Parmesan Garlic-Herb Smash (Printable version)

Fluffy smashed potatoes with garlic, fresh herbs, and Parmesan for a tasty, crispy side dish.

# Ingredient list:

→ Potatoes

01 - 1.5 lbs baby Yukon Gold or red potatoes, scrubbed

→ Seasonings & Oils

02 - 2 tbsp olive oil
03 - 2 tbsp unsalted butter, melted
04 - 3 cloves garlic, minced
05 - 1 tsp sea salt
06 - ½ tsp freshly ground black pepper
07 - ½ tsp smoked paprika, optional

→ Cheese & Herbs

08 - ½ cup freshly grated Parmesan cheese (50 g)
09 - 2 tbsp chopped fresh parsley
10 - 1 tbsp chopped fresh chives, optional
11 - Extra Parmesan and herbs for garnish, optional

# Step-by-step guide:

01 - Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.
02 - Place the potatoes in a large pot and cover with cold salted water. Bring to a boil and cook for 15 to 20 minutes until fork-tender but not falling apart.
03 - Drain the potatoes thoroughly and allow them to steam-dry in the colander for 2 minutes.
04 - Arrange the potatoes on the prepared baking sheet. Using the bottom of a glass or a potato masher, gently smash each to about ½ inch (1.25 cm) thickness.
05 - Combine olive oil, melted butter, minced garlic, salt, pepper, and smoked paprika in a small bowl. Drizzle evenly over the smashed potatoes.
06 - Sprinkle freshly grated Parmesan cheese evenly across the potatoes.
07 - Bake for 20 to 25 minutes until the edges turn golden and crispy.
08 - Remove from oven, sprinkle with fresh parsley and chives, add extra Parmesan if desired, and serve hot.

# Expert tips:

01 -
  • They're crispy and fluffy at the same time, which sounds impossible until you taste it.
  • The whole thing comes together in under an hour, leaving you time to focus on the main course.
  • Fresh garlic and herbs make them feel fancy without any complicated techniques.
02 -
  • Don't skip the steam-dry step—wet potatoes won't crisp, no matter how hot your oven gets or how long you bake them.
  • Fresh Parmesan grated at home is non-negotiable; the pre-grated stuff contains cellulose that keeps it from melting into that creamy, savory layer you're after.
  • The edges are where all the magic happens, so don't be afraid to let them get properly golden and a little dark around the corners.
03 -
  • Invest in freshly grated Parmesan—it's the difference between a good side dish and one people remember fondly.
  • Don't overcrowd the baking sheet; each potato should have space around it so the oil can reach the edges and create that crucial crispy layer.
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