Description
Garlic Butter Parmesan Smashed Potatoes feature crispy golden edges and creamy centers, infused with rich garlic butter and topped with a flavorful Parmesan crust. This easy-to-make side dish uses simple ingredients to create a crowd-pleasing, versatile accompaniment perfect for any meal.
Ingredients
Scale
Potatoes
- 1.5 pounds Yukon Gold potatoes
Garlic Butter
- 4 tablespoons unsalted butter
- 3 cloves garlic, minced
Seasoning & Toppings
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon sea salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Boil the Potatoes: Start by boiling whole Yukon Gold potatoes in salted water until they are fork-tender, about 15 to 20 minutes. The potatoes should be soft enough to flatten without falling apart.
- Prepare Garlic Butter: While the potatoes are boiling, melt the unsalted butter in a small saucepan over medium heat. Add minced garlic and cook gently until fragrant, about 2 minutes, being careful not to brown the garlic.
- Preheat and Prepare Baking Sheet: Preheat your oven to 450°F (230°C). On a baking sheet, drizzle olive oil generously—this helps prevent sticking and adds crispiness.
- Smash the Potatoes: Drain the potatoes and let them cool slightly. Place each potato on the baking sheet and gently press them down using the bottom of a glass or a potato masher until they are about half an inch thick.
- Brush With Garlic Butter and Add Parmesan: Brush the smashed potatoes liberally with the warm garlic butter, then sprinkle grated Parmesan cheese evenly on top. Season with sea salt and freshly ground black pepper to taste.
- Bake Until Golden and Crispy: Bake in the preheated oven for 20 to 25 minutes until the edges are golden brown and crispy, and the cheese has melted into a beautifully crisp layer.
- Garnish and Serve: Remove from the oven and sprinkle freshly chopped parsley over the top for a fresh, vibrant finish. Serve warm and enjoy!
Notes
- Choose the Right Potato: Yukon Gold or baby potatoes work best for creamy insides and firm structure.
- Don’t Overcook: Boil until just tender to avoid mushy potatoes that won’t hold shape when smashed.
- Use Fresh Garlic: Freshly minced garlic creates a more vibrant flavor than garlic powder.
- Brush Butter Generously: Apply the garlic butter before and halfway through baking to maximize flavor and moisture.
- High Heat Baking: Baking at a high temperature ensures crispy edges without drying out the potatoes.
- Pat potatoes dry before smashing to help extra crispiness.
- Drizzle enough olive oil or butter on the baking sheet to prevent sticking and enhance crispness.
- Serve with dipping sauces like garlic aioli, ranch, or spicy sriracha mayo for a party snack option.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe (about 150g)
- Calories: 220 kcal
- Sugar: 1 g
- Sodium: 320 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 25 mg
Keywords: Garlic Butter, Parmesan, Smashed Potatoes, Crispy Potatoes, Side Dish, Easy Recipe, Family Friendly
