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A platter of golden brown Crispy Garlic Parmesan Smashed Potatoes, garnished with fresh parsley and sprinkled with cheese.

Foolproof Crispy Garlic Parmesan Smashed Potatoes

Achieve the ultimate textural contrast with these smashed potatoes, featuring fluffy, creamy centers and shatteringly crisp, craggy edges. Each bite is loaded with the savory flavors of garlic-infused butter, nutty Parmesan cheese, and fresh parsley. This simple, impressive side dish is comfort food elevated to perfection.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4
Course: Appetizer, Brunch, Side Dish
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons extra virgin olive oil
  • 4 tablespoons unsalted butter, melted
  • 4 cloves garlic, freshly minced
  • 1/2 cup freshly grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped
  • Coarse salt, for boiling water and to taste
  • Freshly ground black pepper, to taste

Equipment

  • Large pot
  • Colander
  • Large rimmed baking sheet
  • Potato Masher or Heavy-Bottomed Glass
  • Small bowl
  • Pastry brush
  • Thin Metal Spatula (e.g., Fish Spatula)
  • Chef's knife
  • Cutting board
  • Cheese grater

Method
 

  1. Scrub potatoes and place them in a large pot. Cover with cold, generously salted water. Bring to a boil and cook until fork-tender, about 15-20 minutes.
  2. Preheat your oven to 425°F (220°C). While the potatoes cook, prepare your other ingredients.
  3. Drain the cooked potatoes thoroughly in a colander. Let them sit for 5 minutes to allow steam and surface moisture to evaporate completely.
  4. Drizzle the olive oil onto a large, rimmed baking sheet and spread to coat. Arrange the dry potatoes on the sheet, leaving space between them.
  5. Using the bottom of a heavy glass or a potato masher, gently but firmly press down on each potato until it smashes to about a ½-inch thickness.
  6. In a small bowl, whisk together the melted butter and minced garlic. Brush this mixture evenly over the tops and sides of the smashed potatoes.
  7. Season generously with salt and pepper. Roast for 20-25 minutes, until the bottoms are golden brown and crispy.
  8. Carefully remove the baking sheet from the oven. Using a thin metal spatula, flip each potato. Sprinkle the grated Parmesan cheese evenly over the top.
  9. Return the pan to the oven and roast for another 10-15 minutes, until the cheese is melted and bubbly and the potatoes are deeply golden and crisp.
  10. Remove from the oven, garnish with fresh chopped parsley, and serve immediately for the best texture.

Notes

Expert Tips: For maximum crispiness, ensure potatoes are completely dry after boiling. A thin metal spatula is essential for flipping without breaking the crispy crust. The high oven heat of 425°F (220°C) is crucial for a perfect result.
Variations: Add 1/2 teaspoon of red pepper flakes to the butter for a spicy kick. For a brighter flavor, toss with fresh lemon zest and juice after roasting. For a 'fully loaded' version, top with crumbled bacon, sour cream, and chives before serving.
Substitutions: Pecorino Romano can be used in place of Parmesan. Fresh rosemary or thyme can be substituted for parsley. For a vegan version, use high-quality vegan butter and a plant-based parmesan alternative.