Smashed Garlic Parmesan Potatoes: A Deliciously Crispy Side Dish Recipe

Smashed Garlic Parmesan Potatoes are not just a side dish; they are a culinary experience that brings comfort and joy to any meal. Imagine crispy edges, creamy centers, and a burst of flavor from roasted garlic and rich Parmesan cheese. This delightful recipe has its roots in rustic cooking, where simple ingredients are transformed into something extraordinary. The combination of textures—crunchy on the outside and fluffy on the inside—makes these potatoes a favorite among family and friends. I love how smashed garlic Parmesan potatoes can elevate a weeknight dinner or impress guests at a gathering, all while being incredibly easy to prepare. Whether served alongside grilled meats or as a standalone dish, they are sure to become a staple in your kitchen. Let’s dive into this delicious recipe that will have everyone asking for seconds!

Ingredients:

• 2 pounds baby potatoes (or any small potatoes)
• 4 tablespoons olive oil
• 4 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme (or fresh if you have it)
• 1/2 cup grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped (for garnish)
• Optional: Red pepper flakes for a bit of heat

Preparing the Potatoes

1. **Wash the Potatoes**: Start by rinsing the baby potatoes under cold water to remove any dirt. I like to scrub them gently with a brush to ensure they’re clean since we’ll be leaving the skins on for added texture and flavor. 2. **Boil the Potatoes**: In a large pot, add the cleaned potatoes and cover them with cold water. Add a generous pinch of salt to the water. Bring the pot to a boil over high heat. Once boiling, reduce the heat to medium and let the potatoes simmer for about 15-20 minutes, or until they are fork-tender. You want them soft enough to smash but not falling apart. 3. **Drain and Cool**: Once the potatoes are cooked, carefully drain them in a colander and let them cool for a few minutes. This will make them easier to handle when it’s time to smash them.

Preparing the Garlic Oil

4. **Heat the Olive Oil**: While the potatoes are cooling, grab a small saucepan and add the 4 tablespoons of olive oil. Heat it over medium heat. 5. **Add the Garlic**: Once the oil is warm, add the minced garlic. Sauté the garlic for about 1-2 minutes, stirring frequently, until it becomes fragrant and slightly golden. Be careful not to burn it, as burnt garlic can turn bitter. 6. **Season the Oil**: After the garlic is ready, remove the saucepan from the heat. Stir in the salt, black pepper, and dried thyme. If you like a little kick, this is the time to add some red pepper flakes. Set this mixture aside to let the flavors meld.

Smashing the Potatoes

7. **Preheat the Oven**: Preheat your oven to 425°F (220°C). This high temperature will help achieve that crispy texture we’re after. 8. **Smash the Potatoes**: On a large baking sheet lined with parchment paper, place the cooled potatoes. Using the bottom of a glass or a potato masher, gently press down on each potato until it’s flattened but still holds its shape. I like to aim for about 1/2 inch thickness. 9. **Drizzle with Garlic Oil**: Once all the potatoes are smashed, drizzle the garlic oil mixture evenly over the top of each potato. Make sure to get some of that delicious garlic on each one!

Baking the Potatoes

10. **Add Parmesan Cheese**: Sprinkle the grated Parmesan cheese generously over the smashed potatoes. The cheese will melt and create a beautiful, crispy crust. 11. **Bake**: Place the baking sheet in the preheated oven and bake for about 25-30 minutes, or until the potatoes are golden brown and crispy. I like to check them around the 20-minute mark to ensure they’re not getting too dark. 12. **Garnish**: Once the potatoes are done baking, remove them from the oven and let them cool for a few minutes. Before serving, sprinkle the chopped fresh parsley over the top for a pop of color and freshness.

Serving Suggestions

13. **Plate and Serve**: Transfer the smashed garlic Parmesan potatoes to a serving platter. They make a fantastic side dish for grilled meats, roasted chicken, or even as a snack on their own. 14. **Enjoy**: Dig in while they’re warm! The crispy edges combined with the creamy potato center and the savory garlic Parmesan flavor is simply irresistible.

Storage Tips

15. **Leftovers**: If you happen to have any leftovers (which is rare in my house!), store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop them back in the oven at 350°F (175°C) for about 10-15 minutes until warmed through and crispy again. 16. **Freezing**: You can also freeze the smashed potatoes before baking. Just prepare them up to the point of adding the garlic oil and cheese, then freeze them on the baking sheet

Conclusion:

In summary, these Smashed Garlic Parmesan Potatoes are an absolute must-try for anyone looking to elevate their side dish game. The combination of crispy edges and creamy centers, infused with the rich flavors of garlic and Parmesan, creates a delightful experience that will have your taste buds dancing. Whether you’re serving them alongside a juicy steak, roasted chicken, or even a fresh salad, these potatoes are versatile enough to complement any meal. Feel free to get creative with your serving suggestions! You can add a sprinkle of fresh herbs like parsley or chives for a pop of color and flavor, or even drizzle a bit of balsamic glaze for a tangy twist. If you’re feeling adventurous, try swapping out the Parmesan for a different cheese, like feta or cheddar, to give it your own unique spin. The possibilities are endless! I encourage you to give this recipe a try and share your experience with friends and family. I would love to hear how your Smashed Garlic Parmesan Potatoes turn out and any variations you come up with. Cooking is all about experimenting and having fun, so don’t hesitate to make it your own. Trust me, once you taste these delicious potatoes, you’ll be coming back for more! Happy cooking! Print