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- Baby potatoes - Garlic - Parmesan cheese - Butter - Olive oil - Dried thyme - Salt and pepper - Fresh parsley When I cook Garlic Parm Smashed Potatoes, I love using baby potatoes. Their small size makes them perfect for smashing. You’ll also need fresh garlic for that bold flavor, and Parmesan cheese to add a savory touch. Butter and olive oil create a rich base. Dried thyme adds an herbal note. Don’t forget salt and pepper to enhance the taste. Finally, fresh parsley gives a pop of color and freshness. - Alternatives for Parmesan - Using different types of potatoes - Dairy-free options You can easily swap the Parmesan cheese with Pecorino Romano for a sharper taste. If you want to try different potatoes, Yukon Gold or red potatoes work great too. For a dairy-free version, use vegan butter and nutritional yeast instead of cheese. These swaps keep the flavor while catering to different diets. If you want the full details, check out the Full Recipe for more tips and steps! Boiling the baby potatoes To start, grab a large pot and place your baby potatoes inside. Cover them completely with cold water and add a good pinch of salt. This helps bring out their flavor. Turn on the heat and bring the water to a boil. Once it's boiling, lower the heat to a simmer. Cook for about 15 to 20 minutes. You want them tender enough to pierce easily with a fork. Cooling and drying the potatoes After boiling, carefully drain the potatoes in a colander. Let them cool for about 5 to 10 minutes. This cooling time makes them easier to handle. Preheating the oven While the potatoes cool, preheat your oven to 425°F (220°C). A hot oven is key for crispy potatoes. Lining a baking sheet Next, take a large baking sheet and line it with parchment paper. This helps prevent sticking and makes cleanup much simpler. How to smash the potatoes When the potatoes are cool enough to touch, grab a sturdy glass or potato masher. Press down gently on each potato. You want to flatten them to about 1/2 inch thick. Make sure they stay in one piece. Ensuring the right thickness The right thickness is important for even cooking. If they are too thick, they won't cook through properly. If they are too thin, they may fall apart. Mixing melted butter, oil, and garlic In a small bowl, mix together melted butter, olive oil, minced garlic, and dried thyme. Add a dash of salt and pepper. Whisk it all together until it’s well combined. This mixture adds great flavor. Drizzling and sprinkling the mixture Arrange the smashed potatoes on your lined baking sheet. Drizzle the garlic butter mixture generously over each potato. Make sure every potato gets a good coating. Then, sprinkle a nice amount of grated Parmesan cheese on top. This gives them a rich flavor. Baking time and checking for doneness Now, place the baking sheet in your preheated oven. Bake for 20 to 25 minutes. Keep an eye on them until the cheese turns crispy and golden brown. You’ll know they are done when they look delicious and inviting. For the full recipe, check out the details above. - Overcooking the potatoes: Cook baby potatoes just until fork-tender. Overcooking makes them mushy. Aim for 15-20 minutes of boiling. - Not properly smashing the potatoes: Smash them gently to keep their shape. Use a sturdy glass or potato masher. Flatten each potato to about 1/2 inch thick. - Adding herbs and spices: Experiment with fresh herbs like rosemary or chives. A pinch of smoked paprika can add depth. - Perfecting the garlic flavor: Use fresh minced garlic for a bold taste. For a milder flavor, roast the garlic before mixing it with butter. - Pairing with main dishes: These smashed potatoes go well with grilled chicken or steak. They also complement baked fish nicely. - Best side dishes to complement: Serve with a fresh salad or steamed vegetables. A tangy coleslaw adds a crunchy contrast to the creamy potatoes. For the full recipe, check out Garlic Parmesan Smashed Potatoes! {{image_4}} You can mix it up with different cheeses. Cheddar brings a sharp taste. It pairs well with the garlic. Feta adds a creamy and tangy kick. It can make your dish more exciting. If you're vegan, there are great cheese alternatives. Look for vegan Parmesan or cashew cheese. They can add flavor without dairy. Want to amp up the flavor? Try adding bacon bits. They add a nice crunch and smokiness. You can also spice it up with chili flakes. This option gives your potatoes a kick. Adjust the amount to match your taste. More heat means more fun! You can use an air fryer for a quicker option. Air frying keeps them crispy and golden. If you prefer the stovetop, that's great too. You can boil the potatoes, then smash them. Both methods yield tasty results. No matter how you cook, the flavor stays amazing. For the full recipe, check the details above. To keep your Garlic Parm smashed potatoes fresh, you need to store them well. First, let the potatoes cool completely. Then, use an airtight container. This helps them last longer in the fridge. When stored this way, they stay good for about three to four days. If you want to enjoy them later, try to keep the cheese on top separate. It helps maintain the taste and texture. When it's time to eat your leftovers, you have a choice: the oven or the microwave. I prefer the oven for reheating. It keeps the potatoes crispy. Preheat the oven to 350°F (175°C). Place the potatoes on a baking sheet and heat for about 10-15 minutes. If you use a microwave, the potatoes may lose some crispiness. Heat them in short bursts, about 30 seconds at a time. Check often until they're warm. Freezing is a great option if you want to save your smashed potatoes for later. To freeze them, arrange the cooled potatoes in a single layer on a baking sheet. This way, they won't stick together. Freeze them for about an hour, then transfer them to an airtight container or freezer bag. They can last up to three months. When you're ready to enjoy, thaw them overnight in the fridge. Reheat them in the oven for the best results. Making Garlic Parm Smashed Potatoes is quick and easy. You will need about 10 minutes to prep. Cooking the potatoes takes around 15 to 20 minutes. After that, baking them in the oven takes another 20 to 25 minutes. Altogether, you can expect to spend about 50 minutes on this dish. Yes, you can prepare these smashed potatoes ahead of time. Cook the potatoes and smash them, then store them in the fridge. You can keep them for up to two days before baking. When you're ready to eat, just drizzle the garlic sauce, top with cheese, and bake. This method saves you time and keeps dinner stress-free. Garlic Parm Smashed Potatoes go well with many meals. You can serve them with roasted chicken or grilled steak. They also pair nicely with baked salmon or a fresh salad. Add some steamed veggies for a balanced meal. This dish complements almost any main course beautifully. Yes, Garlic Parm Smashed Potatoes are gluten-free. The main ingredients, like potatoes and cheese, do not contain gluten. Just be sure to check if the Parmesan cheese is gluten-free, as some brands may add fillers. This dish is great for those who avoid gluten in their diet. Garlic Parm Smashed Potatoes are easy to make and delicious. We covered the key ingredients like baby potatoes, garlic, and Parmesan cheese. I shared tips for smashing and baking, as well as common mistakes to avoid. You can customize with cheese or spices and even find storage tips for leftovers. Enjoy these potatoes as a side or main dish. With simple steps and great flavor, they will delight everyone at your table. Ready to try making them?

