Garlic Parmesan Smashed Potatoes: Prepare to meet your new favorite side dish! Imagine crispy, golden-brown potatoes, each bite bursting with the savory goodness of garlic and the salty, nutty flavor of Parmesan cheese. These aren’t your average mashed potatoes; they’re a delightful twist on a classic, offering an irresistible combination of textures and tastes that will have everyone reaching for seconds.
While the exact origins of smashed potatoes are somewhat debated, the concept of flattening and roasting potatoes to maximize crispy surface area has been around for generations. This method elevates the humble potato to something truly special. The addition of garlic and Parmesan, two ingredients beloved across cultures, takes this dish to a whole new level of deliciousness.
What makes these Garlic Parmesan Smashed Potatoes so universally appealing? It’s the perfect marriage of textures – the creamy, fluffy interior contrasting beautifully with the incredibly crispy exterior. The garlic and Parmesan create a symphony of savory flavors that complement almost any main course. Plus, they’re surprisingly easy to make! Forget peeling and boiling for ages; this recipe simplifies the process without sacrificing any of the flavor. Get ready to impress your family and friends with this simple yet elegant side dish that’s sure to become a staple in your kitchen.
Ingredients:
- 2 pounds small Yukon Gold potatoes, about 1.5-2 inches in diameter
- 4 tablespoons olive oil, divided
- 4 cloves garlic, minced
- 1/2 cup grated Parmesan cheese, plus more for garnish
- 2 tablespoons butter, melted
- 1/4 cup chopped fresh parsley
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- Optional: Red pepper flakes for a touch of heat
Preparing the Potatoes:
- Wash and boil the potatoes: Thoroughly wash the Yukon Gold potatoes. Place them in a large pot and cover with cold water. Add a generous pinch of salt to the water. Bring the water to a boil over high heat, then reduce the heat to medium and simmer for 15-20 minutes, or until the potatoes are fork-tender. You should be able to easily pierce them with a fork, but they shouldn’t be falling apart.
- Drain and cool slightly: Once the potatoes are cooked, carefully drain them in a colander. Let them cool slightly for about 5-10 minutes. This will make them easier to handle without burning your fingers. Don’t let them cool completely, as they’ll be harder to smash.
Smashed Potato Preparation:
- Preheat oven and prepare baking sheet: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. This will prevent the potatoes from sticking and make cleanup a breeze.
- Smash the potatoes: Place the slightly cooled potatoes on the prepared baking sheet. Using the bottom of a glass, a potato masher, or a fork, gently smash each potato until it’s about 1/2 inch thick. Be careful not to smash them too thin, or they’ll become brittle and break apart. You want them to hold their shape while still being flattened.
Garlic Parmesan Coating:
- Prepare the garlic Parmesan mixture: In a small bowl, combine 3 tablespoons of olive oil, the minced garlic, grated Parmesan cheese, melted butter, garlic powder, onion powder, dried oregano, salt, and pepper. If you like a little heat, add a pinch of red pepper flakes. Mix everything together until well combined. This mixture will give the potatoes their amazing flavor and crispy texture.
- Brush the potatoes: Using a pastry brush, generously brush each smashed potato with the garlic Parmesan mixture. Make sure to get into all the nooks and crannies. You want each potato to be evenly coated for maximum flavor and crispiness.
- Drizzle with remaining olive oil: Drizzle the remaining 1 tablespoon of olive oil over the potatoes. This will help them crisp up even more in the oven.
Baking and Finishing Touches:
- Bake the potatoes: Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the potatoes are golden brown and crispy around the edges. Keep a close eye on them during the last few minutes of baking to prevent them from burning. The baking time may vary depending on your oven.
- Garnish and serve: Remove the baking sheet from the oven and let the potatoes cool slightly for a few minutes. Sprinkle with additional grated Parmesan cheese and chopped fresh parsley. Serve immediately and enjoy! These are best served hot and crispy.
Tips and Variations:
- Potato Variety: While Yukon Gold potatoes are my favorite for this recipe, you can also use red potatoes or baby potatoes. Just adjust the cooking time accordingly.
- Cheese Options: Feel free to experiment with different types of cheese. Asiago, Romano, or even a blend of Italian cheeses would be delicious.
- Herb Variations: If you’re not a fan of parsley, you can use other fresh herbs like chives, thyme, or rosemary.
- Spice it Up: For a spicier kick, add more red pepper flakes or a dash of cayenne pepper to the garlic Parmesan mixture.
- Air Fryer Option: You can also make these smashed potatoes in an air fryer. Preheat your air fryer to 400°F (200°C). Place the smashed potatoes in the air fryer basket in a single layer (you may need to cook them in batches). Cook for 10-12 minutes, or until golden brown and crispy.
