Parmesan Garlic Herb Potatoes (Printable Version)

Golden smashed potatoes tossed with garlic, herbs, and Parmesan for a savory, crispy side.

# Ingredient List:

→ 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)

# Directions:

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

# Expert Tips:

01 -
  • The crispy edges happen naturally without any fussy extra steps, and they add a texture that regular mashed potatoes just can't match.
  • Everything happens on one sheet pan, so cleanup is mercifully simple even after a long day.
  • The garlic and herbs infuse as the potatoes bake, meaning the flavors deepen while you're doing something else.
02 -
  • Don't skip the steam-drying step after draining—this is what separates crispy edges from soggy potatoes, and it takes literally two minutes.
  • Freshly grated Parmesan makes a visible difference in texture and melt; pre-shredded cheese has anti-caking agents that prevent it from crisping up beautifully.
03 -
  • Arrange the potatoes in a single layer with space between them—crowding the pan traps steam and prevents the edges from crisping.
  • Use a potato masher or sturdy glass rather than any fancy tool; the rougher, more rustic the smashing, the better they look and taste.
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