There’s something truly magical about Crispy Garlic Smashed Potatoes—the way they’re crispy on the outside, fluffy on the inside, and packed with garlicky, buttery goodness. If you love potatoes (and let’s be honest, who doesn’t?), this recipe is about to become your new favorite side dish!
Perfect for weeknight dinners, family gatherings, or even as a snack, these smashed potatoes are incredibly easy to make. First, you boil them until fork-tender, then smash them flat before roasting them to crispy perfection. But what really takes them over the top? A generous dose of buttery garlic goodness and a sprinkle of Parmesan for that irresistible crunch.
Now, here’s a fun fact—smashed potatoes originated from French cuisine, where “pommes de terre tapées” were made by flattening potatoes for a crispier texture. However, they’ve since taken on a life of their own, becoming a must-have side dish in many kitchens.
So, if you’re looking for a fail-proof, flavor-packed, and downright addictive potato dish, this one’s for you. Ready to make the crispiest, most delicious potatoes ever? Let’s get cooking!
Recipe Yield: 4 servings
INGREDIENTS
1 ½ lb baby potatoes (about 12-15, best choices: Yukon Gold or red)
4 tbsp unsalted butter, melted
2 tbsp olive oil
3 cloves garlic, minced
¾ tsp salt
½ tsp black pepper
½ tsp smoked paprika
¼ tsp onion powder
¼ tsp dried thyme (or ½ tsp fresh)
½ cup grated Parmesan
1 tbsp chopped fresh parsley
INSTRUCTIONS
1. Boil the potatoes: Fill a large pot with salted water and bring to a boil. Add potatoes and cook until fork-tender, about 15-18 minutes. Drain well and let cool slightly.
2. Smash them: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Arrange boiled potatoes on the sheet. Optional: For easier smashing and a more uniform look, you can slice them in half before smashing. Use a potato masher, fork, or the bottom of a glass to gently smash them to about ½-inch thickness.
3. Make the garlic butter: In a small bowl, mix melted butter, olive oil, garlic, salt, black pepper, smoked paprika, onion powder, and thyme. Brush generously over the smashed potatoes, ensuring they’re well coated.
4. Roast until crispy: Bake for 25-30 minutes, flipping halfway, until the edges turn golden brown and crispy.
5. Add Parmesan & broil: Sprinkle Parmesan cheese over the potatoes and broil for 2-3 minutes until melted and bubbly.
6. Garnish and serve: Remove from oven, sprinkle with fresh parsley, and serve immediately. Enjoy!
Helpful Tips to Perfect This Recipe
- Use small, uniform potatoes: They cook evenly and get extra crispy when smashed.
- Don’t skimp on oil & butter: The olive oil prevents burning, while butter adds rich flavor—the perfect combo!
- Broil for extra crunch: Keep an eye on them for the last 2-3 minutes to get that crispy, golden finish.
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