Parmesan Garlic Herb Potatoes (Print View)

Fluffy smashed potatoes tossed with garlic, herbs, and Parmesan for a crispy, flavorful side.

# What You'll Need:

→ Potatoes

01 - 1.5 lbs baby Yukon Gold or red potatoes, scrubbed

→ Seasonings & Oils

02 - 2 tbsp olive oil
03 - 2 tbsp unsalted butter, melted
04 - 3 cloves garlic, minced
05 - 1 tsp sea salt
06 - ½ tsp freshly ground black pepper
07 - ½ tsp smoked paprika (optional)

→ Cheese & Herbs

08 - ½ cup freshly grated Parmesan cheese
09 - 2 tbsp chopped fresh parsley
10 - 1 tbsp chopped fresh chives (optional)
11 - Extra Parmesan and herbs for garnish (optional)

# How To Make It:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or lightly grease it.
02 - Place potatoes in a large pot, cover with cold salted water, bring to a boil and cook for 15–20 minutes until fork-tender but intact.
03 - Drain potatoes thoroughly and allow them to steam-dry in a colander for 2 minutes.
04 - Arrange potatoes on the baking sheet and gently smash each to approximately ½ inch thickness using the bottom of a glass or potato masher.
05 - Combine olive oil, melted butter, minced garlic, sea salt, black pepper, and smoked paprika if using; drizzle evenly over smashed potatoes.
06 - Sprinkle grated Parmesan cheese uniformly over the potatoes.
07 - Bake for 20–25 minutes until edges are golden and crisp.
08 - Remove from oven, garnish with fresh parsley, chives, and additional Parmesan if desired. Serve hot.

# Expert Insights:

01 -
  • The edges get shattering-crispy while the insides stay fluffy and tender—best of both worlds.
  • Hands down easier than traditional mashed potatoes, no whipping or lumps to stress about.
  • Works as a side for anything, or honestly just eat a whole sheet pan straight from the oven.
02 -
  • Don't skip the steam-dry step after draining—excess moisture is the enemy of crispy edges and the reason your potatoes might come out soggy.
  • Grate your Parmesan fresh right before cooking; pre-grated cheese has additives that prevent it from melting into creamy pockets the way fresh does.
  • The oven temperature matters; at 425°F the edges crisp while the insides stay tender—any cooler and you're just heating cheese.
03 -
  • Use cold salted water when boiling so the potatoes season as they cook—it makes a noticeable difference in flavor.
  • Don't waste time peeling baby potatoes; the skin is thin enough that it disappears into the dish and adds nutrients and texture.
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