- Make Ahead: You can boil and smash the potatoes ahead of time. Store them in the refrigerator until you’re ready to bake them. Just add a few extra minutes to the baking time.
- Serving Suggestions: These garlic Parmesan smashed potatoes make a great side dish for chicken, steak, fish, or pork. They’re also delicious as an appetizer or snack. Serve them with your favorite dipping sauce, such as ranch dressing, sour cream, or aioli.
- Crispy Edges are Key: Don’t be afraid to let the edges of the potatoes get nice and crispy. That’s where all the flavor is!
- Don’t Overcrowd the Pan: Make sure the potatoes are not overcrowded on the baking sheet. If they are too close together, they will steam instead of crisping up. If necessary, bake them in batches.
- Salt to Taste: Remember to taste the potatoes after they come out of the oven and add more salt if needed.
Troubleshooting:
- Potatoes not crispy enough: Make sure your oven is hot enough and that you’re not overcrowding the baking sheet. You can also try broiling the potatoes for a minute or two at the end of baking, but watch them carefully to prevent burning.
- Potatoes sticking to the baking sheet: Make sure you’re using parchment paper or a silicone baking mat. You can also grease the baking sheet with olive oil.
- Potatoes falling apart: Be gentle when smashing the potatoes. If they’re too soft, they’ll fall apart. You can also try using a potato masher instead of a glass or fork.
- Garlic burning: If you notice the garlic burning, you can add it to the garlic Parmesan mixture a few minutes before the potatoes are done baking.
Nutritional Information (Approximate):
(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)
- Calories: Approximately 250-300 per serving
- Fat: 15-20 grams
- Saturated Fat: 5-7 grams
- Cholesterol: 20-30 mg
- Sodium: 300-400 mg
- Carbohydrates: 25-30 grams
- Fiber: 2-3 grams
- Sugar: 2-3 grams
- Protein: 5-7 grams
Enjoy these delicious and easy-to-make Garlic Parmesan Smashed Potatoes! They’re sure to be a hit with your family and friends.
Conclusion:
And there you have it! These Garlic Parmesan Smashed Potatoes are truly a game-changer. I know, I know, I might be biased, but trust me on this one. The crispy edges, the creamy interior, the garlicky, cheesy goodness – it all comes together to create a side dish that’s not only incredibly satisfying but also surprisingly easy to make. Forget boring mashed potatoes or predictable roasted potatoes; these smashed potatoes are where it’s at!
Why is this recipe a must-try? Well, for starters, it’s a fantastic way to elevate your weeknight dinners. Imagine serving these alongside a juicy steak, grilled chicken, or even a simple veggie burger. The flavor combination is just divine, and the texture is simply irresistible. Plus, it’s a crowd-pleaser! I’ve made these for family gatherings, potlucks, and even just a casual dinner with friends, and they’re always a hit. Everyone raves about them, and I guarantee you’ll be asked for the recipe.
But the best part? This recipe is incredibly versatile. Feel free to experiment with different variations to suit your taste. For a spicier kick, add a pinch of red pepper flakes to the garlic butter. If you’re a fan of herbs, try incorporating some fresh rosemary, thyme, or chives. You could even swap out the Parmesan cheese for Pecorino Romano for a sharper, saltier flavor.
Serving Suggestions and Variations:
* As a side dish: Serve these alongside your favorite protein, such as steak, chicken, fish, or tofu.
* As an appetizer: Arrange the smashed potatoes on a platter and top with a dollop of sour cream or Greek yogurt and a sprinkle of fresh herbs.
* Loaded Smashed Potatoes: Top with your favorite baked potato toppings, such as bacon bits, shredded cheese, sour cream, and chives.
* Sweet Potato Variation: Substitute regular potatoes with sweet potatoes for a sweeter and slightly healthier option. Adjust cooking time as needed.
* Spicy Smashed Potatoes: Add a pinch of cayenne pepper or a dash of hot sauce to the garlic butter for a spicy kick.
Don’t be afraid to get creative and make this recipe your own! The possibilities are endless.
I truly believe that these Garlic Parmesan Smashed Potatoes will become a staple in your kitchen. They’re easy to make, incredibly delicious, and perfect for any occasion. So, what are you waiting for? Grab some potatoes, gather your ingredients, and get ready to experience potato perfection!
I’m so excited for you to try this recipe, and I can’t wait to hear what you think. Once you’ve made them, please come back and leave a comment below. Let me know how they turned out, what variations you tried, and what you served them with. Your feedback is invaluable, and I love hearing about your culinary adventures.
