Garlic Parmesan Smashed Potatoes (Print Version)

Crispy smashed potatoes coated in garlic butter, Parmesan, and fresh chives for a savory, fluffy side dish.

# What You'll Need:

→ Potatoes

01 - 1.5 lbs baby Yukon Gold or red potatoes
02 - 1 tsp salt

→ Garlic Butter

03 - 4 tbsp unsalted butter, melted
04 - 2 tbsp olive oil
05 - 3 cloves garlic, finely minced
06 - ½ tsp sea salt
07 - ¼ tsp freshly ground black pepper

→ Cheese & Herbs

08 - ½ cup freshly grated Parmesan cheese
09 - 2 tbsp fresh chives, finely chopped

# How-To Steps:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - Place the potatoes in a large pot and cover with cold water. Add 1 tsp salt. Bring to a boil, then simmer for 15–20 minutes until fork-tender. Drain and let steam dry for 2 minutes.
03 - Arrange the potatoes on the prepared baking sheet. Use a potato masher or the bottom of a glass to gently flatten each potato to about ½ inch thick.
04 - In a small bowl, mix together melted butter, olive oil, minced garlic, sea salt, and pepper.
05 - Brush the garlic butter mixture generously over each smashed potato.
06 - Sprinkle the grated Parmesan evenly over the potatoes.
07 - Roast in the oven for 20–25 minutes, or until golden brown and crispy at the edges.
08 - Remove from the oven and sprinkle with chopped chives. Serve immediately.

# Expert Tips:

01 -
  • The contrast between shattering crispy exterior and cloud like interior is something that makes people stop conversation mid sentence
  • They come together with almost zero effort but look like something from a restaurant that takes reservations three weeks out
02 -
  • Letting the boiled potatoes steam dry for a few minutes before smashing prevents soggy spots that will never crisp up properly
  • Crowding the baking sheet is the fastest way to ruin these, give each potato room or use two sheets
03 -
  • Don't skip the parchment paper unless you enjoy scrubbing burnt cheese off baking sheets for twenty minutes
  • If your garlic starts to brown too quickly during roasting, tent the pan loosely with foil

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