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Crispy Garlic Butter Parmesan Smashed Potatoes

Crispy Garlic Butter Parmesan Smashed Potatoes are the perfect comfort food that is crispy on the outside and soft on the inside, making them a healthier version of traditional smashed potatoes.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 pounds baby gold potatoes Choose small-sized potatoes for easy smashing.
  • 3 tablespoons unsalted butter Can be substituted with plant-based butter for a healthier option.
  • 3 cloves garlic, minced Fresh garlic is best for maximum flavor.
  • 1 tablespoon olive oil
  • 1/3 cup grated parmesan cheese Adjust quantity based on dietary preferences.
  • 1 tablespoon chopped fresh parsley Fresh herbs enhance flavor.
  • 1/2 teaspoon salt Adjust to taste.
  • 1/4 teaspoon ground black pepper Freshly ground is preferable.

Method
 

Preparation
  1. Place the baby potatoes in a large pot of salted water and bring to a boil. Cook for about 15–20 minutes until fork-tender. Drain and let them dry briefly.
  2. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil.
Smashed Potatoes
  1. Place the boiled potatoes on the baking sheet. Use a flat-bottomed glass or potato masher to gently press down and flatten each one to about 1/2 inch thick.
  2. In a small saucepan, melt the butter over low heat. Stir in the minced garlic and cook for 1–2 minutes until fragrant. Be careful not to let it brown.
  3. Brush each smashed potato generously with the garlic butter, then drizzle lightly with olive oil. Sprinkle with salt, black pepper, and half of the parmesan.
  4. Roast the potatoes in the oven for 20–25 minutes or until golden and crisp. In the last 5 minutes, sprinkle the remaining parmesan over the top and let it melt into a crispy coating.
  5. Remove from the oven and sprinkle with chopped fresh parsley before serving.

Notes

Store any leftover smashed potatoes in an airtight container in the fridge for up to three days. They can also be frozen for up to three months. For added versatility, try different serving suggestions like pairing with grilled chicken or fish, and consider variations such as using cauliflower for a low-carb option.