Smashed potatoes with grated garlic and Parmesan cheese is a delicious side dish that is easy to prepare and perfect for any occasion! Ready in about an hour, and it is ideal to prep in advance.
Potatoes are the most popular and perhaps the most versatile ingredient there is. From hash browns to cottage cheese mashed potatoes, smothered potatoes, French fries, cubed and fried for Mexican breakfast potatoes, and delicious gnocchi, anyone will find a dish they love!
Smashed potatoes have been particularly popular lately, and they are here to stay. They are an easy-to-prepare and versatile side dish that will please anyone who likes potatoes - which means everybody!
These garlic parmesan smashed potatoes are a step ahead of all the rest! Once boiled, the baby potatoes (I use them for this Dominican potato salad too!) are smashed and coated with olive oil, grated garlic (not minced or granules, please!), salt and pepper, and roasted until nearly done.
During the final five minutes, you add the freshly grated Parmesan cheese and dried parsley, and there the magic happens. You let the cheese turn golden brown, and your kitchen will thank you for the delicious smell.
Serve these as a side dish to grilled proteins, or stews, or also as a snack with some sour cream or garlic aioli g as dipping sauce. You do you, and enjoy!
💎 Why This Recipe Works
- The use of minimal ingredients means that each of them plays an important role. Smashed Parmesan potatoes with garlic require only seven ingredients, including salt, black pepper, and olive oil!
- The combination of garlic and Parmesan cheese is one of the most loved and most delicious ones! And if you love cheese and potatoes, try these cheesy smashed potatoes, too!
- If you're looking for a cold side dish too, then this Turkish potato salad is a great option!
🛒 Ingredients
- Potatoes: Choose baby potatoes that are small, firm, and uniform in size. Look for smooth skin without blemishes or sprouts. Waxy varieties, like Yukon Gold or red potatoes, perform best for smashed potatoes, as they hold their shape well when cooked and smashed. Russet potatoes can be used, but they aren't ideal. They are more starchy and can fall apart when smashed, leading to a less creamy texture.
- Garlic: Fresh garlic cloves offer the best result for this recipe. Once grated, they blend with the olive oil almost to create a garlic paste, and they don't burn when roasted. Garlic powder won't offer the same flavor profile, or aromatic smell.
- Freshly Grated Parmesan Cheese: It melts more smoothly and has a richer flavor than pre-grated, which often contains anti-caking agents that affect the texture and can cause uneven melting during baking.
Be sure to check out the recipe card for all the ingredients and instructions you'll need to make this dish. Don't miss out on any of the details!
♻️ Substitutions and Variations
- Butter: You can substitute olive oil for melted butter for a rich creamy taste.
- Spices: You can add herbs and spices of your choice to the oil mixture based on what you will be serving the garlic Parmesan smashed potatoes with. Great ideas are paprika, cayenne pepper, onion powder, and thyme. You can also use spice mixes like cajun!
- Garlic Butter: If you are in a rush, you can use this as a shortcut! Although it won't yield the same result.
👩🏻🍳 How to Make Garlic Parmesan Smashed Potatoes
- Boil, drain, and smash the potatoes on a baking tray. [Picture 1]
- Grate the garlic in the olive oil. [Picture 2]
- Add salt and pepper to the dressing. [Picture 3]
- Brush the garlic oil dressing on the smashed potatoes. [Picture 4]
- Roast them until golden, then sprinkle the Parmesan on top. [Picture 5]
- Finish baking until crunchy, and enjoy! [Picture 6]
🙋♀️ People Also Ask [FAQs]
No, you don’t need to peel the potatoes before cooking. The skin adds texture and helps the potatoes hold together when smashed. It also contributes to the crispy exterior. Just be sure to wash the potatoes thoroughly to remove any dirt before boiling.
Yes, you can prepare them ahead of time. Boil and smash the potatoes, then refrigerate them on a baking sheet. When ready to serve, bring them to room temperature and roast as usual. This method allows you to save time without sacrificing flavor or texture.
Store the smashed potatoes in an airtight container in the fridge for up to 3 days. To reheat them, place them on a baking tray and bake at 200°C (400°F) for 10-15 minutes until hot and crispy. You can also freeze them on a baking sheet until solid, then transfer them to a freezer-safe container or bag. They can be frozen for up to 2 months. To reheat, bake them directly from frozen at 200°C (400°F) for 20-25 minutes until heated through and crispy.
💡 Pro Tips
- Lemon Zest: This elevates the dish to the next level! Add a small amount of lemon zest to brighten the smashed potatoes, balancing the richness of the melted Parmesan cheese and garlic.
- Wire Rack: Place a wire rack on the baking sheet to elevate the potatoes. This allows hot air to circulate and crisp up the bottom.
🍴 More Delicious Recipes to Try
Tried this recipe? Drop a ⭐ review and tag @TaterTales on Pinterest—we’d love to see your creation!
🍽️ Recipe
Garlic Parmesan Smashed Potatoes
Ingredients
- 500 g Baby Potatoes
- 2 tablespoon Olive Oil
- ¼ teaspoon Black Pepper
- ¼ teaspoon Salt
- 3 Garlic Cloves
- 1 teaspoon Dried Parsley
- 2 tablespoon Parmesan Cheese freshly grated
Instructions
- Select baby potatoes that are approximately the same size for even cooking. If some are way too big, cutr them in half.
- Place the baby potatoes in a large pot filled with cold water and a tablespoon of salt. Heat it up until it reaches a gentle boil. Cook the potatios until they are fork tender, approximately 20 minutes from boiling. You should be able to easily pierce them with a fork without them falling apart. This ensures they are soft enough to smash but still hold their shape when pressed down before roasting.
- Preheat the oven to 425°F (220°C) for a conventional oven, 400°F (200°C) for a fan oven, or Gas Mark 7.
- Drain the potatoes and allow them to cool down in the strainer for 10 minutes. Their own heat will help them dry up.
- Place the boiled potatoes on a large baking sheet, leaving enough space around them. If necessary, use two trays.
- Smash the potatoes using a fork, spoon, potato masher, or a jar, until they are about ½ to ¾ inch thick (1-2 cm). Avoid over-smashing to keep them intact for roasting. This thickness ensures they get crispy edges and a soft inside.
- Grate the cloves of garlic in a small bowl. To it, add the extra virgin olive oil, freshly ground black pepper, and salt. Mix well to obtain a uniform dressing.
- Using a cooking brush (or pastry brush), coat the smashed potatoes with the garlic oil. Should you not have a brush, you can use a spoon.
- Roast the potatoes on the middle shelf of the oven for 20-25 minutes, until they turn golden and crispy on the edges.
- In the meantime, mix the grated Parmesan cheese and the dried parsley together.
- Remove the potatoes from the oven, and cover them with equal amounts of Parmesan mix.
- Place the tray back in the oven, and roast for a further 5-7 minutes, or until the cheese melts and the potatoes are golden brown.
- Remove from the oven, and serve the garlic Parmesan smashed potatoes with some fresh parsley on top. Enjoy!
Notes
- Storage and Reheating: Store the smashed potatoes in an airtight container in the fridge for up to 3 days. To reheat them, place them on a baking tray and bake at 200°C (400°F) for 10-15 minutes until hot and crispy. You can also freeze them on a baking sheet until solid, then transfer them to a freezer-safe container or bag. They can be frozen for up to 2 months. To reheat, bake them directly from frozen at 200°C (400°F) for 20-25 minutes until heated through and crispy.
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