Parmesan Garlic Herb Potatoes (Printer-Friendly)

Fluffy smashed potatoes tossed with garlic, fresh herbs, and melted Parmesan for a flavorful side.

# What You Need:

→ Potatoes

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

→ Seasonings & Oils

02 - 2 tablespoons olive oil
03 - 2 tablespoons unsalted butter, melted
04 - 3 cloves garlic, minced
05 - 1 teaspoon sea salt
06 - 0.5 teaspoon freshly ground black pepper
07 - 0.5 teaspoon smoked paprika (optional)

→ Cheese & Herbs

08 - 0.5 cup freshly grated Parmesan cheese
09 - 2 tablespoons chopped fresh parsley
10 - 1 tablespoon chopped fresh chives (optional)
11 - Extra Parmesan and herbs for garnish (optional)

# Steps:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or grease lightly.
02 - Place potatoes in a large pot, cover with cold salted water, bring to boil, and simmer 15–20 minutes until fork-tender.
03 - Drain potatoes thoroughly and let them steam-dry in the colander for 2 minutes.
04 - Arrange potatoes on baking sheet and gently smash each to about 0.5 inch thickness using a potato masher or bottom of a glass.
05 - Combine olive oil, melted butter, minced garlic, sea salt, black pepper, and smoked paprika, then drizzle evenly over smashed potatoes.
06 - Sprinkle grated Parmesan cheese evenly over the potatoes.
07 - Bake for 20–25 minutes until edges turn golden and crispy.
08 - Remove from oven, sprinkle with chopped parsley and chives, add extra Parmesan if desired, and serve hot.

# Expert Suggestions:

01 -
  • They're crispy on the outside and creamy in the middle without any frying involved.
  • You can prep the potatoes ahead and smash them right before dinner.
  • The Parmesan gets golden and almost lacy at the edges, adding a salty crunch that's completely addictive.
02 -
  • Don't skip the steam-drying step or your potatoes will steam instead of crisp in the oven.
  • Use parchment paper or a well-greased pan because the cheese will stick if you don't.
  • If your potatoes are larger than bite-sized, cut them in half after boiling so they smash evenly.
03 -
  • Use a sturdy glass with a flat bottom for smashing because it gives you more control and even pressure.
  • Grate your own Parmesan instead of using pre-grated because it melts better and doesn't have added cellulose that keeps it from crisping up.
  • Let the potatoes cool on the pan for a minute before serving so the cheese sets slightly and doesn't slide off.
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