These garlic Parmesan smashed potatoes are my #1 dinner party side: crispy, cheesy, and almost entirely preppable. Do everything ahead except the final bake, then give them 5-10 minutes in the oven right before serving.
This Is My #1 Dinner Party Side
Sometimes, you start making something and then just never stop. This recipe is an example of that. It became a dinner party tradition the very first time I made it, and now it's been my #1 dinner party recipe for years.
Well, either this or the air fryer version.
They're the perfect combination of elegant, easy to make, and so, so, SO, tasty. You don't even have to peel the potatoes! And that cheesy crisp? There's nothing better.
What's even better: this is a dish that is great to prep ahead. You can finish most of the steps earlier in the day, and then just give them a few minutes in the oven right before serving. So it's perfect for those dinner parties where the oven is full and you've got lots of stuff going on.
I once made these as part of a 7-course dinner for 25 people (yes, I'm slightly insane), and the only reason it worked was because I could prep them in advance.
"I made this recipe this weekend - it was so delicious and crisped up so nicely in the oven! Plus they are so easy to make, definitely going to be a dinner go-to." -Anya
Butter + Garlic + Parmesan = Always Delicious
I like to make this with smaller potatoes, but really you can use any kind. If you use larger potatoes you will just need to boil them a bit longer.
Make It Your Own!
This recipe is absolutely delicious as it is, but you can adapt it in many ways as well - all to suit what you like. Here are some suggestions:
Use a different cheese. I can never get enough of Parmesan cheese, but you can also use Pecorino or a different shredded cheese.
Add some herbs. Thyme and rosemary are both delicious added to the garlic butter.
Make it spicy. Add some chili flakes before baking the final time with the cheese on top.
Load them up. For a fun appetizer or snack version, load them with sour cream, crumbled crispy bacon and chopped green onions after baking.
How to Make It 100% Vegetarian
Parmesan cheese is not vegetarian, as it contains animal rennet. But don't worry - you can make this with other cheeses that ARE vegetarian instead. I recommend looking for a similar style of cheese that's made without animal rennet, or just use your favorite vegetarian shredded cheese.
Just Boil, Smash and Roast!
1. Boil & Smash
First, boil the potatoes. Be careful not to overcook them, they should be just about fork tender, but not more. This will usually take 15-20 minutes. Then, space them out on a lined baking sheet and smash them with a spatula.
You can use a fork or potato masher as well, but after many years of trial and error I have come to the conclusion that the spatula does it best. If the potato sticks to it too much, you can brush it with a bit of olive oil or melted butter.
When smashing, you want them to flatten, but still stay mostly in one piece.
2. Brush With Garlic Butter
Brush the potatoes generously with garlic butter, then season with salt and pepper. I like to use sea salt flakes for this, but you can also use other salt flakes or regular table salt. If using fine table salt, you'll need a little bit less.
3. Roast #1
In the oven they go! Roast them until the tops look crispy and a little bit browned, this takes about 15 minutes.
4. Here Comes the Cheese (You Can Prep Until Here!)
We're almost done! Now it's time to sprinkle with cheese.
If you want to prep them ahead, you can stop here. Let them cool down, then cover with aluminum foil and refrigerate until 45 minutes before you want to serve them. Then bring them back out and let them come to room temperature before continuing.
5. Roast #2
Just pop them back in the oven and roast them until the cheese is melted, a little bit browned, and they look nice and crispy.
Sprinkle with parsley if you want them to look extra fancy, and serve!
Top Tips
Prep ahead! You can prep them all the way until the final roast, and then just give them 5-10 minutes in the oven before serving. The time will depend on whether they are still hot or have cooled down completely.
Don't smash them too "perfect". The best part about these are the uneven parts that stick up and get really nice and crispy.
What to Do with Leftovers
Storing: Store leftovers in the fridge in an airtight container for up to 4 days.
Freezing: I don't recommend freezing leftovers, but it is possible. Freeze in an airtight container for up to 3 months.
