Quick Smashed Potatoes
Hola! I’m Emma, and if you’ve ever wondered what happens when a Florida girl falls head over heels for the bold, soul‑warming flavors of Mexico, well… you’re about to find out. I grew up under the bright Orlando sun, but some of my fondest memories glow even warmer—long afternoons helping my mama press tortillas and laughing as my abuela coaxed magic out of fresh chiles. Those kitchens were my first classrooms, teaching me that food isn’t just fuel—it’s family, laughter, and stories told between bites. Every time I smash small white potatoes with garlic and parmesan, I feel connected to that tradition of comfort and joy, and I know you will too.
Quick Recipe Overview
| Prep Time | Cook Time | Total Time | Servings | Difficulty | Cuisine | Best Season |
|---|---|---|---|---|---|---|
| 15 minutes | 45 minutes | 1 hour | 4 | Easy | American | Year‑round |
Why You’ll Love This Recipe
- Perfectly crispy yet fluffy – The edges get golden‑crisp while the centers stay soft and tender, delivering that delightful contrast in every bite.
- Garlicky, cheesy flavor breakthrough – Garlic powder and freshly grated parmesan create a simple yet bold seasoning that perks up plain potatoes beautifully.
- Effortlessly elegant snack or side – Whether you’re hosting guests or feeding the family, these smashed potatoes feel fancy but are shockingly easy.
- Customizable for any diet – Want dairy‑free? Skip or swap the cheese. Want extra heat? Add chili flakes or smoked paprika for a kick.
- Great make‑ahead or party food – Prep ahead, bake just before serving, and let these golden bites shine on any table.
Smashed Potatoes (Garlic Parmesan)
- Total Time: 1 hour
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Smashed potatoes are another tasty way to enjoy potatoes at dinner (or as a snack). They’re crispy on the outside, soft on the inside, and roasted with garlic parmesan goodness.
Ingredients
- 1 ½ pounds small white potatoes
- 1 ½ tablespoons extra-virgin olive oil
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup freshly grated parmesan cheese
Instructions
1. Place potatoes in a pot and cover with water by 1 inch. Salt the water and bring to a boil over medium-high heat. Cook until fork-tender, about 15 minutes.
2. Drain potatoes and let cool for 10 minutes.
3. Preheat oven to 450°F (230°C). In a bowl, toss potatoes with olive oil, garlic powder, salt, and pepper.
4. Place potatoes on a baking sheet and smash each to about ½-inch thick using the bottom of a glass.
5. Bake for 25–30 minutes until golden and crispy.
6. Sprinkle parmesan cheese over potatoes and bake for 5 more minutes.
7. Optional: Garnish with chopped parsley and serve warm.
Notes
Use small or baby potatoes for maximum crispiness.
Let potatoes dry well before roasting to avoid sogginess.
For a dairy-free version, omit parmesan or use nutritional yeast.
Don’t overcrowd the pan to ensure even crisping.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 recipe
- Calories: 203
- Sugar: 1g
- Sodium: 401mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 4mg
Ingredients
- 1 ½ pounds small white potatoes
- 1 ½ tablespoons extra‑virgin olive oil
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup freshly grated parmesan cheese
Ingredient Tips
| Ingredient | Tip |
|---|---|
| Small white potatoes | Small or baby potatoes are ideal—they cook evenly, are easier to crush, and achieve maximum crispiness. |
| Extra‑virgin olive oil | Use a high‑quality olive oil for the best flavor and browning without burning. |
| Garlic powder | Powder gives even distribution of garlic flavor—use fresh garlic for a stronger kick, minced and tossed in before roasting (but watch for burning). |
| Parmesan cheese | Freshly grated melts beautifully and gives the best flavor; pre‑grated can be used but may not crisp as well. |
Step‑by‑Step Instructions
- Boil the potatoes. Place potatoes in a pot and cover with water by about an inch. Salt generously (around 1 tablespoon of kosher salt). Bring to a boil over medium‑high heat and cook until fork‑tender, about 15 minutes.
- Drain and cool. Drain the potatoes in a colander. Let them cool until you can handle them—approximately 10 minutes—so they’re safe to smash.
- Season. Preheat oven to 450 °F (230 °C). In a mixing bowl, toss the cooled potatoes with olive oil, garlic powder, salt, and pepper until evenly coated.
- Smash the potatoes. Arrange potatoes on a heavy‑duty baking sheet. Smash each gently to about ½‑inch thickness using the bottom of a glass or a potato masher—thinner means crispier but more delicate.
