Parmesan Garlic-Herb Potatoes

My neighbor stood in my kitchen one autumn evening, watching me roast potato halves on a baking sheet, skeptical that smashed potatoes could be anything more than the steamed-and-mashed side dish she'd made for decades. Twenty-five minutes later, when I pulled those golden-edged, crispy clusters from the oven—their Parmesan coating nutty and dark—she actually laughed. This recipe is what happens when you stop mashing and start roasting, when you let butter and garlic do the heavy lifting, and when you remember that the best sides deserve their own moment to shine.

I made these for a Thanksgiving potluck where someone insisted on bringing funeral potatoes, and I wanted to prove that not every potato dish needed a can of cream of mushroom soup and three cups of sour cream. When people came back for thirds and asked for the recipe, I knew the oven-smash method had officially won me over from the decades of boiling and mashing I'd inherited from my own family traditions.

Ingredients

• Baby Yukon Gold or red potatoes (1.5 lbs): These waxy potatoes hold their shape instead of turning into paste, and their natural buttery flavor means you don't need much else to make them sing.
• Olive oil and unsalted butter (2 tbsp each): The combination gives you both the fruity depth of olive oil and the brown-butter richness that makes people close their eyes when they eat.
• Garlic (3 cloves, minced): Roasting mellows it into something almost sweet, nothing harsh—if you're garlic-shy, this is your permission to be generous.
• Sea salt and black pepper (1 tsp and ½ tsp): Taste as you go; these amounts are a starting point, not a law.
• Smoked paprika (½ tsp, optional): Skip it if you don't have it, but it adds a whisper of smokiness that catches people off guard in the best way.
• Freshly grated Parmesan cheese (½ cup): Please grate it yourself from a block—pre-shredded cheese has cellulose that keeps it from melting into those golden patches.
• Fresh parsley and chives (2 tbsp and 1 tbsp): These are your final touch, the freshness that wakes everything up at the end.

Instructions

Set your oven up:

Heat it to 425°F and line a baking sheet with parchment paper or a light spray of nonstick oil. You want the potatoes to brown against something, not stick.

Boil the potatoes until they're tender but not tired:

Place them in a large pot, cover with cold salted water, and bring to a rolling boil. After 15–20 minutes, they should break easily with a fork but still hold their shape when you pull them out—this is where patience pays off because overdone potatoes turn mealy and gluey.

Let them dry out for a moment:

Drain them and leave them in the colander for 2 minutes while they steam off any extra moisture. This matters more than it sounds because drier potatoes get crispier edges.

Smash them gently onto the baking sheet:

Using the bottom of a sturdy glass or a potato masher, flatten each potato to about ½ inch thick. You want them pressed down but not pulverized; they should still have some potato personality.

Mix your oil, butter, and aromatics:

In a small bowl, combine the olive oil, melted butter, minced garlic, salt, pepper, and paprika. Drizzle this over the flattened potatoes so it reaches into all the crevices.

Add the Parmesan:

Sprinkle it evenly across the top. It'll melt and create those golden, crispy patches as everything roasts.

Roast until the edges catch color:

Bake for 20–25 minutes, checking around the 20-minute mark. You're looking for golden-brown edges that have pulled away from the parchment slightly and started to curl.

Finish with fresh herbs and extra cheese:

Pull the pan from the oven, scatter fresh parsley and chives over the top, and add more Parmesan if you're feeling generous. Serve while everything is still hot and the edges are still making that satisfying crunch.

Save

My eight-year-old, who normally moves potatoes around her plate like an archaeologist, actually ate these without complaint and asked when we were making them again. That's the moment I realized this recipe had done what good food does—it made someone pay attention instead of just going through the motions.

Why Crispy Edges Matter More Than You Think

There's something about the contrast between a fluffy, butter-soft potato interior and a caramelized, crispy edge that your brain reads as both luxurious and comforting at the same time. The oven does this better than stovetop methods because the dry heat actually caramelizes the butter and cheese instead of just steaming everything. I used to think I disliked potatoes until I realized I just disliked the mushy version most people make.

The Garlic-Herb Question

Some people ask if they should roast whole garlic cloves instead of mincing them. The answer depends on how much you love your guests—minced garlic distributes more evenly and mellows beautifully in the oven, while whole cloves are more forgiving if someone wants to avoid them but also less integrated into the dish. I've done both and come back to minced because it feels more generous, like you actually thought about every bite.

Variations That Actually Work

Once you understand how this method works, you can play with it. Some nights I add a pinch of cayenne for heat, other times a handful of grated Gruyère mixed with the Parmesan for extra depth, and in late summer when fresh rosemary is practically throwing itself at you, I've swapped some of the parsley for that. The core technique stays the same—it's just seasoning.

• Try stirring a spoonful of Dijon mustard into the oil-butter mixture for a subtle tang that makes people ask what you did.
• A tiny splash of white wine mixed into the oil adds brightness that doesn't overpower.
• If you're making this for a crowd, you can prep the smashed and seasoned potatoes a few hours ahead and bake them right before serving.

Save

This dish has become my answer to the question of how to make a side worth remembering. Every time I make it, someone acts surprised that potatoes could taste this good, and I get to watch them realize that sometimes the simplest ingredients deserve their moment in a hot oven.

Recipe FAQ

→ What type of potatoes work best?

Baby Yukon Gold or red potatoes are ideal for their creamy texture and ability to crisp well when smashed and baked.

→ How can I achieve extra crispy edges?

Broiling the smashed potatoes for 2–3 minutes after baking enhances crispiness on the edges without drying out the interior.

→ Can I substitute Parmesan cheese?

Pecorino Romano or vegan hard cheeses can be used as alternatives to Parmesan, maintaining savory depth.

→ What herbs complement these potatoes?

Fresh parsley and chives add a bright, herbaceous note that balances the richness of the cheese and garlic.

→ Is there a way to add a smoky flavor?

Adding smoked paprika into the seasoning mix introduces a subtle smoky undertone that enhances overall taste.