And don’t forget to share your creations on social media! Tag me in your photos and use the hashtag #GarlicParmesanSmashedPotatoes so I can see your masterpieces. Let’s spread the smashed potato love! Happy cooking, and I hope you enjoy these as much as I do! I am confident that you will find that this recipe for Garlic Parmesan Smashed Potatoes is a winner!
Garlic Parmesan Smashed Potatoes: The Ultimate Crispy Side Dish
Crispy, flavorful Garlic Parmesan Smashed Potatoes! These easy-to-make potatoes are boiled, smashed, coated in a garlic Parmesan mixture, and baked to golden perfection. A delicious side dish or appetizer!
Ingredients
- 2 pounds small Yukon Gold potatoes, about 1.5-2 inches in diameter
- 4 tablespoons olive oil, divided
- 4 cloves garlic, minced
- 1/2 cup grated Parmesan cheese, plus more for garnish
- 2 tablespoons butter, melted
- 1/4 cup chopped fresh parsley
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- Optional: Red pepper flakes for a touch of heat
Instructions
- Wash and boil the potatoes: Thoroughly wash the Yukon Gold potatoes. Place them in a large pot and cover with cold water. Add a generous pinch of salt to the water. Bring the water to a boil over high heat, then reduce the heat to medium and simmer for 15-20 minutes, or until the potatoes are fork-tender. You should be able to easily pierce them with a fork, but they shouldn’t be falling apart.
- Drain and cool slightly: Once the potatoes are cooked, carefully drain them in a colander. Let them cool slightly for about 5-10 minutes. This will make them easier to handle without burning your fingers. Don’t let them cool completely, as they’ll be harder to smash.
- Preheat oven and prepare baking sheet: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. This will prevent the potatoes from sticking and make cleanup a breeze.
- Smash the potatoes: Place the slightly cooled potatoes on the prepared baking sheet. Using the bottom of a glass, a potato masher, or a fork, gently smash each potato until it’s about 1/2 inch thick. Be careful not to smash them too thin, or they’ll become brittle and break apart. You want them to hold their shape while still being flattened.
- Prepare the garlic Parmesan mixture: In a small bowl, combine 3 tablespoons of olive oil, the minced garlic, grated Parmesan cheese, melted butter, garlic powder, onion powder, dried oregano, salt, and pepper. If you like a little heat, add a pinch of red pepper flakes. Mix everything together until well combined. This mixture will give the potatoes their amazing flavor and crispy texture.
- Brush the potatoes: Using a pastry brush, generously brush each smashed potato with the garlic Parmesan mixture. Make sure to get into all the nooks and crannies. You want each potato to be evenly coated for maximum flavor and crispiness.
- Drizzle with remaining olive oil: Drizzle the remaining 1 tablespoon of olive oil over the potatoes. This will help them crisp up even more in the oven.
- Bake the potatoes: Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the potatoes are golden brown and crispy around the edges. Keep a close eye on them during the last few minutes of baking to prevent them from burning. The baking time may vary depending on your oven.
- Garnish and serve: Remove the baking sheet from the oven and let the potatoes cool slightly for a few minutes. Sprinkle with additional grated Parmesan cheese and chopped fresh parsley. Serve immediately and enjoy! These are best served hot and crispy.
Notes
- Potato Variety: While Yukon Gold potatoes are my favorite for this recipe, you can also use red potatoes or baby potatoes. Just adjust the cooking time accordingly.
- Cheese Options: Feel free to experiment with different types of cheese. Asiago, Romano, or even a blend of Italian cheeses would be delicious.
- Herb Variations: If you’re not a fan of parsley, you can use other fresh herbs like chives, thyme, or rosemary.
- Spice it Up: For a spicier kick, add more red pepper flakes or a dash of cayenne pepper to the garlic Parmesan mixture.
- Air Fryer Option: You can also make these smashed potatoes in an air fryer. Preheat your air fryer to 400°F (200°C). Place the smashed potatoes in the air fryer basket in a single layer (you may need to cook them in batches). Cook for 10-12 minutes, or until golden brown and crispy.
- Make Ahead: You can boil and smash the potatoes ahead of time. Store them in the refrigerator until you’re ready to bake them. Just add a few extra minutes to the baking time.
- Serving Suggestions: These garlic Parmesan smashed potatoes make a great side dish for chicken, steak, fish, or pork. They’re also delicious as an appetizer or snack. Serve them with your favorite dipping sauce, such as ranch dressing, sour cream, or aioli.
- Crispy Edges are Key: Don’t be afraid to let the edges of the potatoes get nice and crispy. That’s where all the flavor is!
- Don’t Overcrowd the Pan: Make sure the potatoes are not overcrowded on the baking sheet. If they are too close together, they will steam instead of crisping up. If necessary, bake them in batches.
- Salt to Taste: Remember to taste the potatoes after they come out of the oven and add more salt if needed.
