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When you're craving potatoes that snap and crunch in one bite, don't skip Crispy Garlic Butter Parmesan Smashed Potatoes. They're soft inside, browned on top, buttery and full of garlic, and smothered in cheesy Parmesan. Folks just can't help grabbing a piece before you even call them to the table.
These first showed up at a big family get-together, and after that, everyone kept asking me how to make them. Now I whip them up anytime I want those plates wiped clean.
Irresistible Ingredients
- Olive oil spray: Helps those potato edges get super crispy but won’t weigh things down Grab a decent spray for the best result
- Salt and pepper: Sprinkled throughout for just the right taste Sample a bit before tossing them into the oven for baking
- Butter: Melted and slathered on while they’re hot so it seeps right into every crack Use unsalted since it lets you adjust flavors easily
- Fresh parsley: Adds that pop of green and lifts the flavors Go for flat-leaf if you want a tender bite
- Yukon Gold or Carisma potatoes: Stay firm enough after boiling and fluff up inside Go for ones around the same size so they all cook together
- Parmesan cheese: Gives that salty, crisp layer that melts and browns Grate it yourself for best meltiness
- Fresh garlic: Packs them with a punch of flavor Smash or mince it up tiny for full-on aroma
Simple Step-by-Step
- Final Sprinkle and Serve
- Toss on a little more chopped parsley and a pinch of flaky salt if you want Eat them straight away since that's when they're crunchiest and freshest
- Add Parmesan and Broil Again
- Pull them out of the oven, dust with lots of grated Parmesan, and slide under the broiler until the cheese bubbles and turns slightly golden
- Broil For That Crunch
- Spray a coat of olive oil over everything, then put the tray under a hot broiler Broil ten to fifteen minutes and watch for deep gold crunchy bits
- Coat With Garlic Butter
- Stir up your melted butter, garlic, and parsley, then brush all over each potato, letting it sneak into the cracks Sprinkle salt and pepper evenly
- Squash Them Flat
- Line up your warm potatoes on a greased baking tray Use a fork or masher to push each one to about half an inch thick You want craggy, messed-up edges but don't smash too far
- Boil and Drain
- Put cleaned potatoes in a pot with salty cold water until they’re covered Let it simmer covered about thirty to thirty-five minutes until a fork pokes through easily Drain well so they don't turn mushy
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Fresh Parm smells like nothing else My kids and I couldn’t stop picking off the pan the first time we made these Even burnt our fingers a little but it was worth it every time
Storing It Right
Keep extra potatoes in a sealed box in the fridge for up to three days Lay them flat so they stay crispy and when you’re hungry again, blast them on a baking sheet in a hot oven They don’t really take to microwaving, but the oven or air fryer brings them back perfectly every time
Swap Ideas
If you're missing Yukon, red potatoes work too, though they’re a bit less creamy No dairy? Go for vegan butter and a hard-style plant based cheese No fresh parsley? Dried works fine, and garlic powder can swap in when cloves are missing
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Serving Vibes
Set them out on a board with dip for an easy starter They make awesome company for steak or chicken, and fit right in with veggie meals or a big green salad
Tradition Spotlight
Smashed potatoes, which started in Australia, are a cool switch-up from classic mashed potatoes They’re big in comfort food here in the US too since you get crispy outsides and soft centers at the same time
Common Recipe Questions
- → Which potatoes are best for smashing?
Go with Yukon Gold or Carisma potatoes. They get nice and fluffy inside and won’t fall apart when you smash and roast them.
- → How do I make them even crispier?
Pat those potatoes dry before you smash them, coat them with olive oil, and set your broiler to high for crunchy, tasty edges.
- → Is it fine to use pre-grated Parmesan cheese?
The freshest Parmesan melts more smoothly and tastes better, but grab pre-grated if you’re in a pinch.
- → What goes well with these potatoes?
Serve them up with some roasted chicken, a juicy piece of fish, or let them stand out on a veggie platter.
- → Got any garnish ideas?
Chop some parsley for a fresh kick, or toss on more Parmesan for that cheesy finish right before you serve.
- → Can I make these ahead of time?
Yep! You can boil and smash the potatoes first, then just broil and add toppings right before eating so they stay crispy.