Garlic Parmesan Smashed Potatoes

Garlic parmesan smashed potatoes is an easy side dish to make. The potatoes are soft on the inside and crispy on the outside.

Smashed potatoes is my new favorite way to make potatoes. They are so easy to prepare: no need to peel, slice, dice, or mash. They are only very lightly smashed, which I find to be far easier.

The potatoes come out very flavorful and make a delicious side dish. I love that they are both soft and crispy, combining the best of both worlds.

Garlic Parmesan Smashed Potatoes

An easy potato side dish. Potatoes come out both soft and crispy.


  • 2 lb baby dutch potatoes
  • 3 tbsp olive oil
  • 4 garlic cloves, minced
  • 3 tbsp shredded parmesan cheese
  • chopped parsley, for garnish
  • salt and pepper, to taste


  1. Wash potatoes and then place into a large pot and fill with enough water to completely cover potatoes. Cover pot with a lid and bring water to a boil. Leave lid partially uncovered and boil the potatoes for about 15 minutes, or until they are fork tender. Remove potatoes from water.
  2. Preheat oven to 450°F. Cover a large baking sheet pan with foil. Spray surface with a cooking oil spray. Place cooked potatoes onto sheet pan.
  3. Using a potato masher, press down on the potatoes so that they flatten but are still in one piece.
  4. In a small bowl, mix together garlic and olive oil. Brush tops of potatoes with olive oil and garlic, evenly dividing the garlic among the potatoes. You may need to scoop some of the garlic onto the potatoes.
  5. Roast potatoes for about 18 minutes or until tops start to turn golden brown and crispy. Set your oven to a low broil and broil potatoes for about 3-5 minutes to further crisp up the skin. When potatoes are about 1 minute from reaching desired crispness, sprinkle tops with cheese and place back into the oven for an additional 1 minute (still at a low broil) or until cheese is melted. Remove potatoes from oven. Garnish with parsley and season with salt and pepper to taste. Let potatoes cool slightly before serving.

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Garlic Parmesan Smashed Potatoes

4 comments on “Garlic Parmesan Smashed Potatoes”

  1. These look so yummy and I love the no-peeling-necessary part! These pictures are making me hungry!

  2. Hey Kirbie – I make a version with smoked potatoes, garlic infused olive oil, topped with creme fraiche. We first had this type of potatoes at Sitka & Spruce in Seattle

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