Eating leftovers: Leftovers can be enjoyed hot or cold. I love dipping them in sauce for a nice snack!
Reheating in a microwave: Reheat leftovers in the microwave in 30-second increments.
Reheating in an air fryer: Air fry at 390°F (200°C) for 2-3 minutes.
What to Serve With Smashed Potatoes
- Duck Breasts with Orange Sauce (Best Sauce for Duck!)45 Minutes
- Air Fryer Ribeye Steak15 Minutes
- Oven Baked Chicken Tenders [Oil & Dairy Free!]25 Minutes
- Air Fryer Steak Bites50 Minutes
More Easy Potato Sides
- Air Fryer Hasselback Potatoes30 Minutes
- Leftover Boiled Potato Casserole35 Minutes
- Mexican Potatoes with Lime & Cilantro (Oven or Air Fryer)45 Minutes
- Mashed Potato Casserole1 Hours
Recipe
Garlic Parmesan Smashed Potatoes (Easy Prep-Ahead Side)
Print RateIngredients
- 20 small potatoes or medium-sized
- fine table salt for cooking potatoes
- ¼ cup butter melted, or olive oil or a mix of butter and olive oil
- 3 garlic cloves minced
- 3 drops Worcestershire sauce optional
- ½ teaspoon sea salt flakes
- ½ teaspoon ground black pepper
- ⅓ cup shredded parmesan cheese or pecorino or other shredded cheese
- chopped parsley optional, for serving
Instructions
- Boil the potatoes in heavily salted water 15-20 minutes, until done or almost done - they should be juuuust fork tender, not more.20 small potatoes, fine table salt
- Preheat the oven to 440°F (225°C) and line a baking sheet with parchment paper.
- Melt the butter and mix in minced garlic and Worcestershire sauce.¼ cup butter, 3 garlic cloves, 3 drops Worcestershire sauce
- Spread out the potatoes on the lined baking sheet and smash them with the back of a spoon or spatula. Brush them with the garlic-infused butter (try not to get the pieces of garlic on the potatoes) and season with black pepper and sea salt flakes. Bake in the middle of the oven for 15 minutes, until the top of the potatoes looks a bit crispy.You can prepare your potatoes until this point and finish them in 5-10 minutes just before serving.½ tsp sea salt flakes, ½ tsp ground black pepper
- Top the smashed potatoes with shredded parmesan. Return to the oven and cook for another 5-7 minutes (or slightly longer if they have cooled down before), until crispy and golden.⅓ cup shredded parmesan cheese
- Top with parsley and serve.chopped parsley
Video
Notes
What to Do with Leftovers:
Nutrition
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
Rebecca Cassidy
Soooo good!!! I made this with some chicken and broccoli and it was delicious! The potatoes were crispy on the outside and soft on the inside. We will make these again! I added extra Parmesan Cheese as I served them.
Anya
I made this recipe this weekend - it was so delicious and crisped up so nicely in the oven! who doesn't love smashed garlic cheesey potatoes?! Plus they are so easy to make, definitely going to be a dinner go-to.
lexi
these look absolutely delicious!!! have to try!
Emmeline
Thank you!! Let me know if you do!
Marysa
I haven't made potatoes in a while, and I love the idea of how you baked these. The addition of the parmesan looks so good and I like having that extra little bit of crisp on top!
Emmeline
Thank you Marysa! Yeah I always love some crispy parmesan!
Kristen Frolich
My kids are sitting here looking at the incredible pictures of this recipe and they are begging me to make it for them! Good thing its the weekend! I'll definitely have to give them a try!
Emmeline
Haha that's a good review, Kristen! Thank you! I do think you and your kids will love them!
Gervin Khan
Wow, this is so delicious and so easy to make. My daughter really loves eating potatoes a lot and I am sure she will love it.
Emmeline
Thank you, Gervin! Yeah so simple yet tastes so indulgent. Hope you like it!