Parmesan Garlic Herb Potatoes (Printable)

Golden smashed potatoes with garlic, herbs, and Parmesan offer a crispy, savory side dish.

# Ingredient List:

→ Potatoes

01 - 1.5 lbs baby Yukon Gold or red potatoes, scrubbed

→ Seasonings & Oils

02 - 2 tbsp olive oil
03 - 2 tbsp unsalted butter, melted
04 - 3 cloves garlic, minced
05 - 1 tsp sea salt
06 - ½ tsp freshly ground black pepper
07 - ½ tsp smoked paprika (optional)

→ Cheese & Herbs

08 - ½ cup freshly grated Parmesan cheese
09 - 2 tbsp chopped fresh parsley
10 - 1 tbsp chopped fresh chives (optional)
11 - Extra Parmesan and herbs for garnish (optional)

# How-To Steps:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper or lightly grease it.
02 - Place the potatoes in a large pot and cover with cold salted water. Bring to a boil and cook for 15 to 20 minutes until tender but not falling apart.
03 - Drain the potatoes thoroughly and allow them to steam-dry in a colander for 2 minutes.
04 - Arrange potatoes on the baking sheet. Using the bottom of a glass or potato masher, gently flatten each to approximately ½ inch thickness.
05 - In a small bowl, combine olive oil, melted butter, minced garlic, salt, pepper, and smoked paprika if using. Drizzle evenly over smashed potatoes.
06 - Sprinkle freshly grated Parmesan evenly over the potatoes.
07 - Bake for 20 to 25 minutes until edges are golden and crisp.
08 - Remove from oven, top with fresh parsley and chives, add extra Parmesan if desired, and serve immediately.

# Expert Advice:

01 -
  • They're golden and crispy on the outside while staying fluffy inside, like you just got them from a fancy restaurant kitchen.
  • Fresh herbs and good Parmesan make this taste like you spent hours when it's really just 55 minutes of gentle work.
  • Roasting instead of mashing in a pot means you get actual texture and caramelization, not wallpaper paste.
02 -
  • Do not skip the steam-drying step after draining, or the water trapped in the potatoes will steam them rather than let them crisp during roasting.
  • Fresh grated Parmesan melts and browns, but pre-grated cheese stays clumpy because of the coating, so this is one time it genuinely matters.
  • If your edges aren't browning enough after 20 minutes, crank your oven to broil for 2 or 3 minutes, but watch them like a hawk so the cheese doesn't burn black.
03 -
  • Mincing garlic and letting it sit in warm butter for a minute softens its bite and makes it taste sweeter and more integrated into the dish.
  • If your Parmesan is cold from the fridge, grate it just before using so it hasn't gotten compacted and clumpy from sitting out.
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