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Crispy Garlic Parmesan Smashed Potatoes

Crispy garlic Parmesan smashed potatoes are boiled until tender, pressed thin, and roasted at 450°F until golden and crisp. A final sprinkle of Parmesan turns the edges crunchy and the centers tender.
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Prep Time 10 minutes
Cook Time 52 minutes
Drying and resting time 10 minutes
Total Time 1 hour 12 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 233
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb potatoes small Yukon Gold
  • 8 cup water
  • 1 tbsp kosher salt divided
  • 1 tsp kosher salt divided
  • 0.25 cup olive oil divided
  • 1 tsp garlic powder
  • 0.5 tsp black pepper
  • 0.5 cup Parmesan cheese finely grated
  • 2 tbsp fresh parsley chopped

Equipment

  • 1 rimmed 18x13-inch baking sheet

Method
 

  1. Place the potatoes, water, and 1 tablespoon of the salt in a 6-quart pot.
  2. Bring to a boil over high heat, then simmer for 15–20 minutes, until the potatoes are easily pierced with a knife.
  3. While the potatoes cook, heat the oven to 450°F.
  4. Brush a rimmed 18x13-inch baking sheet with 1 tablespoon of the olive oil.
  5. Drain the potatoes and let them steam dry in the colander for 5 minutes.
  6. Arrange the potatoes on the prepared baking sheet and gently smash each one to about 1/2 inch thick with the bottom of a glass or measuring cup.
  7. Stir together the remaining 3 tablespoons olive oil, garlic powder, pepper, and remaining 1 teaspoon salt.
  8. Brush the mixture over the potatoes.
  9. Roast for 20–25 minutes, until the edges are golden brown and crisp.
  10. Sprinkle with Parmesan and roast for 5–7 minutes more, until the cheese is golden.
  11. Sprinkle with parsley.
  12. Let the potatoes rest on the baking sheet for 5 minutes before serving.

Notes

For the crispiest edges, smash the potatoes to an even thickness. Refrigerate leftovers for up to 4 days; freeze leftovers for up to 2 months. For a dairy-free version, use dairy-free Parmesan.