Parmesan Garlic Herb Potatoes (Print Version)

Golden smashed potatoes with garlic, fresh herbs, and melted Parmesan for a flavorful side dish.

# What You’ll Need:

→ Potatoes

01 - 1.5 lbs baby Yukon Gold or red potatoes, scrubbed

→ Seasonings & Oils

02 - 2 tbsp olive oil
03 - 2 tbsp unsalted butter, melted
04 - 3 cloves garlic, minced
05 - 1 tsp sea salt
06 - ½ tsp freshly ground black pepper
07 - ½ tsp smoked paprika (optional)

→ Cheese & Herbs

08 - ½ cup freshly grated Parmesan cheese
09 - 2 tbsp chopped fresh parsley
10 - 1 tbsp chopped fresh chives (optional)
11 - Extra Parmesan and herbs for garnish (optional)

# How to Make It:

01 - Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.
02 - Place potatoes in a large pot, cover with cold salted water, and bring to a boil. Simmer for 15–20 minutes until fork-tender but intact.
03 - Drain potatoes thoroughly and let them steam-dry in the colander for 2 minutes.
04 - Arrange potatoes on the prepared baking sheet. Using a potato masher or the bottom of a glass, gently smash each to approximately ½ inch (1.25 cm) thickness.
05 - In a small bowl, combine olive oil, melted butter, minced garlic, sea salt, black pepper, and smoked paprika if using. Drizzle the mixture evenly over the smashed potatoes.
06 - Sprinkle grated Parmesan cheese uniformly over the potatoes.
07 - Bake for 20–25 minutes or until edges turn golden brown and crispy.
08 - Remove from oven, garnish with fresh parsley and chives, and add extra Parmesan if desired. Serve immediately while hot.

# Additional Tips::

01 -
  • The edges get shatteringly crisp while the insides stay cloud soft, giving you two textures in every bite.
  • You only need one pan and about ten minutes of actual work, the oven does the rest.
  • Garlic and Parmesan bake right into the crevices, so every forkful tastes like the best part of a loaded baked potato.
02 -
  • Don't skip the steam drying step after boiling, wet potatoes won't crisp up no matter how hot your oven is.
  • Use freshly grated Parmesan, the pre-shredded kind doesn't melt the same way and can taste dusty.
  • If your potatoes are different sizes, pull out the smaller ones early so they don't overcook and fall apart when you smash them.
03 -
  • Smash the potatoes while they're still warm, cold potatoes are harder to flatten and more likely to crumble.
  • If you don't have fresh herbs, dried Italian seasoning works in a pinch, just use half the amount.
  • Try swapping Parmesan for Pecorino Romano or a vegan hard cheese if you need a different flavor or want to keep it dairy free.
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