Make crispy garlic Parmesan smashed baby potatoes with buttery centers, golden edges, and fresh parsley. An easy side for family dinners and holidays.
These Ultimate Crispy Garlic Parmesan Smashed Baby Potatoes have buttery centers, golden edges, and a savory coating of garlic and freshly grated Parmesan. Each potato is boiled until tender, gently flattened, and roasted until crisp, creating a comforting side dish with plenty of texture in every bite.
The combination of melted butter and olive oil carries the garlic and seasonings into the cracked edges of the potatoes. Parmesan added before roasting creates a flavorful crust, while a final sprinkle adds another layer of cheesy goodness. Fresh parsley finishes the dish with color and a light herbal touch.
Serve these crispy garlic Parmesan smashed baby potatoes with roasted chicken, grilled steak, salmon, or your favorite holiday roast. They are simple enough for a family dinner yet special enough for entertaining. For the best contrast between crisp edges and fluffy centers, bring them to the table straight from the oven.
Directions
Step 1: Boil the Potatoes
Bring a large pot of water to a boil and add the 2 tablespoons of kosher salt. Carefully add the baby red potatoes and cook for 15 to 20 minutes, or until they are easily pierced with a fork.
Drain thoroughly and allow the potatoes to steam dry for about 5 minutes. Letting excess moisture evaporate helps the surfaces roast more effectively and develop crisp edges.
Step 2: Prepare the Oven and Baking Sheet
While the potatoes cook, preheat the oven to 425°F. Lightly grease a large rimmed baking sheet or line it with parchment paper suitable for this temperature.
Choose a baking sheet large enough to hold the smashed potatoes in a single layer with space between them. Crowding traps steam and can limit browning.
Step 3: Smash the Potatoes
Arrange the drained potatoes 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 1/2 inch thick.
Keep the potatoes mostly intact while allowing their edges to crack naturally. Press slowly so they flatten without breaking into separate pieces. The rough edges provide plenty of surface area for the garlic butter and Parmesan.
Step 4: Add the Garlic Butter and Parmesan
In a small bowl, whisk together the melted butter, olive oil, minced garlic, garlic powder, onion powder, Italian seasoning, 1/2 teaspoon kosher salt, and black pepper.
Brush the mixture generously over every potato, distributing the minced garlic evenly and allowing some of the butter to settle into the cracks.
Sprinkle 3/4 cup of the freshly grated Parmesan evenly over the potatoes. Reserve the remaining 1/4 cup for the final stage of roasting.
Step 5: Roast Until Golden and Crispy
Bake for 25 to 30 minutes, or until the bottoms are golden brown and the edges are crisp. Check toward the end of the cooking time, as smaller or thinner potatoes may brown more quickly.
Remove the baking sheet from the oven and sprinkle the remaining 1/4 cup Parmesan over the potatoes.
Return them to the oven for another 5 minutes, until the cheese melts and turns lightly golden.
Step 6: Garnish and Serve
Use a thin spatula to gently lift the potatoes from the baking sheet, keeping their browned crusts intact. Transfer to a serving platter and sprinkle with the chopped fresh parsley.
Serve immediately while the potatoes are hot and their edges are at their crispiest.
Notes
Choose baby potatoes that are similar in size so they become tender at approximately the same time.
Larger potatoes may need additional boiling time before they can be smashed easily.
Do not skip the steam-drying step. Wet potatoes can steam on the baking sheet instead of developing the golden exterior that makes this recipe so appealing.
Freshly grated Parmesan distributes evenly over the potatoes and creates a delicate, crisp finish. Use the smaller holes of a grater for a fine texture.
For an optional flavor variation, add a little chopped fresh rosemary, thyme, smoked paprika, or crushed red pepper flakes to the garlic butter mixture.
For additional browning underneath, optionally move the baking sheet to the lowest oven rack during the final 10 minutes of roasting. Watch closely to prevent the cheese and garlic from becoming too dark.
Refrigerate leftovers promptly in an airtight container and use within 4 days. Reheat in a 400°F oven or an air fryer for approximately 8 to 10 minutes, or until hot throughout and crisp again. Reheating time will vary with the appliance and potato size.
Pair these potatoes with pork tenderloin, burgers, shrimp, roasted chicken, or holiday roasts. For a vegetarian meal, serve them with roasted vegetables and a hearty salad, using Parmesan made with vegetarian rennet.
The timing above reflects 15 to 20 minutes of boiling, 30 to 35 minutes of roasting, and a separate 5-minute steam-drying period.
