Parmesan Garlic-Herb Potatoes (Printable)

Fluffy potatoes with garlic, herbs, and melted Parmesan creating a crispy, savory side.

# 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 - 0.5 tsp freshly ground black pepper
07 - 0.5 tsp smoked paprika (optional)

→ Cheese & Herbs

08 - 0.5 cup freshly grated Parmesan cheese
09 - 2 tbsp chopped fresh parsley
10 - 1 tbsp chopped fresh chives (optional)
11 - Extra Parmesan cheese and herbs for garnish (optional)

# How-to:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or lightly grease it.
02 - Place potatoes in a large pot and cover with cold salted water. Boil for 15–20 minutes until fork-tender but intact.
03 - Drain the potatoes thoroughly and allow them to steam-dry in the colander for 2 minutes.
04 - Arrange potatoes on the baking sheet. Using a potato masher or sturdy glass, gently press each potato to about 0.5 inch thickness.
05 - In a small bowl, combine olive oil, melted butter, minced garlic, sea salt, black pepper, and smoked paprika if desired. Drizzle evenly over the smashed potatoes.
06 - Sprinkle freshly grated Parmesan cheese uniformly over the potatoes.
07 - Bake for 20–25 minutes, or until edges turn golden and crisp.
08 - Remove from oven, sprinkle with chopped parsley and chives, add extra Parmesan if preferred, and serve immediately.

# Expert Advice:

01 -
  • The contrast between shatteringly crisp edges and pillowy soft centers makes every bite exciting
  • Garlic and Parmesan seep into all the nooks and crannies you create when smashing
  • It looks impressive but requires almost no skill, just a little confidence with a glass
  • Leftovers reheat beautifully in a hot skillet the next morning
02 -
  • Don't skip the steam-dry step after draining, wet potatoes steam instead of crisp
  • Smash gently but firmly, if they fall apart completely they won't hold their shape in the oven
  • Use freshly grated Parmesan, the pre-shredded kind has anti-caking agents that prevent proper melting
03 -
  • Use baby potatoes that are roughly the same size so they cook evenly
  • Don't crowd the baking sheet, give each potato space to breathe and crisp up
  • If your oven runs hot, check them at 18 minutes to avoid burning the cheese
  • A sturdy drinking glass works just as well as a potato masher for smashing
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