Parmesan Garlic-Herb Potatoes (Printable)

Golden smashed potatoes with garlic, fresh herbs, and melted Parmesan create a flavorful side dish.

# 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 - 0.5 tsp freshly ground black pepper
07 - 0.5 tsp smoked paprika (optional)

→ Cheese & Herbs

08 - 0.5 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 Steps:

01 - Preheat oven to 425°F and prepare a large baking sheet with parchment paper or a light coating of nonstick spray.
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 still intact.
03 - Drain potatoes thoroughly and let them steam-dry in a colander for 2 minutes.
04 - Arrange potatoes on the baking sheet and gently smash each to about 0.5 inch thickness using the bottom of a glass or a potato masher.
05 - Combine olive oil, melted butter, minced garlic, sea salt, black pepper, and smoked paprika in a small bowl; drizzle evenly over the potatoes.
06 - Sprinkle freshly grated Parmesan cheese evenly over the smashed potatoes.
07 - Bake for 20–25 minutes until edges turn golden brown and crispy.
08 - Remove from oven, sprinkle with chopped parsley and chives, add extra Parmesan if desired, and serve hot.

# Expert Tips:

01 -
  • The edges get genuinely crispy while the insides stay fluffy, which honestly changes everything about a side dish.
  • Roasting lets the garlic mellow naturally while the Parmesan turns into these irresistible salty pockets instead of disappearing into mush.
  • Takes less than an hour total and tastes like you actually fussed, which is the kitchen equivalent of a good bluff.
02 -
  • Don't skip the steam-drying step—I learned this the hard way when waterlogged potatoes steamed instead of roasted and came out pale and soft.
  • If your potatoes are different sizes, cut the larger ones down so everything finishes at the same time and nothing ends up overdone.
  • Fresh Parmesan makes the difference between a side dish and something memorable; the pre-shredded stuff just doesn't melt and brown the same way.
03 -
  • If you want extra crispiness and don't mind the attention, broil them for 2–3 minutes after the initial bake—watch them like a hawk because they go from golden to burnt in seconds.
  • Leftover roasted potatoes are excellent cold the next day or reheated gently in a 350°F oven with a little extra oil.
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