Garlic Parm Smashed Potatoes

Elevate your dinner with these irresistible Garlic Parmesan Smashed Potatoes! This simple recipe guides you through transforming baby potatoes into a crispy, cheesy delight, flavored with fresh garlic and herbs. Perfect as a side dish or a snack, they are sure to impress. Ready in just 50 minutes, these smashed potatoes are a must-try! Click through to explore the full recipe and bring this mouth-watering dish to your table!
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Ingredients
  

2 pounds baby potatoes

4 cloves garlic, minced

1 cup grated Parmesan cheese

1/4 cup butter, melted

1/4 cup olive oil

1 teaspoon dried thyme

Salt and pepper to taste

Fresh parsley, finely chopped (for garnish)

Instructions
 

Boil the Potatoes: In a large pot, add the baby potatoes and cover them completely with cold water. Add a generous pinch of salt to enhance the flavor. Bring the water to a rolling boil and then reduce to a simmer. Cook the potatoes for approximately 15-20 minutes, or until they are easily pierced with a fork.

    Drain and Cool: Once the potatoes are tender, carefully drain them in a colander. Allow the potatoes to cool for about 5-10 minutes until they are manageable to handle without burning your hands.

      Preheat the Oven: While the potatoes are cooling, preheat your oven to 425°F (220°C) to ensure it's hot when you're ready to bake.

        Prepare the Baking Sheet: Line a large baking sheet with parchment paper to prevent sticking and make cleanup a breeze.

          Smash the Potatoes: When the potatoes have cooled enough to touch, use the bottom of a sturdy glass or a potato masher to gently press down on each potato. Flatten them to about 1/2 inch thick, ensuring they remain in one piece without being completely broken apart.

            Mix the Sauce: In a small mixing bowl, whisk together the melted butter, olive oil, minced garlic, dried thyme, and a dash of salt and pepper until well combined.

              Drizzle and Sprinkle: Arrange the smashed potatoes on the prepared baking sheet. Generously drizzle the garlic-butter mixture over each potato, making sure they are well coated. Sprinkle a good amount of grated Parmesan cheese on top of each one for a rich flavor.

                Bake: Transfer the baking sheet to the preheated oven and bake for 20-25 minutes. Keep an eye on them until the cheese is beautifully crispy and golden brown.

                  Garnish and Serve: Once baked, carefully remove the potatoes from the oven and allow them to cool for a few minutes. Just before serving, sprinkle with freshly chopped parsley for a vibrant touch.

                    Vorbereitungszeit: 10 Minuten | Gesamtzeit: 50 Minuten | Portionen: 4