Make the best Crispy Garlic Parmesan Smashed Baby Potatoes with buttery centers, crispy golden edges, and plenty of freshly grated Parmesan cheese. This easy potato side dish is perfect for holidays, family dinners, and entertaining.
These Crispy Garlic Parmesan Smashed Baby Potatoes are everything a potato lover could want. Each tender baby potato is gently smashed before roasting, creating delicious crispy edges while keeping the inside light and fluffy. A rich garlic butter mixture and a generous sprinkle of Parmesan cheese transform this simple side dish into something worthy of any dinner table. Whether you are serving grilled steak, roasted chicken, seafood, or a holiday feast, these potatoes are always one of the first dishes to disappear.
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6 to 8 servings
2 pounds baby red potatoes
2 tablespoons kosher salt, for boiling
4 tablespoons unsalted butter, melted
2 tablespoons extra virgin olive oil
4 garlic cloves, minced
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Italian seasoning
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 cup freshly grated Parmesan cheese, divided
2 tablespoons chopped fresh parsley
Step 1: Boil the Potatoes
Bring a large pot of water to a boil and season it generously with the kosher salt. Add the baby potatoes and cook for 15 to 20 minutes, or until they are easily pierced with a fork. Drain well and allow the potatoes to steam dry for about 5 minutes.
Step 2: Prepare the Oven
Preheat the oven to 425°F. Lightly grease a large rimmed baking sheet or line it with parchment paper.
Step 3: Smash the Potatoes
Arrange the potatoes in a single layer on the prepared baking sheet. Using the bottom of a sturdy glass, measuring cup, or potato masher, gently press each potato until it is about ½ inch thick. Leave the potatoes mostly intact while allowing the edges to crack naturally. Those rough edges become wonderfully crispy during roasting.
Step 4: Season the Potatoes
In a small bowl, whisk together the melted butter, olive oil, garlic, garlic powder, onion powder, Italian seasoning, kosher salt, and black pepper.
Brush the garlic butter generously over every smashed potato.
Sprinkle ¾ cup of the Parmesan cheese evenly over the potatoes.
Step 5: Roast Until Crispy
Bake for 25 to 30 minutes, or until the bottoms are golden brown and the edges are crisp.
Remove the baking sheet from the oven, sprinkle the remaining Parmesan cheese over the potatoes, and return them to the oven for another 5 minutes until the cheese melts and turns lightly golden.
Step 6: Garnish and Serve
Transfer the potatoes to a serving platter and garnish with fresh parsley. Serve immediately while they are hot and crispy.
Choose baby potatoes that are similar in size so they cook evenly.
Allowing the potatoes to steam dry before smashing helps produce crispier edges.
Freshly grated Parmesan melts better and creates a crispier finish than packaged shredded cheese.
For extra flavor, add chopped fresh rosemary, thyme, smoked paprika, or crushed red pepper flakes to the garlic butter mixture.
For an even crispier texture, place the baking sheet on the lowest oven rack during the final 10 minutes of roasting.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in a 400°F oven or an air fryer for 8 to 10 minutes until hot and crispy.
Serve alongside grilled steak, roast chicken, pork tenderloin, burgers, salmon, shrimp, or holiday roasts.
