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If you crave irresistibly crispy potatoes as a holiday side or the star of your weeknight table, Crispy Garlic Butter Parmesan Smashed Potatoes never disappoint. Their soft middles transform into golden crunchy peaks under the broiler, soaked with garlicky butter and dusted in melty Parmesan. This is the dish that makes people hover by the oven, snatching bites before dinner is served.
Ever since I brought these to a family reunion, everyone begged for the recipe. Now it’s the dish I make when I want to guarantee empty plates.
Ingredients
- Yukon Gold or Carisma potatoes: They hold their shape and get fluffy and creamy on the inside Pick small or medium even-sized potatoes so they cook evenly
- Butter: Brushed on after melting it soaks into potato cracks Choose unsalted for maximum control of seasoning
- Fresh garlic: Brings bold savory aromas Crush to release more flavor or very finely mince
- Fresh parsley: Brings color and freshness Use flat-leaf for softer texture
- Parmesan cheese: Melts into a salty crispy topping Grate your own for the best melt and flavor
- Olive oil spray: Helps make the edges crisp without adding heaviness Use a good-quality spray for best results
- Salt and pepper: For perfect seasoning Taste your potatoes before the final bake to check the balance
Step-by-Step Instructions
- Boil the Potatoes
- Start with scrubbed potatoes in a large pot Fill with cold salted water to cover by an inch Bring to a simmer and cook covered about thirty to thirty-five minutes until the potatoes are fork-tender Drain thoroughly to avoid soggy potatoes later
- Flatten the Potatoes
- Arrange the still-warm potatoes on a generously oiled baking sheet Use a potato masher or sturdy fork to gently press each one until they are about half an inch thick The edges should be shaggy and craggy for maximum crisp but avoid smashing so hard they fall apart
- Mix and Brush on the Butter Garlic Mixture
- Combine melted butter crushed fresh garlic and chopped parsley in a small bowl Use a pastry brush to coat each potato generously letting the mixture run into all the nooks Sprinkle a pinch of salt and pepper evenly across them
- Broil to Crisp
- Give a light spray of olive oil over everything then place the tray under a hot broiler Broil for ten to fifteen minutes keeping a close eye for crispy dark gold edges
- Add Parmesan and Finish
- Once crisp remove the tray and sprinkle with plenty of grated Parmesan Then broil again just a few minutes Let the cheese melt fully and turn lightly golden
- Final Touch and Serve
- Scatter a few extra chopped parsley leaves and maybe a final sprinkle of salt Serve piping hot if possible as the edges are at their best right out of the oven
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I absolutely love freshly grated Parmesan for its rich nutty aroma The night I first cooked these for my kids we could not stop laughing about how we kept eating them straight off the sheet pan burning our fingers but not able to wait
Storage Tips
Store any leftovers in a tightly sealed container in the fridge for up to three days Lay flat to keep crispiness and reheat on a baking sheet at high heat. These potatoes do not microwave as well but a fresh blast in the oven or air fryer brings them right back
Ingredient Substitutions
Red skin potatoes can work in place of Yukon though they may be less creamy For a dairy free version use vegan butter and a hard plant based cheese swap Add dried herbs if parsley is not on hand or garlic powder instead of fresh garlic
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Serving Suggestions
Pile them on a serving board as a rustic appetizer with a tangy dip Serve alongside grilled meats or a crisp green salad They shine beside roast chicken beef or as the highlight of a vegetarian meal
Cultural Touch
Smashed potatoes are a fun twist on traditional mashed potatoes with Australian roots but they fit right in with American comfort food Their popularity lies in getting both soft and crispy textures in one bite
FAQs About the Recipe
- → What type of potatoes works best for smashing?
Yukon Gold or Carisma potatoes are ideal for this dish, as their texture becomes fluffy inside and holds up well to smashing and broiling.
- → How do I get the potatoes extra crispy?
Ensure the potatoes are well drained before smashing, spray with olive oil, and broil at high heat to brown the edges beautifully.
- → Can I use pre-grated Parmesan?
Freshly grated Parmesan is recommended for superior melting and flavor, but pre-grated can be used if needed.
- → What can I serve these potatoes with?
They pair wonderfully with roasted meats, grilled fish, or as a standout on a vegetarian table spread.
- → Are there any garnish suggestions?
Try a sprinkle of chopped parsley for freshness or extra Parmesan for added richness just before serving.
- → Can this dish be made in advance?
You can parboil and smash the potatoes ahead of time, then broil and garnish just before serving for best texture.