/2 cup grated Parmesan cheese
- Salt, to taste
- Freshly ground black pepper, to taste
- 1-2 tablespoons fresh parsley, finely chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 15-20 minutes of prep time and an additional 25-30 minutes to bake, so plan for a total of around 45-50 minutes from start to finish. You’ll have a tasty, crispy side dish ready in no time!
Your Step-by-Step Guide:
1. Preheat the Oven:
Start by preheating your oven to 450°F (230°C). This high heat will help the potatoes get crispy. If you have parchment paper, line a baking sheet with it, or you can simply grease it lightly with some cooking spray or extra olive oil.
2. Cook the Potatoes:
Place your baby potatoes in a large pot and cover them with salted water. Turn the heat up to high and bring it to a boil. Let the potatoes cook for about 15-20 minutes, or until they are fork-tender (you should be able to easily poke them with a fork).
3. Smash the Potatoes:
Once cooked, drain the potatoes and let them cool slightly until they are safe to touch. Then, place them on your lined baking sheet with some space in between each. Using the bottom of a glass or a potato masher, gently press down on each potato to flatten it to about 1/2 inch thick while keeping it in one piece.
4. Prepare the Garlic Butter:
In a small bowl, mix together the melted unsalted butter and minced garlic until well combined. This garlic butter will add a lovely flavor to your potatoes!
5. Season the Potatoes:
Using a brush or a spoon, evenly cover each smashed potato with the garlic butter mixture. After that, drizzle some olive oil over all the potatoes and make sure each one gets a generous sprinkle of grated Parmesan cheese, along with salt and pepper to taste.
6. Bake to Crispy Perfection:
Pop the baking sheet into the preheated oven and bake for about 20-25 minutes. Keep an eye on them until the edges turn golden brown and you see that delicious crispy texture you want.
7. Garnish and Serve:
When they are done, carefully take the baking sheet out of the oven. Garnish your crispy potatoes with finely chopped parsley for a touch of color and added flavor. Serve them hot as a delightful side dish and enjoy the tasty goodness!
Can I Use Different Types of Potatoes?
Absolutely! While Yukon gold and red potatoes are recommended for their creamy texture, you can use any small or medium-sized potato. Just adjust the cooking time if using larger ones to ensure they become fork-tender.
Can I Make These Potatoes in Advance?
Yes! You can boil and smash the potatoes a few hours ahead of time. Just cover them and refrigerate until you’re ready to bake. When it’s time, drizzle with garlic butter and olive oil before baking as usual!
What’s the Best Way to Reheat Leftovers?
To reheat, place the leftover smashed potatoes on a baking sheet and warm them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until they are heated through and crispy again. You can also use an air fryer for extra crispiness!
Can I Make This Recipe Vegan?
Yes! You can substitute the unsalted butter with a vegan butter alternative and use nutritional yeast instead of Parmesan cheese to maintain flavor without dairy. The smashed potatoes will still be delicious!