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Crispy Smashed Potatoes with Garlic & Parmesan
Recipes Sides & Snacks

Crispy Smashed Potatoes with Garlic & Parmesan

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It’s almost the end of February — which means that St. Patrick’s Day is only a couple of weeks away — so to celebrate I’m sharing my recipe for Crispy Smashed Potatoes with Garlic & Parmesan. These savory taters are buttery, cheesy, and garlicy.

They are perfect for when you get a craving for some salty, crispy potato goodness — but want something a little more fancy than, say, french fries. They’re also are a great side-dish! Pair them with some chicken thighs in a luscious mushroom sauce, for example. 😉

How to Make Crispy Smashed Potatoes

Step 1: Boil two pounds of clean/scrubbed/rinsed baby red (or yellow) potatoes in a large pot of salted water for 15-20 minutes, or until the potatoes are fork-tender.

What does fork-tender mean? It means that the potatoes should be tender enough to be easily pierced or cut with a fork.

Pro Tip: When cooking potatoes, always start them in cold or room-temperature water so the potatoes cook evenly.

The most important step, however, is salting the cooking water! The best tastin’ spuds are cooked in salted water.

I’m sure you’ve heard of the saying to “salt your pasta water until it’s salty like the sea”, and I’m here to say that you should be doing the same exact thing when cooking potatoes.

Don’t be worried about the amount of sodium here, because most of it will be going down the pipes when you strain those potatoes. Trust me on this.

via GIPHY

Step 2: While the potatoes cook, mince 3-4 cloves of garlic and grate or shred a half of a cup of parmesan cheese.

Step 3: Strain the potatoes into a colander and set them aside for later.

Step 4: Melt 2-3 tablespoons of butter in the same large pot you cooked the potatoes in, and sauté the minced garlic for 30-45 seconds over low-to medium heat. Add the potatoes back into the pot and season with salt, pepper, and dried herbs.

I like to use a combination of dried basil, rosemary, and oregano.

Feel free to experiment here! #BYOC (Be Your Own Chef!) You could use tarragon, thyme, or chives. Roll those taters around in that garlic and herb deliciousness, and then transfer them to a baking sheet.

Step 5: Use a potato masher or fork to gently smash the potatoes.

My general rule is to NOT smash the potatoes to the point that the potato masher is making contact with the baking sheet because they fall apart easier, but that is my personal preference.

The thinner the potato, the crispier. Top with parmesan cheese.

Red Potatoes on a foil lined baking shit being slightly smashed with a potato masher.

Step 6: Roast the potatoes on broil for about 8-12 minutes or until they are crispy and golden brown. Remember, brown food tastes good! Garnish with fresh parsley and serve h-o-t.

Crispy Smashed Potatoes with topped with garlic & parmesan on a plate with a serving spoon.

Did you make this recipe?

Let me know! Comment below with your results, or share this recipe on Facebook or Instagram with #servingupspice!

Crispy Smashed Potatoes with Garlic & Parmesan

Crispy Smashed Potatoes with Garlic & Parmesan

Yield: 4
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes

My recipe for crispy smashed potatoes with garlic & parmesan will result in some tasty spuds that are buttery, cheesy, and garlicy.

Ingredients

  • 2 pounds of baby red or yellow potatoes
  • 1 Tablespoon of salt
  • 2-3 cloves of garlic, minced
  • 4 Tablespoon of butter (or EVOO)
  • 1 Teaspoon of basil
  • 1 Teaspoon of Rosemary
  • 1/4 Teaspoon of Oregano
  • Freshly ground black pepper, to taste
  • Salt, to taste
  • 1/2 cup of parmesan

Instructions

    1. Boil two pounds of clean/scrubbed/rinsed baby red (or yellow) potatoes in a large pot of salted water for 15-20 minutes, or until the potatoes are fork-tender. 
    2. While the potatoes cook, mince 3-4 cloves of garlic and grate or shred a half of a cup of parmesan cheese.
    3. Strain the potatoes into a colander and set them aside for later.
    4. Melt 2-3 tablespoons of butter in the same large pot you cooked the potatoes in, and sauté the minced garlic for 30-45 seconds over low-to medium heat. Add the potatoes back into the pot and season with salt, pepper, and dried herbs. I like to use a combination of basil, rosemary, and oregano.
    5. Use a potato masher or fork to gently smash the potatoes. My general rule is to NOT smash the potatoes to the point that the potato masher is making contact with the baking sheet. Top with parmesan cheese.
    6. Roast the potatoes on broil for about 8-12 minutes or until they are crispy and golden brown. Garnish with fresh parsley and serve h-o-t.

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