Parmesan Garlic Smashed Potatoes
Literally the best way to serve potatoes! Parmesan garlic smashed potatoes are soft on the inside and crispy, crunchy on the outside. And what takes them over the top — the garlic butter and a healthy sprinkle of parmesan!
Let me say it now. This was totally unintentional.
Just a mere coincidence, really. I’m talking about this week becoming ‘football food week’. I am in no way mad at thatttt. This isn’t a bad thing. I’m really hoping you won’t mind me bring you cheesy dips, garlic smashed potatoes, or even sticky chicken wings. I mean don’t you live for cheesy, saucy, garlicky food the way I do? And lets face it, though some of us actually watch the game, most of us are there for the snacks. ?? ???? Ain’t no shame in my game. I’ll be the first to admit it.
And speaking of game food, did you check out Mondays recipe? Indonesian honey garlic chicken thighs, which would also be delicious as chicken wings or drumettes.
And now this! Parmesan garlic smashed potatoes that are crispy and cheesy on the outside, soft and pillowy on the inside, and doused in a homemade garlic butter sauce. To finish it off, lots of parmesan cheese. ❤️ Any excuse to make a meal out of snacks — I’m all in baby!
Basically, my food goal for you is to pig out on all the things I made this week on football Sunday. Really, I just want the best for you.
If you’re keeping tally this would contradiction #2 of the week. But can you not judge me for a second?
First the chicken thighs and now, potatoes. I have a seriously abnormal relationship with potatoes. I must’ve eaten too many as a child or something. Nowadays, I’m super selective. Kettle cooked potato chips, french fries (obvi), roasted garlic mashed potatoes, and now these garlic smashed potatoes are my favorite ways to eat my least favorite vegetable or starch (whuuttever).
Anees has been traveling for work during the week for the last few months leaving me to be a single lady on the weekdays. Which means, lots of garlic smashed potatoes for one! Possibly the only good thing about being single on the weekdays. Hubby if you’re reading this, don’t worry, I’ve got a few tucked away in the fridge with your name on ’em. ?
I know he’d be seriously upset if I didn’t save him some. The man loves anything with garlic, especially potatoes!
But seriously garlic smashed potatoes make for great game day food. They also double as the perfect side for Thanksgiving. I don’t know anyone who would mind buttery and crispy garlicky potatoes. Especially when they see how tender they are on the inside. I took some over to parents for dinner on Monday night and they both agreed, these smashed potatoes are seriously addicting!
Let’s talk about the recipe. Garlic smashed potatoes are simple. We start by giving the potatoes a quick boil. Just let them hang out and get nice and tender. You want them to be soft enough to easily pierce with the tip of a knife. If they aren’t, let the potatoes go a little longer. We need them nice and tender before we move on.
Now for the best part! The garlic butter sauce. All you need is olive oil, butter, parsley, and lots of garlic! You need a total of 5 cloves. These are GARLIC smashed potatoes after all. I like to mix the sauce ingredients and give it a quick zap in the microwave. This really allows the garlic flavor to bloom and infuse into the butter.
Once the potatoes are done, we’ll drizzle on the garlic butter. Then SMASH! I used the bottom of a flat-based jar. Even a drinking glass would work. Here’s a tip, if the potatoes start sticking to the bottom of your glass, just spray it with a bit of cooking spray to keep that from happening. You can also smash the potatoes first and then drizzle them in the garlic butter. Either way will work. I like the first method because it allows the potato skins to catch most of the garlic butter.
Into the oven they go for about 20 minutes. During the last 4-5 minutes, you want to pull the tray of garlic smashed potatoes out and give them a healthy sprinkle of grated or shaved parmesan. The last few minutes in the oven will get the cheese all bubbly and golden. The nutty parmesan is exactly what garlic butter needs.
These parmesan garlic smashed potatoes are going to be the star of every table this holiday season!
- 2 pounds baby yukon gold potatoes (red potatoes will work too)
- 2 tablespoons olive oil
- 3 tablespoons butter
- 4-5 cloves garlic, pressed
- ½ teaspoon salt
- 3 tablespoons parsley, chopped (divided)
- 2-3 tablespoons grated parmesan cheese
- Position a rack in the center of the oven and preheat the oven to 450ºF.
- In a large pot of boiling water, cook the potatoes until they are fork tender, about 15-20 minutes. Use a knife to piece the potatoes, it should pierce through easily.
- Drain the potatoes and place them on the baking sheet. In a small microwave-safe bowl or glass measuring cup, combine the olive oil, butter, garlic, salt, and 1 tablespoon of chopped parsley. Heat the olive oil mixture for 20-40 seconds or until the butter melts completely.
- Drizzle the prepared garlic butter over the potatoes and toss to coat evenly. Using the bottom of a flat-based jar or glass, smash the potatoes until they flatten but remain in one piece. Bake the garlic smashed potatoes for 12-14 minutes then top with the parmesan cheese and continue baking for an additional 5-7 minutes or until the tops are golden and crispy. Serve topped with the remaining parsley.
- You can smash the potatoes first and then drizzle with the garlic butter too if you'd like, there's really no wrong way of doing this! If you have trouble with the potatoes sticking to the bottom of the jar, spray with cooking spray before smashing potatoes.