Crispy Parmesan Smashed Potatoes

If you’ve tried my classic crispy smashed potatoes, you already know how good a few simple ingredients can taste. For this version, I’m adding garlic Parmesan butter—the same combination I love in my garlic Parmesan dinner rolls. Honestly, potatoes, butter, garlic, and cheese? There’s a lot to love here.

But don’t rush to add that Parmesan butter: bake the potatoes first, then add it and bake again. It’s a small extra step I learned the hard way, giving the potatoes time to crisp before the garlic and cheese get too dark.

Why You’ll Love These Parmesan Smashed Potatoes

• I’m here for the crispy bits. Smashing the potatoes creates little ridges and broken edges that turn golden in the oven—the perfect places for garlic Parmesan butter to settle.
• They deserve a place beside the holiday roast. Serve them with Thanksgiving turkey, Christmas dinner, or a Sunday roast when you want a potato side with plenty of crunch.
• You can get the boiling out of the way. Boil the potatoes ahead, then smash and bake them close to serving time. Especially helpful when you’re juggling several dishes.
• They’re just as good with a dip. Put a bowl of sour cream dip or tzatziki beside them, and they work as an appetizer for a casual dinner or game night.

Ingredients and Substitutions

• Baby potatoes: Baby Yukon Gold or baby red potatoes both work well. Try to choose potatoes of a similar size so they cook evenly. Larger potatoes may need extra boiling time.
• Olive oil: Toss the potatoes in oil before the first bake to help the surfaces brown.
• Butter: Use softened unsalted butter so it combines easily with the Parmesan and garlic.
• Parmesan: Finely grated Parmesan blends into the butter and coats the potatoes evenly. Freshly grated is best; very coarse shreds won’t mix in as smoothly.
• Garlic: Use 2 cloves for a gentler garlic flavor or up to 4 for a stronger one. Mince it very finely and mix it thoroughly into the butter.
• Parsley: Optional, but a little chopped parsley adds freshness when the potatoes come out of the oven.

This is just a short review of the ingredients; for the complete recipe, including quantities, scroll down to the recipe card 👇

How to Make Parmesan Smashed Potatoes

1. Boil and dry the potatoes. Cover the potatoes with cold water by about 1 inch, salt generously, and bring to a boil. Cook for 15–20 minutes, until fork-tender. Drain and let them steam-dry for 5 minutes.

2. Season and smash. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. Toss the potatoes with olive oil, a pinch of salt, and black pepper. Arrange them with space between each potato, then press to about ½ inch (1.5 cm) thick using the bottom of a glass or measuring cup.

3. First bake. Bake for 15–20 minutes, until the edges begin to turn golden and crisp. Don’t add the Parmesan butter yet—the potatoes need this time to start crisping.

4. Make and add the Parmesan garlic butter. Mix the softened butter, finely grated Parmesan, and minced garlic in a small bowl. Remove the potatoes from the oven and spread some over each one.

5. Second bake. Return the potatoes to the oven for 10–15 minutes, until deeply golden and crispy and the Parmesan is nicely browned. Sprinkle with parsley and extra Parmesan, if desired, and serve hot.

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Video Recipe

Watch the full video recipe to learn how to make the best Garlic Parmesan smashed potatoes. This step-by-step tutorial simplifies the process, offering tips and tricks to guarantee perfect results every time.

Prefer the written recipe? Scroll down to the recipe box 👇

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Tips for Crispy Smashed Potatoes

• Choose potatoes of similar size. They’ll cook more evenly, so you’re less likely to have some falling apart while others are still firm.
• Drain and steam-dry them well. Excess water on the surface makes crisping harder.
• Your baking tray makes a big difference. For golden, crispy bottoms, use a sturdy metal tray like this USA Pan baking sheet. It conducts heat evenly, and its roomy surface lets you spread the potatoes out so they roast instead of steam. Your regular metal tray works too—just use two if needed to avoid crowding.
• Leave space on the baking sheet. Crowded potatoes can steam instead of brown. Use two pans if necessary.
• Aim for about ½ inch thick. Thinner potatoes can get crispier but are more likely to break.
• Use finely grated Parmesan. It blends into the butter and sticks to the potatoes.
• Wait before adding the topping. The first bake helps the potatoes crisp before the Parmesan and garlic go in.

Air Fryer Parmesan Smashed Potatoes

Boil, steam-dry, season, and smash the potatoes as directed. Preheat the air fryer to 400°F (200°C), then arrange the potatoes in a single layer with space between them, working in batches as needed.

Air-fry until the edges begin to turn golden and crisp. Spread the garlic Parmesan butter over the potatoes, then return them to the air fryer for the final few minutes, checking frequently so the garlic and cheese don’t burn. Serve immediately.

I’d test this adaptation before publishing precise cooking times.

How to Serve Garlic Parmesan Smashed Potatoes

Serve these alongside crispy chicken sandwiches, steak, homemade burgers, or panko-crusted cod. For a different take on fish and chips, swap the usual chips for these crispy potatoes.

They also make a great appetizer with a dipping sauce. Try sour cream or Greek yogurt with chives, garlic aioli, ranch dressing, tzatziki, or my easy sour cream dip.

Planning a Thanksgiving or Christmas menu? Serve them alongside your turkey, roast beef, or chicken, and time the final bake so they reach the table hot and crispy.

Make Ahead and Storage

• Make ahead: Boil the potatoes ahead of time, let them cool, and refrigerate. When you’re ready to serve, smash, season, and bake. Cold potatoes may need a few extra minutes in the oven.
• Store: Keep leftovers in an airtight container in the refrigerator for 3–4 days.
• Reheat: Reheat in a 400°F (200°C) oven or air fryer until hot and crisp. The microwave works, but the potatoes will soften.

More Potato Side Dishes

• Hasselback Potatoes with Crispy Edges
• Easy Scalloped Potatoes
• Potato Fritters
• Crispy Roasted Potatoes
• Best Mashed Potatoes

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