- Roast until golden. Bake for 25–30 minutes or until edges are golden and crisp.
- Add Parmesan. Sprinkle the grated parmesan evenly over the potatoes. Return to oven for an additional 5 minutes to melt and lightly brown the cheese.
- Serve warm. Optionally garnish with chopped parsley for a pop of color, then serve right away for maximum crispiness and flavor.
Helpful Tips
- Use a heavy baking sheet—thin sheets may warp or heat unevenly.
- Don’t overcrowd the pan—give each potato room to crisp up on its own.
- Make sure potatoes aren’t too wet when tossing with oil; pat dry if needed.
- If they’re ready before you are, hold in a warm oven (200 °F/95 °C) on the lowest rack to keep them crisp.
Expert Tips for the Best Results
- Try using Yukon Golds for a creamier center and rich buttery flavor.
- Let the roasted potatoes rest for a minute or two before serving to slightly firm up the crust.
- For deeper garlic flavor, toss the oil with a smashed garlic clove and remove before roasting.
- Use finely shredded Parmigiano‑Reggiano for the most sophisticated, nutty finish.
Recipe Variations
- Spicy Smashed Potatoes – Add ¼ teaspoon chili flakes or smoked paprika into the oil mix and sprinkle with a pinch more after baking for a smoky, fiery twist.
- Herb‑Infused Version – Add minced rosemary or thyme to the olive oil blend—herbs roast beautifully, adding fragrant bursts to every bite.
- Vegan‑Friendly – Skip the cheese and sprinkle with nutritional yeast before baking, or stir in dairy‑free parmesan for that cheesy umami.
- Loaded Potato Style – Once baked, top with crispy bacon, chopped scallions, and a dollop of sour cream or Greek yogurt for a party‑ready indulgence.
Make Ahead & Freezer Tips
These potatoes are forgiving if prepped in advance. Boil and smash them, then refrigerate on the baking sheet (covered). When guests arrive, bake as directed—add a few extra minutes if cold. For freezing: roast through the cheese step, cool completely, and freeze in a single layer on the pan, then transfer. Reheat from frozen in a preheated oven at 425 °F (220 °C) until warmed through and crisp again.
Serving Suggestions
Serve these golden, garlicky beauties straight off the pan alongside a fresh green salad or roasted veggies. The crispy edges are perfect for scooping up sauces—try pairing with a tangy aioli or dollop of herb‑infused yogurt.
Pairing Ideas
These savory potatoes pair beautifully with a crisp white wine like Sauvignon Blanc or a light lager beer to cut through the richness. For non‑alcoholic options, try a sparkling lemonade or cucumber‑mint water to refresh the palate. Add a side of roast chicken or grilled fish for a wholesome, balanced meal.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop them in a 375 °F (190 °C) oven on a baking sheet for about 10–12 minutes—to retain crispiness—or use the stovetop in a hot, oiled skillet, turning gently to re‑crisp all sides. Avoid microwaving if you want that golden crunch!
FAQs
- Can I use larger potatoes instead of small whites? Larger potatoes can be used but won’t smash as evenly; try cutting them into smaller chunks first for better crispiness.
- What if I don’t have garlic powder? Use 1–2 garlic cloves finely minced—toss with the oil and potatoes, but watch closely when roasting to prevent burning.
- Can I make these without oven? You could pan‑fry smashed potatoes on the stovetop in batches over medium heat, but the texture may be less evenly crispy.
- Is this recipe gluten‑free? Yes! All ingredients—potatoes, oil, spices, cheese—are naturally gluten‑free, making this a safe choice for most gluten‑free diets (always check your parmesan label to be sure).
- How do I keep them crispy longer? Serve immediately on a warm plate or baking sheet and avoid covering tightly, which traps steam and softens the crust.
- Can I add other cheeses? Absolutely! Try shredded cheddar or a sprinkle of crumbled feta for playful variations—just be mindful of melting times.
- Can this be doubled for a crowd? Yes—just use two baking sheets to avoid overcrowding and ensure even roasting and crispiness.
Nutrition Facts (per serving)
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 serving (¼ of recipe) | 203 kcal | 6 g | 30 g | 7 g | 4 g | 1 g |
Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Conclusion
I hope these garlic‑parmesan smashed potatoes bring all that cozy, sun‑warm love from my kitchen to yours. They’re crispy, garlicky, and just begging to be devoured—seriously, try them once and they might just become your new favorite side or snack. Enjoy every golden, flavorful bite!
