Parmesan Garlic Herb Potatoes

I made these on a Tuesday night when I had nothing planned and a bag of baby potatoes rolling around in the pantry. The smell of garlic and butter hitting the hot oven filled the entire apartment, and my neighbor texted asking what I was cooking. That's when I knew I'd stumbled onto something worth repeating. These smashed potatoes have since become my go-to whenever I need something that looks impressive but doesn't require much effort.

The first time I served these at a dinner party, someone asked if I'd ordered them from a restaurant. I laughed because I'd been running late and threw them together in under an hour. They disappeared faster than anything else on the table, and I've been making double batches ever since. There's something about the contrast between the crispy bits and the soft potato underneath that keeps people coming back.

Ingredients

• Baby Yukon Gold or red potatoes: These hold their shape beautifully when boiled and smashed, and their thin skins get wonderfully crispy in the oven without needing to peel them.
• Olive oil and butter: The combination gives you both richness and a higher smoke point, so the potatoes crisp up without burning.
• Garlic: Fresh minced garlic becomes sweet and mellow in the oven, infusing every bite with flavor instead of harsh sharpness.
• Sea salt and black pepper: Season generously because potatoes can handle it, and the salt helps draw out moisture for crispier edges.
• Smoked paprika: This is optional but adds a subtle warmth and depth that makes people wonder what your secret is.
• Parmesan cheese: Freshly grated melts better and crisps up into golden bits that taste like savory potato chips.
• Fresh parsley and chives: A handful of herbs at the end brightens everything and makes the dish feel less heavy.

Instructions

Boil the potatoes:

Start them in cold salted water so they cook evenly from the inside out. You want them tender enough to smash but not so soft they fall apart when you press down.

Steam-dry them:

Letting the potatoes sit in the colander for a couple minutes after draining gets rid of excess moisture. This small step makes a huge difference in how crispy they get.

Smash gently:

Use the bottom of a glass or a masher and press down slowly until each potato is about half an inch thick. If they split a little at the edges, that's perfect because those bits will crisp up beautifully.

Drizzle the garlic mixture:

Make sure every potato gets some of the oil, butter, and garlic so nothing bakes up dry. Don't be shy with it.

Add the Parmesan:

Sprinkle it evenly over the tops and let some fall onto the pan around the potatoes. Those stray bits of cheese will turn into crispy little treats.

Bake until golden:

Watch the edges start to curl and brown after about twenty minutes. The smell of toasted cheese and garlic will tell you when they're ready.

Finish with fresh herbs:

Toss the parsley and chives on right before serving so they stay bright and fragrant.

Save

I brought these to a potluck once and watched a friend scrape up every last bit of crispy Parmesan from the bottom of the dish. She looked up and said it reminded her of the roasted potatoes her grandmother used to make, and that's when I realized food doesn't have to be complicated to feel meaningful. Sometimes it's just about getting the edges crispy and the garlic right.

How to Get Extra Crispy Edges

If you want the potatoes even crispier, turn on the broiler for the last two to three minutes of baking. Keep a close eye on them because the cheese can go from golden to burnt quickly. I learned this the hard way after walking away to answer the door and coming back to a smoky kitchen. Now I stand there and watch, and it's worth it for those shatteringly crisp bits.

Make-Ahead and Storage Tips

You can boil and smash the potatoes a few hours ahead, then cover and refrigerate them until you're ready to bake. Just add a couple extra minutes to the oven time since they'll be cold. Leftovers keep in the fridge for up to three days and reheat beautifully in a hot oven or air fryer, which brings back most of the crispiness.

Serving Suggestions and Variations

These pair perfectly with roasted chicken, grilled steak, or even a simple green salad for a lighter meal. I've also served them with a dollop of sour cream or Greek yogurt on the side, which adds a cool tanginess that balances the richness. If you want to switch things up, try using Pecorino Romano for a sharper flavor or add a pinch of red pepper flakes for a little heat.

• Top with crumbled bacon and green onions for a loaded potato vibe.
• Swap the Parmesan for a vegan hard cheese and use plant-based butter to make them dairy-free.
• Toss in some fresh rosemary or thyme with the garlic for an earthy twist.

Save

These potatoes have earned a permanent spot in my weekly rotation, and I hope they do the same for you. There's something deeply satisfying about pulling a pan of golden, cheesy, garlicky potatoes out of the oven and knowing dinner just got a whole lot better.

Cooking Questions & Answers

→ What type of potatoes work best?

Baby Yukon Gold or red potatoes are ideal for achieving a tender interior with crispy edges.

→ How can I make the potatoes extra crispy?

After baking, broil the potatoes for 2-3 minutes to enhance crispiness on the edges.

→ Can I substitute Parmesan with another cheese?

Pecorino Romano or a vegan hard cheese are great alternatives to Parmesan for varied flavors.

→ Is this dish suitable for gluten-free diets?

Yes, all ingredients used are naturally gluten-free, making this a safe choice.

→ What herbs complement the potatoes best?

Fresh parsley and chives add brightness and a fresh herbal aroma to the dish.